Red Velvet Birthday Cake with Cream Cheese Frosting
The ideal birthday cake…
soft unsalted butterd butter, skip the salt i
if using salted butter, skip the salt in the instructions ahead
reduce to 1/2 cup if using sweetened cocoa powder
all purpose flour
plus 2 tbsp
red food colouring
(I used Foster Clarks’)
Cream cheese frosting
Preheat the oven to 170 C .
Sift together the flour and baking soda.
In a big bowl, cream the butter and sugar till light and fluffy and then slowly add the egg and beat everything well.
In another bowl, combine the cocoa powder, red food colouring, vanilla extract into a dark, thick paste.
Add this to the butter-sugar-egg mixture and mix well to combine.
Now, on slow speed, alternatively add the yoghurt and flour+baking soda starting and ending with the flour (this ensures that cakes with a higher proportion of dry ingredients still remain moist).
Once all of this is incorporated into the batter (which will be a little thick) spoon it out into a prepared baking tin.
Bake for about 30-40 minutes till a toothpick comes out clean.
Let the cake cool completely before frosting it.
Now, the cream cheese frosting.
In a bowl, beat the sugar and butter together till it is well combined and then add the cream cheese all at once and beat well till the frosting is light and fluffy.
You can adjust the sugar depending on how sweet or not-sweet you’d like it to be. I personally prefer some sourness of the cream cheese, so I just go with a little sugar at a time and taste!
Do not over mix or the cream cheese can split.
Put this into a piping bag (if you have one; I donu2019t so I used a spoon) and frost the cooled down cake.
For the pretty ruby red sugar crystals, just mix 4-5 tbsp of large granulated sugar with around a teaspoon of red food colouring and freeze for some time.
Then, sprinkle on top of the frosted cake for some bling!