Can you believe you can make a 3 layers stunning and moist Red Velvet Cake like this one in few minutes?!You surely can thanks to microwave! I cooked my cake in microwave for only 8 minutes and the cake batter ss also so quick and easy to prepare, that you couldn't believe it!One bowl cream cheese Frosting is the perfect touch to this quick and easy cake: you only need to put all the ingredients (chilled from the fridge!) in a large bowl and mix with a hand mixer for about 2 minutes: that's it! A smooth - without any lumps! - frosting for your Red Velvet cake!This cake is incredibly delicious, nobody will notice it's made in few minutes in microwave! If you don't have a microwave, you can bake the cake in a traditional preheated oven at 180°C-350°F until a toothpick comes out clean.The perfect last minute cake for special occasions like Christmas or Valentine's Day!
180 g(3/4 cup)buttermilkor 180 g milk + 1 tbsp vinegar or lemon juice
1 tspvinegar
red food coloring in paste or gel
240 g(2 cups)all purpose flour
10 g(1+1/2 tbsp)unsweetened cocoa powder
3/4 tspbaking soda
1 tspbaking powder
Cream Cheese Frosting
500 g(1 pound)cream cheese chilled
410 g(1+2/3 cup)whipping creamchilled
220 g(1+2/3 cup)powdered sugar
1 tspvanilla pasteor vanilla extract
Decoration
Fresh red currant
egg white
granulated white sugar
fresh rosemary
Instructions
Red Velvet Cake
In a large bowl place eggs, sugar, vanilla and mix with a hand mixer for few minutes or until pale (you don't need to reach the ribbon stage).
Add Buttermilk, vinegar, oil, red food coloring paste and mix quickly just until combined.
Sift in flour, cocoa, baking powder, baking soda and mix just until combined: don't overmix!
Divide the cake batter into 3 lined 20cm-8inch microwave cake pans (I've used just one silicone pan in three times and I lined it with parchment paper to easily unmold any cake layer).
Cook every layer in microwave for 2 minutes and 50 seconds (I've used 800W microwave, depending on the power your microwave may need less or more time, so check it: the cakes are ready when top is dry and a tootphick comes out clean).
Cool down the cakes completely onto a wire rack.
Cream Cheese Frosting
In a large bowl place cream cheese, vanilla, powdered sugar, whipping cream and mix with a hand mixer until fluffy and thick-creamy: don't overbeat! You'll get a smooth and creamy frosting.
Spread less than 1/3 of frosting on top of each cake layer, then use the remaining frosting for the cake sides.
Refrigerate the cake before serving (at least 20-30 minutes).
Decoration
Decorate the top with red currant dipped into egg whites, then dried and coated into sugar and fresh rosemary.