Red Valvet Cake Recipe by IBPA

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Red valvet cake recipe

• By Chef IBPA

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About ibpa (institute of bakery and pastry arts)

• Institute of Bakery Pastry Arts is leading
  institute for learning Bakery and Pastry Arts in
  India, Our Chef Balendra Singh is having 18 Year
  of professional experience. Our students have
  gone to achieve international fame for their
  exceptional skills that we are proud of.
  Traditional Bakery techniques, cutting edge
  training, 100 work placement with Award winning
  faculties are some of the special features of
  IBPA. Our courses are internationally certified
  for making bright career in Bakery profession.

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ingredients
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No of portions 1 kg
S. No Ingredients Quantity Quantity
Devils food cake
1 Refined flour 100 Gm
2 Cocoa powder 17 Gm
3 Salt 2 Gm
4 Baking powder 3 Gm
5 Baking soda 2 Gm
6 Butter (soft) 58 Gm
7 Sugar 133 Gm
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8 Buttermilk 125 Ml
9 Vinegar/ lime juice 1 Tbs
10 Vanilla essence ½ tsp
11 Egg 67 Gm
12 Red food colour 2 Tbs
Cream cheese frosting
13 Cream cheese 200 Gm
14 Sugar 50 Gm
15 Vanilla essence 1 Tsp
16 Whipped cream 200 Gm
17 Sugar syrup 50 Gm
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• Method
• Sieve flour, baking powder, soda, cocoa powder
  and salt together.
• Add vinegar or lime juice into the milk let it
  stand for few minutes till the milk splits.
• Cream butter sugar together.
• Add the sieved dry ingredients into the bowl and
  add part of the vinegar milk mixture.
• Lightly beat the eggs with red food colour.
• Gradually add the remaining milk mixture and
  lightly beaten eggs in 3 parts. Mix well after
  each addition.
• The finished batter is normally quite liquid.
• Pour the batter in greased lined cake tin
  bake at 180 C for 20 25 minutes.
• Once the cake is baked, keep it on a cooling rack
  to cool completely.
• To make the cream frosting, whip the cream with
  sugar till soft peaks and add cream cheese and
  mix well.

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• Cut the cooled cake in three layers.
• Put the first layer of cake on cake board,
  moisten the sponge layer with syrup and spread
  the cream frosting evenly.
• Put the second layer, moisten it with sugar syrup
  and spread the cream frosting evenly.
• Put the last layer of the cake on top, moisten it
  with sugar syrup and evenly coat the cake on top
  around sides with cream frosting.
• Cool in the refrigerator for a while and finish
  off with the garnish and decorations.

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