Red Velvet Cake

Alhamdulillah, cake yang ada di wish list ini ku akhirnya kebuat juga. Sejak tante Oprah Winfrey nyebut cake ini sebagai 'The Best American Cake Revealed', si cake jadi booming banget. Rasanya?!? memang best! Perpaduan buttermilk dan semburat cocoanya perfect! apalagi cheese frostingnya, aduhaaaaaiii! Slurp!

Cake ini totally sinful! tiap gigitnya mengandung setumpuk kalori! Ngerii.. Dan sepertinya aku bakalan jaraaang banget ngebuat cake ini, tekor bo! nggak kuat diongkos! hihihi.

Banyak variasi dari resep Red Velvet ini, salah satunya yang menggunakan buah bit. Niat awal, aku memang mau ngebuat yang pake buah bit, tapi di Lombok udah lama nggak nemu buah itu, daripada ngidam kelamaan buat nyicipin kueh ini, akhirnya dicobalah resep yang non-bit. Dan resep yang aku pake adalah dari Joy of Baking, di situs itu juga ada video step-by-step pembuatan si Red Velvet. Berhubung resepnya dari orang bule, jadi takaran gulanya aku kurangi *heran deh, kok orang2 bule ntuh demeen amat yang maniiis-maniiiis yaa*. I swear, resep ini nggak usah diganggu-gugat lagi dah! udah manteb! Aku hanya mengurangi jumlah gula dan pewarnanya.

Ini dia resepnya, in English yaaa... yang mau tau basa Endonesa-nya nanya sama Mbah Google translator aja yaa..

Red Velvet Cake

Source: Joy of Baking

Red Velvet Cake: 2 1/2 cups (250 grams) sifted cake flour 1/2 teaspoon salt 2 tablespoons (15 grams) regular or Dutch-processed cocoa powder 1/2 cup (113 grams) unsalted butter, at room temperature 1 1/2 cups (300 grams) granulated white sugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup (240 ml) buttermilk 2 tablespoons liquid red food coloring 1 teaspoon white distilled vinegar 1 teaspoon baking soda Cream Cheese Frosting: -aku buat 2/3 resep aja- 1 - 8 ounce (227 grams) cream cheese, room temperature 1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature 1 teaspoon pure vanilla extract 1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted 1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat) Red Velvet Cake:  Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.  Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.) Cream Cheese Frosting:  In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency. Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting.  Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut. Serves 10 - 12 people.