Baking Project #9: Red Velvet Cake

Red Velvet Cake. I am fascinated with the red velvet cake. The red cake is such a huge contrast to the white frosting. And the cream cheese frosting itself, can stand on its own. I swear, I can eat all of it little by little. But as fascinated as I am with the red velvet cake, I am actually afraid to make it AGAIN. I’d made it once and the top of the cake looked like a volcano crater. It just wouldn’t bake through. I even returned it in the oven and baked it twice the baking time but the result was the same. The side was already burnt but the top didn’t change much.  It was such a huge failure and made me think that it’s a very technical cake. And since I never went to a baking school, I thought I will just always fail.

Three years later, I was searching for a cake recipe that I could try. And thanks to Pinterest (again!) I found the one that I just knew would turn into a successful and delicious velvety cake. And I was right. The color, the texture and the taste it wasn’t just good, it was great. If you’re into red velvet cakes, you may try this recipe.


Red Velvet Cake


For the cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

For the cream cheese frosting

8 oz cream cheese
1 cup unsalted butter, softened
1 teaspoon vanilla
4 cups powdered sugar


For the cake

1.       Preheat oven to 175 oCelsius.
2.       Grease and flour two 8 inch cake pans.
3.       Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and whisk until blended. Set aside.
4.       In the bowl of your mixer sift together all dry ingredients. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
5.       Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
6.       Bake for about 30 minutes or until a toothpick inserted comes out clean.
7.       After about ten minutes, remove from pans and cool completely on a wire rack.

For the cream cheese frosting

Beat butter until fluffy. Add the cream cheese and mix until blended. Little by little and at low speed, add in powdered sugar. Beat in vanilla. 

Recipe for the red velvet cake was adapted from: Bakerella

Baking Project #8: Chocolate Crinkles

When I was still in college and living with my relatives, I used to see a plate of crinkles on the table almost weekly. My aunt was moonlighting with her baked goods so it's common to see brownies and tarts in the house. When I left and lived on my own, that hobby was passed on (or acquired?) to my uncle who had to retire early as per his doctor's advise. But if there's one person who was greatly influenced by seeing my aunt baked, it was her daughter, my cousin Jana whom by the way is my favorite.

Anyway, despite seeing those crinkles I never got one and took a bite. Five years in college followed by more years of working and never once did I buy myself a piece. Don't get me wrong, despite it's simplicity I was really enticed by the black and white combination. I just know deep down that it's delicious. However I can't figure out why I haven't tasted it before.

But thanks to Pinterest(!) I saw a lot of photos and recipes (!!!) of crinkles. I tried one and loved it so much I'm not trying anything else (am I missing out a lot???). As of today, I already baked them twice. But yesterday when I went to Shopwise, I saw a load of crinkles being sold and I realized that mine are small in sizes. Tee hee! Well, lesson learned. 

And oh by the way, they'll be making their way to Julian's first brithday! I'm already preparing for it.

If you're interested, here's the recipe: 


1 cup cocoa powder (I used dutch processed)
1 1/2 cups white sugar
1/2 cup vegetable oil
4 eggs (room temperature)
2 tsp vanilla extract
2 cups all purpose flour
1 tsp espresso powder 
1/2 tsp salt
1 cup confectioner's sugar


1. In a bowl, using a wooden spoon, beat together the cocoa powder, sugar and oil until they combine and becomes shiny and gritty.
2. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat well.
3.In  a separate bowl, whisk together the flour, baking powder, salt and espresso powder. Mix into the chocolate mixture until just combined. Cover the dough and place it in a freezer for two hours.
4. Preheat oven to 350 deg F and line two baking sheets with parchment papers. Place the confectioner's sugar in a bowl. Using a spoon, get a clump of the chilled dough and roll in into a 1-inch sized ball using your hands. Roll the ball in the confectioner's sugar and place in the baking sheet. Do the same until you fill the whole sheet. Bake for 8-10 minutes. Allow to cool for a minute in the baking sheets before transferring to a wire rack to cool completely.

Note: I recommend that you cover your hands with confectioner's sugar before rolling the dough or some of it will stick in!

For printable version, click here.

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