Red Velvet Cake with Vanilla Cream Cheese Frosting

Yeah, this was made after I had already made this and this during my previously mentioned cake-baking frenzy. I sorta had a reason for wanting to make this. It was Fathers' Day. See? A (kinda) valid reason; an occasion worthy enough for a cake. Right? Right.

 Instagram-ed

 Red Velvet Cake with Vanilla Cream Cheese Frosting

Seeing how it was supposed to be a Fathers' Day cake and all, I decided to make a lil effort in dressing the cake up. Besides trying my hand at the infamous rose swirls for the first time (with some yummy-licious vanilla cream cheese frosting I must add), I also made an impromptu cake flag of some sort, with red ribbon as red is the Dad's fave colour.

Oh, and have I also mentioned that it was my first try at making a red velvet cake? Yeps. So it's a triple "first-time" with this cake (first time at red velvet, cake flag and rose swirls).

The batter was a shockingly bright red colour. After baking however, it turned into a dark shade of red. The cake was extremely extremely moist. Perhaps due to the fact that it was oil-based rather than butter-based? Whatever the fact, I'm sold. It was moist for the next few days even after refrigeration! That is, if you take the cake out from the fridge to let it "thaw" to room temperature.

It was fun piping the frosting, but I reckon I've loads to improve. Also, the cream cheese frosting ratio to cake ratio was a tad much, perhaps because it was a cream cheese frosting. Doh. Nevertheless, I'd make this cake again in a heartbeat. My girlfriend saw a picture of this, and requested that I make a beetroot red velvet cake. Oh my. It's gonna be a challenge for sure. I gotta start researching for ideas - her birthday's coming up real soon! :)

Red Velvet Cake with Vanilla Cream Cheese Frosting
(makes one two layered 5" cake)

Red velvet cake (adapted from Fanny at Oh Sweet Day)
110g all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tbsp cocoa powder
1/2 cup canola oil
225g granulated sugar
1 large egg, room temperature
1/2 cup buttermilk, room temperature
1 tsp vanilla extract
1 tsp red food coloring paste
1 tsp white wine vinegar
1/4 cup freshly brewed hot espresso

Preheat oven to 160C.
Grease two 5-inch cake pans, and line with baking paper.
Sift together flour, cocoa, baking soda, baking powder and salt in a large bowl.
Using electric mixer, mix oil, sugar and egg in a bowl until well combined.
Add buttermilk, vanilla and red food coloring, followed by vinegar and espresso.
With the mixer on low speed, add the dry ingredients mixture and mix till just combined.
Divide the batter evenly among the cake pans, and bake for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean. Let cool completely.

Cream cheese frosting
180g powdered sugar, sifted
150g unsalted butter, room temperature
1/2 vanilla bean
375g cream cheese, cold and cut into small pieces

Sift powdered sugar and set aside.
In a mixing bowl, cream the butter, powdered sugar, and vanilla until thoroughly blended.
Add the cream cheese, a few chunks at a time, beating after each addition (just enough to work it in).
Spread a layer of cream cheese frosting between the cake layers to sandwich, and a thin layer all around the cake.
Transfer rest of cream cheese into piping bag with 1M piping tip (or large open star tip) attached, pipe roses on the whole cake.