MANILA, Philippines — Maya Kitchen often hosts special classes with guest chefs from renowned restaurants and bakeries. One of them was chef-patron Inez Vargas Javellana of the famed Vargas Kitchen. She taught the class three classic cakes, including the Red Velvet Cake.
Although red in color, Red Velvet Cake is actually a chocolate cake made with a type of cocoa that reacts to red food coloring. It is usually topped with cream cheese frosting.
Although Chef Inez’s red velvet cake recipe does not include cream cheese frosting, the recipe for this frosting can be easily searched online.
Red Velvet Cake
Ingredients:
3/4 cup unsalted butter, room temperature, plus more for the molds
2 1/2 cups Maya cake flour (not self-rising), sifted, plus more for pans
3 tablespoons unsweetened cocoa powder
1 1/2 tsp baking powder
2 cups sugar
3 large eggs
1 tsp pure vanilla extract
1/4 tsp salt
2 one-ounce bottles of liquid red food coloring
3 tablespoons of warm water
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon of white vinegar
Red Velvet Cake Cream Cheese Frosting
Procedure:
1. Preheat oven to 350°. Butter two 8 x 2-inch round cake pans. Line with parchment paper and butter. Dust with flour and shake off excess. Set aside.
2. In a medium bowl, sift together the cake flour, cocoa and baking powder. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar and beat on medium speed for about 15 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring and water. Beat and scrape down sides of bowl until well combined.
4. Add remaining dry ingredients alternately with buttermilk. Beat on low speed until mixture is smooth.
5. In a small bowl, combine baking soda and vinegar and add to batter. Beat on medium speed for 10 seconds. Be careful not to overbeat.
6. Divide the batter into the prepared pans and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Remove the pans from the oven and transfer them to a wire rack to cool for about 15 minutes. Turn the cakes out onto the rack. Let sit until completely cooled.
7. Using a serrated knife, trim the tops of the cakes to even out the surface. Place one layer on a cake stand or cardboard round and spread about 1/3 of the frosting on top. Place the second layer on top and spread the remaining frosting over the top and sides of the assembled cake. Refrigerate and chill until ready to serve.
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