Red Valvet Cake Recipe by IBPA

Red valvet cake recipe

By Chef IBPA

About ibpa (institute of Institute of Bakeryand & Pastry Arts is leading institute arts) for learning Bakery and bakery pastry Pastry Arts in India, Our Chef Balendra Singh is having 18 Year of professional experience. Our students have gone to achieve international fame for their exceptional skills that we are proud of. Traditional Bakery techniques, cutting edge training, 100% work placement with Award winning faculties are some of the special features of IBPA. Our courses are internationally certified for making bright career in Bakery profession.

ingredien ts

No of portions: 1 kg S. No

Ingredients

Quantity

Quantity

1

Refined flour

100

Gm

2

Cocoa powder

17

Gm

3

Salt

2

Gm

4

Baking powder

3

Gm

5

Baking soda

2

Gm

6

Butter (soft)

58

Gm

7

Sugar

133

Gm

Devil’s food cake

8

Buttermilk

125

Ml

9

Vinegar/ lime juice

1

Tbs

10

Vanilla essence

½

tsp

11

Egg

67

Gm

12

Red food colour

2

Tbs

13

Cream cheese

200

Gm

14

Sugar

50

Gm

15

Vanilla essence

1

Tsp

16

Whipped cream

200

Gm

17

Sugar syrup

50

Gm

Cream cheese frosting

Method: ● Sieve flour, baking powder, soda, cocoa powder and salt together. ● Add vinegar or lime juice into the milk & let it stand for few minutes till the milk splits. ● Cream butter & sugar together. ● Add the sieved dry ingredients into the bowl and add part of the vinegar &milk mixture. ● Lightly beat the eggs with red food colour. ● Gradually add the remaining milk mixture and lightly beaten eggs in 3 parts.

Mix well after each addition. ● The finished batter is normally quite liquid. ● Pour the batter in greased & lined cake tin & bake at 180 C for 20 – 25 minutes. ● Once the cake is baked, keep it on a cooling rack to cool completely. ● To make the cream frosting, whip the cream with sugar till soft peaks and add cream cheese and mix well.

● Cut the cooled cake in three layers.

Put the first layer of cake on cake board, moisten the sponge layer with syrup and spread the cream frosting evenly. ● Put the second layer, moisten it with sugar syrup and spread the cream frosting evenly. ● Put the last layer of the cake on top, moisten it with sugar syrup and evenly coat the cake on top & around sides with cream frosting. ● Cool in the refrigerator for a while and finish off with the garnish and decorations.