Kue Beludru Merah

Name: Kue Beludru Merah
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10 porsi
Cuisine: Indonesian
Ingredients: 2 2/3 cups (400 g) plain cake flour ((Note 1)); 2 tbsp (10 g) cocoa powder (, unsweetened); 1 tsp (5 g) baking soda / bi-carb soda (, NOT baking powder (Note 2)); Pinch of salt; 1/2 cup (115 g) unsalted butter (, softened (1 US stick)); 1 1/2 cups (330 g) caster / superfine white sugar ((Note 3a)); 2 eggs (, at room temperature (around 2 oz / 60g each)); 1 cup (250ml) vegetable oil; 1 tsp white vinegar; 2 tsp vanilla extract ((or essence)); 1 cup (250 ml) buttermilk (, at room temperature (Note 4)); 2 1/2 tbsp red food colouring liquid ((UK: use Gel, Note 7)); 14 oz (400 g) Philadelphia Cream Cheese, block (, softened but not too soft (UK see Note 9)); 1/2 cup (115 g) unsalted butter (, softened (but not too soft)); 1 1/2 tsp vanilla extract; 4 cups (450 g) soft icing sugar / powdered sugar (sifted (Note 3b))

Recipe VIDEO above. The classic, iconic Red Velvet Cake! The sponge is soft and velvety, true to it's name, with a buttery flavour, moist with a hint of chocolate, vanilla and tang from buttermilk. MEASURES: Don't switch between weights/ml and cups in the recipe, read note 11. UK: Please re

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Bahan-bahan

10 porsi

2 2/3 cups (400 g) plain cake flour ((Note 1))
2 tbsp (10 g) cocoa powder (, unsweetened)
1 tsp (5 g) baking soda / bi-carb soda (, NOT baking powder (Note 2))
Pinch of salt
1/2 cup (115 g) unsalted butter (, softened (1 US stick))
1 1/2 cups (330 g) caster / superfine white sugar ((Note 3a))
2 eggs (, at room temperature (around 2 oz / 60g each))
1 cup (250ml) vegetable oil
1 tsp white vinegar
2 tsp vanilla extract ((or essence))
1 cup (250 ml) buttermilk (, at room temperature (Note 4))
2 1/2 tbsp red food colouring liquid ((UK: use Gel, Note 7))
14 oz (400 g) Philadelphia Cream Cheese, block (, softened but not too soft (UK see Note 9))
1/2 cup (115 g) unsalted butter (, softened (but not too soft))
1 1/2 tsp vanilla extract
4 cups (450 g) soft icing sugar / powdered sugar (sifted (Note 3b))

Langkah-langkah

Preheat oven to 180C/350F (all oven types). Butter 2 x 21cm / 8" round cake pans (sides and base) and dust with cocoa powder.
Sift the Dry Ingredients and whisk to combine in a bowl.
Place butter and sugar in a bowl and beat with electric beater or in stand mixer until smooth and well combined (use paddle attachment if using stand mixer).
Add eggs, one at a time, beating in between to combine. At first it will look curdle - keep beating until it's smooth.
Add vegetable oil, vinegar, vanilla, buttermilk and red food colouring. Beat until combined and smooth (Note 5).
Add Dry Ingredients. Beat until just combined - some small lumps is ok, that's better than over mixing.
Divide batter between cake pans. Bake for 25 - 30 minutes on the same shelf, or until a toothpick inserted into the centre comes out clean. (Note 6)
Rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.
Beat together cream cheese, butter and vanilla for 3 minutes (this makes it really smooth and changes from yellow to almost white). Add icing sugar and beat for 2 minutes or until frosting is light and fluffy to your taste. If your frosting seems too runny (depends on quality of cream cheese/ if the cream cheese was too soft), just add more icing sugar.
Cut the top off the cake using a serrated knife (to make the layers neat).
Spread one cake with 1 1/2 cups of frosting. Top with the other cake. Spread top and sides with remaining frosting.
Optional: Crumble offcuts and use to decorate the top rim and base of the cake.