Red velvet flavour has been doing rounds for years now, but Its not exactly vanilla, niether is this chocolate so what is it exactly? The red colour actually does the magic, the buttery rich and soft cake tastes best when topped with a fluffy cream cheese frosting. White cream cheese frosting and red velvet cake are known to be happily married since really long. The red and white combination is truly the best match made on earth.
The velvet word which comes in the name is because of its texture which is soft and spongy and this is a little and only secret of the cake “addition of vinegar or buttermilk and baking soda to the cake batter.” When vinegar or buttermilk is added to baking soda, you can see it bubbles up and that is because the acidity from vinegar/buttermilk reacts with baking soda. This mixture when added to the cake batter helps the cake in getting its smoothness and velvety texture.
There is also a fact from ages ago that red velvet cake did not get its colour from red food colouring initially. The reaction of cocoa powder, vinegar and baking soda gave it a red tinge and thats how it is said it was first made during the 1950s. I also read somewhere that some people used beetroot puree to get the red colour and one more article said red dye was first in a cake to promote dyes/food colour in those days. Different articles ensure different stories of the famous red velvet cake, for me what matters is its beauty and the taste most of which comes from using heaps of red colour though. Whatsoever red is my favorite colour so red velvet cake for me remains an all time favourite.
Love attractive desserts? I do, I simply love the idea of innovating traditional desserts by changing the serving styles. Cupcakes and desserts served in jars have always tempted me. Moreover, these desserts are very much in fashion too now a days. So today I thought of doing the traditional red velvet cake in a jar and I’m sure this will tempt you to try it atleast once.
I used mini mason jars to serve these cakes, you can also use shot glasses or small glasses and serve them as desired. I prefer crumbling the cakes down and then leveling them, you can even take measurements of your jar and cut the cake using a cookie cutter and them place them in jars or glasses. I actually made cupcakes but something crossed my mind and I wanted to go ahead with jar cakes. I’m so in love with these beauties, want to keep staring at them without a blink. Jar cakes have an upper hand to cupcakes because they can be showed off with their layers just like a naked layered cake.
- All purpose flour - 1 cup
- Cocoa powder - 2 tbsp
- Condensed milk - ½ cup
- Sugar (I used caster) - ¼ cup
- Milk - ½ cup
- Vegetable oil - 2 tbsp
- Butter - 25 gms / 2 tbsp approx.
- Red food colour - 2 tbsp (I used liquid, if using gel, 2 to 3 drops would be enough I guess.)
- Vanilla Essence - 1 tsp
- Baking powder - 1 tsp
- Baking soda - ½ tsp
- Vinegar - 1 tsp
- For cream cheese frosting:
- Cream cheese - ¾ cup
- Icing sugar - 1⅔ cups
- Unsalted butter - ¼ cup
- Vanilla - 1 tsp
- Preheat oven to 200 degree celsius.
- In a large mixing bowl, first sift in the dry ingredients, all purpose flour, cocoa powder, baking powder and keep aside.
- Now take another bowl, cream together butter, oil, sugar and condensed milk using a electric beater until light and fluffy.
- Add in the vanilla and beat well again until fully mixed.
- Mix in the red food colour with milk and mix well.
- Now start adding dry ingredients little by little into the wet mixture alternating with milk and lightly fold using a rubber spatula while scraping down the sides.
- In a small bowl add baking soda and pour vinegar over it, you will see a fizz coming, just then add the mixture to the batter and fold well until combined. Your batter is ready.
- Line your cupcake moulds and grease them with butter or if you want regular cupcakes, you can use cupcake liners.
- Use a medium sized scoop to fill the batter into the moulds, if you do not have a scoop, use a spoon and pour the batter till ⅔ rd full.
- Now put them to bake in a preheated oven for 15 minutes at 180 degree celsius.
- Once done, let them cool and then transfer them to a wire rack. Let cool completely.
- For cream cheese frosting, beat the butter, cream cheese and vanilla until light.
- The add icing sugar in 4 batches beating well after each addition. You frosting is ready.
- To assemble, first crumble the cakes and level the bottom layer of a mason jar using your finger or something which has a flat base.
- Then pipe out the cream cheese frosting. You can even spoon out the frosting simply. This is the second layer.
- For the third layer, you have to again drop in the cake crumbs and press gently this time, you cannot apply full pressure because you have a layer of frosting below.
- Now for the final layer, again spoon out or pipe out the cream cheese frosting.
- I did not use any special tip to make swirls or designs on top because I wanted to store them closed in the refrigerator. If you wish, you can make swirls with the frosting while piping.
- I simply sprinkled some cake crumbs from top for garnish.
- Chill and then serve.
Like always I did not use eggs in the recipe, not because I dont eat eggs, I love eggs. I do it so that my recipe caters to the vegetarian as well. Non vegetarians can eat eggless bakes but vegetarians cannot eat stuff with eggs. This cake is as good as the cakes with eggs and I feel its even better and spongier so do go ahead and try it.