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Red Velvet Cake

Red Velvet Cake

I get asked a lot “What is Red Velvet Cake?” I have one word for them: Indulgence. A classic treat with a light chocolate flavour and a gorgeous red colour. And cream cheese as a topping? Indulge my dear, indulge!

Prep Time: 60 min
Baking Time: 50 min
Servings: 10

Additional Info

  • Ingredients
    250gSunshine Plain Flour (sifted)
    114gSCS ® Salted Butter (softened)
    15gCocoa Powder (sifted; natural; don’t use dutch-processed)
    240mlButtermilk
    1 tspVinegar
    1 tspVanilla Extract
    2Eggs
    1 tspBaking Soda
    300gSIS Fine Grain White Sugar
    2 tbspsRed Food Colouring
    For the Cream Cheese Frosting
    113gSCS ® Unsalted Butter at Room Temperature
    340gCream Cheese
    1 tablespoonVanilla Extract
    188gSIS Icing Sugar (sifted)
  • Directions
    1. Preheat your oven to 170℃.
    2. Cream the butter and sugar together until pale and fluffy.
    3. With your mixer on medium speed, mix in the eggs, one at a time, and vanilla extract until combined. Scrape down the sides of the bowl with the addition of each egg.
    4. Stir the buttermilk and red colouring together until combined.
    5. Whisk together the flour, cocoa powder and baking powder.
    6. Fold the flour mixture and buttermilk mixture into the batter, alternating between the two until combined.
    7. Distribute the batter evenly between two 9-inch greased pans or two 10-inch heart-shaped pans. To achieve the look of the cake in the photo, use three 7-inch greased pans.
    8. Bake each layer for about 25 minutes, or just until the skewer comes out clean (do not open the oven door before the 25 minute mark).
    9. Let the cake cool completely before unmoulding it from the tin.
    10. With an electric whisk, make the frosting by creaming together the butter and icing sugar until smooth.
    11. Add in the cream cheese and vanilla extract until combined.
    12. Cut off the top of the cake to create flat layers. Spread the frosting generously between the cooled cake layers and serve, or frost the entire cake, including the sides.

Baking Tips

  • Fluffy cakes

    When making these cakes and cupcakes, the butter and sugar are always creamed together with an electric mixer until pale (almost white) and fluffy.



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  • About SCS

    SCS is one of the most endeared and beloved household brands in Singapore and Malaysia.

     

    The velvety, rich, buttery and familiar taste of SCS Butter has been savoured by families since 1905! SCS Butter is 100% pure creamery butter.

     

    SCS unwavering promise to consistently deliver only the best product quality even after a century, is the key reason why it remains the most sought after butter brand for top chefs and bakers alike not just in Singapore, but in Malaysia too.

     

    With the very same goodness of premium quality dairy products, consumers can also enjoy the SCS range of premium quality products such as SCS Spreadable Butter, SCS Portion Butter, SCS Cheese Slices and SCS Cream Cheese.

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