Red Velvet Cake

Ingredients

• 1 and 1/3 cups flour
• 1 tablespoon cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup butter at room temperature
• 3/4 cup granulated sugar
• 1 egg
• 1/2 cup vegetable oil
• 1/2 teaspoon white vinegar
• 1 teaspoon vanilla
• 1/2 cup milk
• 2 tablespoons red food coloring
• Cream filling:
• 1 cup cream cheese (Philadelphia or any cream cheese)
• 3/4 cup whipping cream (liquid)
• 1/2 teaspoon vanilla
• 3/4 cup sifted powdered (icing) sugar
• Method for red velvet cake from our friend and cook on Shou Tabkhin Al-Youm:
• Um Taha Al-Hamwi
• Click Um Taha’s name to visit her page on our site and enjoy her wonderful recipes.
• For more cakes from Um Taha, see: Almond Sponge Cake

Method

1. In a bowl, place the butter and sugar and beat until combined.
2. Add the egg and vanilla and continue beating, then add the oil and milk while continuing to beat.
3. In another bowl, sift the flour, baking powder, salt and cocoa and mix them.
4. Add them to the egg mixture and beat.
5. Finally add the food coloring and beat again.
6. Divide the batter evenly into two pans about 15 centimeters in diameter, lined with parchment paper.
7. Bake them in the oven at 170°C for about half an hour.
8. Start preparing the cream filling: in a bowl beat the cheese slightly, then add the sifted sugar and beat again.
9. In another bowl whip the liquid cream until stiff, then add it to the cheese mixture and fold with a wooden spoon from top to bottom so the air doesn't escape and they don't collapse.
10. After baking, let the cake cool at room temperature, then spread the cream filling on the first layer and place the second layer on top.
11. Decorate the top of the red velvet cake with the same cream used for the filling.
12. Chill the red velvet cake in the refrigerator for sufficient time before serving.
13. Umm Taha Al-Hamawi
14. For more wonderful cakes from Umm Taha, here is the link: Almond sponge cake