Red Velvet Cake With Vanilla Buttercream Frosting

What a fancy and a gorgeous cake this is 😍. This is my first trial ever for red velvet and its sight itself is so so impressive, just loved making it. It was a surprise cake for home coming hubby after  5 long days of his hectic work trip, no better way than this. ❤️❤️ it turned out to be deliciously soft, rich, creamy and moist cake ( all in all perfect, the way I want). Check the recipe down below and surprise your loved ones in style 😉

Ingredients:-

2 1/4 cup All purpose flour 

1 tsp Baking Soda

1/2 tsp salt 

2 tbsp Cocoa powder

1 1/2 cup sugar

1/2 cup butter at room temperature 

2 eggs

1 cup Buttermilk

1 tbsp white vinegar

1 tsp vanilla essence 

4 tbsp Red food colour 

Method:-

Preheat oven at 180 degree Celsius.

In a bowl, combine all purpose flour, baking soda, salt and cocoa powder, sift all of them together, mix well, and keep it side.

In another large bowl, beat butter and sugar for a minute, add eggs one by one in to the mixture and keep beating until soft and fluffy. Now add buttermilk, white vinegar, vanilla essence and red food colour all together in the mixture and beat until mix well.

Now to this gorgeous red buttery mixture, add flour mixture and beat until well mixed. Do not beat hard. 

Pour the batter in to the greased cake pan lined with baking sheet and bake for 45 minutes in preheated oven at 180 degree Celsius  until toothpick inserted in the centre comes out clean.

Once done, bring the cake out and allow it cool completely before frosting.

Recipe adapted from addapinch.com 

Vanilla Buttercream Frosting:-

200 gms room temperature unsalted butter  

400 gms icing sugar

2 tbsp milk

1/2 tsp Vanilla essence 

Method:-

Beat soft and room temperature unsalted butter with an electric mixture for 2-3 minutes until light and fluffy. Add half of the icing sugar to it and beat for 30 seconds, add the remaining half and beat further for 2 minutes until mixture is light and airy.

Add in milk 1 tbsp at a time, continue beating for few more minutes and lastly add vanilla essence.

By now the mixture should be light, well blended and fluffy with beautiful snowy soft peak.

Go ahead and frost your beautiful cake with it. 

Banana Walnut-Chocolate Loaf Cake

Bananas are usually which I prefer to eat raw or slightly caramelised one. Usually I make cakes with only few selective fruits, and honestly I don't have that great liking for banana bread. Well, but when I  came across to a sure shot and very promising recipe thought why not give a chance, and yet I haven't tried making banana bread at home, so had to. And this super soft and moist flavours with chocolates chips and toasted nuts in the bread, was totally justifying for making it by myself. Now I know what I have to do with almost lifeless bananas...:D 

The recipe which I came across was without butter, honestly I cannot imagine my cake or bread without butter, though I personally have tried two three recipes earlier with olive oil, but the taste texture  and everything that butter does to the cake is fabulous. Mostly now I have stopped using oils in cakes and will stick to butter.

 

Ingredients:-

2 1/2 cup all purpose flour

2 tsp baking soda

1 tsp salt

1/2 cup granulated sugar

3 medium over riped bananas mashed 

1 tbsp vanilla essence 

100 gms melted butter 

3 small beaten eggs

1/4 cup room temperature milk

1/2 cup dark chocolate chips

1/2 cup toasted walnuts or pecans

Method:

Preheat oven at180 degree Celsius.

In a small bowl, combine all purpose flour with baking soda and salt. Mix well.

In a another large bowl, mash bananas properly, add in melted butter, milk, granulated sugar, beaten eggs and vanilla essence. Mix all well. 

Now slowly add flour mixture little at time. At this point you can use hand mixture for equal mixing to avoid any lumps.

Once the mixing is done, the batter will be smooth and lump free. 

Scrape the sides of the bowl with spatula. Add in chocolate chips and toasted slightly chopped walnuts or pecans and fold it in to the batter well. Pour the batter mix in to a loaf tin lined with parchment paper.

Bake for 55-60 minutes at 180 degree Celsius. 

Once done, bring it outside and check by inserting toothpick if it comes clean. If not than bake further  more for 5 minutes by keeping constant check until toothpick inserting comes clean.

Allow it to cool completely and store in an air tight container. 

A thick slice of this bread with a glass of milk is sorting wholesome breakfast which I throughly enjoyed till 2 days. ❤️