Joanne's Easy Bake: Microwave Red Velvet Cake with Cream Cheese Frosti...

Joanne's Easy Bake: Microwave Red Velvet Cake with Cream Cheese Frosti...: The recipe for this cake is adapted from Gemma Stafford

Microwave Red Velvet Cake with Cream Cheese Frosting

The recipe for this cake is adapted from Gemma Stafford's Microwave Cakes series which you may check online at biggerbolderbaking.com. I tried making it twice. The first time was not a success because the cake tasted overcooked, the bottom was very dry. Most of my friends and family members do not prefer overly sweet cakes, thus, I reduced the amount of sugar. However, in order to make a moist cake, I brushed the exposed top and bottom layers with some simple syrup before frosting and this helps the cake to remain soft and moist for up to 3 days. If you do not wish to spend time waiting for your cake to bake in the oven, microwaving your cake is the way to go! Eat your cake and enjoy it!

Microwave Red Velvet Cake

Utensils needed:-

One or two 8" silicone cake mold (DO NOT use any metal mold)

2 large mixing bowls

Measuring cups and spoons

Wire whisk

Silicone spatula

Some parchment papers

A microwave oven

An electric hand mixer or stand mixer

A pastry brush - use for frosting

An off-set spatula - use for frosting

Ingredients:-

2-1/2 cups all-purpose flour

1-1/4 cups granulated sugar

3 tablespoons cocoa powder (sifted)

1-1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs at room temperature

1 cup canola or avocado oil

1 cup buttermilk (make by mixing 1 tablespoon of distilled white vinegar to fresh milk to make 1 cup and let stand for 5 minutes) - I used whole milk in this recipe

2-3 teaspoons of red food colouring

2 teaspoons pure vanilla extract

*Please note that the amount of ingredients here will make two 8" round cakes.

Method:-

1. Start by cutting two pieces of parchment papers into circles that are same size as the bottom of the silicone cake molds. Place one piece of parchment on each mold if you have 2 molds. If not, save one piece for the second cake.

2. Measure out all the dry ingredients - flour, sugar, cocoa powder, baking soda and salt and place them in a large mixing bowl. Whisk with a dry wire whisk until all ingredients are well mixed.

3. In a separate large mixing bowl, crack and whisk the eggs, add in oil, buttermilk, vanilla extract and red food colouring. Whisk gently to mix completely.

4. Add egg mixture (wet ingredients) to flour mixture (dry ingredients). Using a spatula, gently and swiftly combine the ingredients until all the dry ingredients are mixed in. *DO NOT OVER MIX*

5. Divide batter and pour into the two cake molds. Place one cake mold into the microwave oven and cook on high for 2 minutes 40 seconds, depending on your microwave oven. *Please cook one cake at a time*! The surface of the cake will become slightly spongy to the touch and not wet and the sides of the cake should not stick to the mold, when fully cooked. If the cake is still wet after 2 minutes 40 seconds, you may increase cooking time by 30 seconds interval. 

6. Remove from the microwave oven and stand the mold on top of a wire rack to cool for 5 minutes. Invert cake over a wire rack or plate to remove from mold. (Note - if you had placed a piece of parchment on the bottom of the cake mold, the cake should come off the mold easily. Otherwise, chunks of the cake will stick to the bottom of the mold).

7. Pour the remaining cake batter into the mold and repeat the same process for the second cake.

8. Once cooked and cooled, brush simple syrup on to the top and bottom of the cakes before frosting.

Cream Cheese Frosting

Ingredients:-

2 cups fresh whipping cream (at least 35% milk fat) (chilled)

250 g cream cheese at room temperature

1/4 cups sugar

2 tablespoons icing sugar

2 teaspoons pure vanilla extract

Method:-

Place whipping cream in a large mixing bowl. Using an electric hand mixer or stand mixer, start beating the cream at medium speed and increase to high speed. Beat whipping cream for 8 minutes. Add sugar and icing sugar and continue beating until it is stiff.

Beat cream cheese in a separate bowl until it is soft and creamy. Add pure vanilla extract and mix until well combined. Fold cream cheese mixture into whipping cream. Beat to combine.

Chill and use it to frost cake.

Simple Syrup

Ingredients:-

1 cup granulated sugar

1 cup water

Method:-

Place sugar and water in a small heavy bottom saucepan over high heat on a stove. Bring to boil and let it boil until mixture is reduced to half. Turn off heat. Remove saucepan from stove and let syrup cool. Use it to dab over the surfaces of your cakes before frosting.

*Red velvet cake is best enjoyed with friends over a cup of hot coffee! Have a happy gathering! :)))