1st of all, i would like to express my gratitude special to ZARA who sharing caring the original recipe. thank you so much, dear.
this is a red velvet recipe but i edit it and add on several tips to beginners who are interested to have their own personal touches~
2 1/4 cup of MFM self raising flour (is recommended brand)
1 teaspoon/ tablespoon of salt (seriously, didnt affected much. TRUST ME)
1 tablespoon of cocoa powder (more cocoa means the darker your cake will be)
1/2 bottle of red food coloring
250 grams unsalted butter/ buttercup brand (must divided by 2 for cake and the topping)
1 1/4 cup of sugar (is ok. not too sweet)
2 large eggs (if gred B-3 eggs and gred C-4 eggs)
1 cup of plain yogurt
2 teaspoon/ table spoon of vanilla extract (yet, didnt affected much)
1 teaspoon of baking soda NOT MUCH!
1 teaspoon of white vinegar
250grams of cream cheese NOT chesdale slices!
1 cup of icing sugar
pre heat the oven to 180 degree celsius.
mix the flour and baking soda. then 'ayak' them. add salt and put aside.
in a different bowl, beat butter and sugar by hand then follow by the mixer in a medium speed.
add eggs, one at a time. then, add the flour in few tablespoons at a time. * if the mixture is TOO sticky add an egg. it works BUT if the mixture is over 'cair' add the flour. still beating them in the medium speed.
then, mix the plain yogurt. bit by bit add food coloring and cocoa until you get the color. *remember if you want the bright color add a teaspoon of cocoa only.
last but not least, the vanilla extract and the white vinegar. whisk them until it smooth. *i beat them by hand, enough.
I DID A LAYER FOR MY 1ST TIME. so..
i pour everything inside the cake pan. *important, grease the cake pan 1st to avoid difficulty when you want to take the cake out of it or grease a paper base inside and at the wall of the cake pan. did you get the point? haha.
bake them in 180 degree celsius for 30mins~45mins. test with a toothpick either it well bake or not.
FOR THE TOPPING,
beat the cream cheese and butter until creamy. add vanilla extract and icing sugar. cont beating until the mixture is light.
place the topping on the red velvet by using a spatula. done.
note: learn more on topping cakes here.
made with passion,