Hey, people! I hope everyone is having a wonderful weekend!
So, I am back again with another microwave recipe! This time it is Red Velvet Cake in an Orange Red avatar with a cream cheese frosting.
In my last post, I had written that I bought a whole box of food colours and orange-red happened to be one of them! So, I used this colour – almost the whole bottle (a tiny bottle) to get the colour I wanted but for some reason, the colour was more of orange than red.
This is my first attempt at this cake and so I was pretty apprehensive and I was so worried that it wouldn’t come out right that I wasted a few hours in my dilemma just worrying about it. But finally, all ended well and my cake was a success, and just in time too as an old friend was visiting the next day and the reward was that she couldn’t stop raving about it! 🙂
So, I made this cake a day ahead – icing and all.
I had planned on making a special cake for Friendship day so I had to decide between Chocolate cake and Red Velvet and I decided on the latter as I have never made it before save for a mug cake.
I came across this cooking blog on the internet which had step-by-step instructions with photographs and from there I got the idea to use a different variation of red colour for the cake. It was supposed to be a 3-layered cake but since I had just 2 moulds of the exact same size, so I made two layers. So, I mostly followed the recipe but made changes in the batter formation method.
I am not too happy with my icing skills but hope to improve with my next cake.
I had actually planned on making another cake today as tomorrow is my birthday but this cake was huge and was not yet finished so I dropped the idea and since next Monday is my husband’s birthday, I will make one next Sunday and will update you soon!
Do check it out the cake here below:
Orange-Red Velvet cake with Cream Cheese frosting
1 cup = 250 ml
- All Purpose Flour / Maida – 21/4 cup / 300 grams
Sugar – 11/2 cup / 300 grams
Unsalted Butter – 1/4 cup / 60 grams
Oil – 1/4 cup / 60 ml
Eggs – 2 (yolks and whites separated)
Cocoa Power – 2 tblspnRed Food Colouring – 1.5 tblspn or as needed (I used 3 tbsp of orange-red colouring)
Buttermilk – 1 cup / 240 ml
Baking Soda – 1 tsp
Vinegar – 1 tblspn (white)
Vanilla Essence – 1 tsp
Cream Cheese frosting:
- Cream Cheese – 1 cup
- Icing Sugar – 3 cups (for me 3 cups turned out too sweet so I think 2 cups should be enough – just sweet if you prefer less sweetness)
- Butter – 1/2 cup
- Milk – 1 tbsp
- Vanilla – 1 tsp
- First put your mixing bowl and beater hook in the freezer which you would be using for the frosting.
- Grease the silicone moulds and flour them. Tap off excess.
- Separate the egg whites from the egg yolks and beat the whites till stiff.
- Mix the cocoa with the food colour to get the desired colour and if it is too dry you may add some of the buttermilk.
- Take the butter, oil, sugar, vanilla in a large bowl and use an electric beater to cream this up.
- Add the egg yolks to it and cream again.
- Add in the cocoa-food colour mix and mix the batter well.
- Add the flour, salt and buttermilk and fold in gently.
- Take baking soda in a bowl and add vinegar to it. It will bubble up. Pour this into the batter.
- Lastly, gently fold in the egg whites.
- Now divide the batter between the cake moulds and microwave on medium for 8-9 minutes. I have an 800 W M/W oven so my medium power setting is at 460W.
- Once done, let it sit in the M/W for about 10 minutes and then remove and let it cool for another 15 minutes. Unmould and invert over a cooling rack till cooled down completely.
- Prepare the frosting in the meantime.
- Make frosting by beating the cream cheese and butter.
- Add in half of the sugar and beat it.
- Add in vanilla and milk and beat it.
- Now add the remaining sugar and beat till it reaches a spreadable consistency.
- Now spread this frosting between each layer of the cake. Sandwich the cakes and spread the frosting all around the sides.
- I had levelled the cake top so with the remains, I made crumbs and applied to the sides of the cake. Also, I piped some icing around the bottom and sides and topped with sprinkles.
- Refrigerate the cake to set the icing. If storing a sliced cake, you can cover up the exposed bits with plastic wrap.
So, there you have it – an exquisite cake just apt for a special occasion. Do try it out. You will not regret it.