Hi all! So, today I'm gonna share you the recipe for "NO BAKE" red velvet cake. Don't worry if you don't have an oven, we can make a cake by using a steamer. I saw this on (FB ) Facebook and tried to make this cake a year ago as my "Mother's Day" present for Mommy, Manang Inday, Grandma and to my Stepmom. This also is perfect for this coming Valentine's day for your loved ones. I used 2 Llanera and about 7 inches round pan here. But the recipe I am about to share is good for 7 inches pan. Just double the ingredients if you want more. :)
INGREDIENTS;
1 1/4 cup all-purpose flour
2 tsp baking powder
A pinch of salt
3/4 cup sugar
1 egg
1/4 cup butter
1 1/2 tbsp cocoa powder
1/2 tsp red food color (mine is green leaves brand)
1/2 tsp vanilla essence
For homemade buttermilk
1/2 cup All-purpose cream
1 tsp Calamansi juice or lemon
For Frosting;
1/4 cup powdered sugar or more depending on your preferred sweetness.
1/4 cup unsalted butter
1/2 cup cream cheese
INSTRUCTIONS;
For the buttercream, just combine the all-purpose cream and calamansi juice. set aside.
To a mixing bowl, sift and mix flour, baking powder, and a pinch of salt.
In a separate bowl, mix the butter and sugar until pale and fluffy, add egg and mix. add vanilla and set aside.
in a bowl, add the cocoa powder and the liquid food color. Mix it until it makes a paste. you can add a few drops of milk or water if it's too dry.
Now add the red cocoa paste to the creamed butter sugar and egg. mix well
Combine the half of the homemade buttermilk to the mixture
Add the half of the dry mix. don't over mix, if you want moist cake. try to mix it in just 10 strokes.
Now add the other half of the buttermilk and fold
Add the remaining mix flour, baking soda, and salt then fold.
Pour into a baking pan, cover with foil and steam for about 30-45 minutes. _Insert toothpick in the center of the cake, if comes out clean, it is already cook
Cool in cake pan 10 minutes then run a knife around edges of cake to loosen and invert onto wire racks to cool completely. Once cool, level the top, cut the cake in half, add frosting at the center and spread and sandwich the other half on top with Cream Cheese Frosting. Store cake in an airtight container in the refrigerator.
You can also make crumbs by scrapping the leftover cake for garnish.
For Frosting;
Whip together cream cheese and butter until smooth and fluffy. Mix sifted powdered sugar and whip until light and fluffy ( I recommend freezing or chilling frosting in the refrigerator for a bit, returning to a mixer and mixing occasionally, for a more stable consistency).
I need more practice for frosting and icing
Hope you like it guys! Happy Baking and Don't forget to share!
