Tag Archives: cake recipe

Red Velvet Cupcakes

For the recipe plz go through the link below ;

https://khadizaskitchen.com/2013/12/29/red-velvet-cake/

Bake the cupcakes for 20-22 minutes . They take little less time than the cakes . Frost them with your favorite frosting when completely cools .

Red Velvet Cake

Red Velvet Cake

Red Velvet Cake

Red velvet cake , originated in North America , has got it’s popularity beyond the boundaries of it’s origin of birth because of it’s alluring dark , bright red or brown-red color and of course for the moist, soft texture of the cake . Though considered to be a Southern specialty , the cake and it’s original recipe are made well known by New York City’s famous Waldorf-Astoria Hotel .

Traditionally, the cake is made as a layer cake with any white icing/ frosting , cream cheese frosting being the most popular. The bright red color is made either by the food coloring or by the boiled beet juice , if you consider yourself health conscious !! 🙂

All the recipes of red velvet cake are somehow same , though can differ in use of shortening, butter or vegetable oil and also as to the quantity used .

Ingredients:

2 eggs ( room temperature)
1/2 (Half a cup) a cup, vegetable oil + 1/4th cup ( softened)
1 and 1/2 cup sugar ( crushed in a grinder, which we call caster sugar)
2 and 1/2 cup + 2 tbl spoon all purpose flour
3 tbl spoon of cocoa
1/4 th teaspoon salt
1 cup buttermilk* ( see the note , plz)
Red food coloring
Vanilla essence , 1 tea spoon
1 tea spoon baking soda
1 tea spoon white vinegar

For Cream Cheese Frosting :

Cream cheese 4 oz ( room temperature) ( half of the packet)
Butter 2 oz ( room temperature, softened)
Icing sugar 6 tbl spoon / 1/3 rd cup
2 tbl spoon of chilled evaporated milk/ fresh cream ( start with 1 tbl spoon)
1 teaspoon vanilla essence

Cake Syrup:

1 tea spoon of vanilla essence
1/4 th cup of water
2 tbl spoon of sugar

Procedure:

1.Preheat oven to 350 degrees F (175 degrees C). Grease two round pans. ( I made , a layered caked and few cup cakes , so took two 6”round pan)

2.In a large bowl, sift together the flour salt, and cocoa powder. Don’t use the baking soda now . We will use it later .

3. Mix the food color in the buttermilk . It took me a bottle ( around 2 tbl spoon of liquid red food color) . Those who are using other colors , use generously otherwise the color won’t come and you will end up with a pink colored velvet cake .

4.Beat vegetable oil , butter and 1 and 1/2 cups of caster sugar( powdered sugar) with the electric hand beater at high speed until very light and fluffy. Add eggs one at a time and beat well.

5. Now alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour and mixing at low speed . That is , put some flour , mix , then add buttermilk , mix . Continue like this . Flour , then buttermilk . Don’t over mix or over beat . The speed of the electric beater should be at the lowest , just to incorporate well .

6. Now in a small cup combine baking soda and vinegar and quickly mix in the cake batter . Don’t beat or overmix now . Just fold in to the cake batter. This is the trick that would make your cake softer and very moist . But you have to work quickly , so divide the cake batter into the greased pans and put them immediately inside the pre-heated oven to bake . If you don’t bake them immediately , the cake will fall flat and the trick will fail . So if your oven is not big enough to put two cake pans at the same times, a little trick to share with you . When your cake batter is ready , before you put the vinegar-soda mixture , divide them equally in two bowls , and mix half of the vinegar and soda ( half teaspoon each ) to one mixture, pour into one greased pan and bake. After taking them out from the oven , take remaining batter and add vinegar-soda mixture , that is half teaspoon of vinegar and half teaspoon of soda ( since the recipe calls for 1 teaspoon of soda and vinegar) and pour it into the greased pan and bake .

7. Bake the cake at 350 FH in a pre-heated oven for 25-30 minutes or until a toothpick inserted in the center of the cake comes clean . Don’t over bake .

8.Cool the cakes and then cut them into halves horizontally . Now you have four layers of cake . Moisten each layer with cake syrup. Don’t use too much , just enough to moisten . Frost one layer with cream cheese frosting and cover it with another layer . Repeat with other layers . Now cover the whole cake with remaining frosting . But frosting should be done when the cake completely cools .

Cream cheese frosting:

In a bowl take cream cheese , butter , icing sugar and vanilla essence . All the ingredients should be of room temperature . Don’t take chilled butter and cheese . Beat them together with electric hand beater until light and fluffy . If you find them too stiff , add 1 tbl spoon of evaporated milk or fresh cream . Beat again . If needed add 1 tbl spoon more .

Note:

1. If you don’t get buttermilk , take 1 cup of luke warm or room temperature milk . Add 1 tbl spoon of white vinegar and keep it aside for 15 minutes . After 15 minutes the thing you get is your buttermilk . 😀

2. The measurement is very important . I used the US measuring cup , where 1 cup= 240 ml . Those who are using a measuring cup , where 1 cup= 250 ml , please don’t add the extra 2 tbl spoon of flour as mentioned in the ingredients . Just take 2 and 1/2 cup flour .

3. After adding the baking soda- vinegar mixture , don’t beat with beater or over mix . Just fold in to the cake batter gently .

Nutella Brownies !!!

Nutella Brownies !!

Brownies are kind of rich chocolate flavored bars , a cross between cake and fudge , wonderfully moist texture , yet dry cracked crust . It is cakey from outside and fudgy inside. Though originated in USA but brownies have got so much popularity all around the world , specially among children that truly led too many experiments on brownie that gave birth of too many recipes too !!! Brownies are often served with a glass of milk . For the picky eater, chocolate lover little monsters , this is the perfect recipe !! 😀

There are many versions of Nutella brownies . My version is really simple yet very attractive to look at and delightful of course !! 😀

Nutella Brownies !!!

Ingredients:

2 small eggs
7 tbl spoon of Nutella
3 tbl spoon + 1 tea spoon of melted butter
2 tbl spoon of sugar
5 tbl spoon of all purpose flour
1 heaped tbl spoon of cocoa powder
Vanilla essence, half teaspoon
Baking soda 2 pinches
Chocolate chips , semi -sweetened , 1/4th cup
2 small Chocolate cookie bar ( optional)

Procedure:

1. In a bowl combine 2 eggs , nutella , sugar and butter . Mix very well with your electric hand beater with high speed .

2. Now add the flour and cocoa powder in it and mix with low speed . Add vanilla essence and baking soda .

3. add the chocolate chips . Break the chocolate cookie bar into chunks . And mix with the batter .

4. Grease the pan or small pans with butter . Spoon the batter and bake in a pre-heated oven at 350 FH for about 12-15 minutes.

5. Don’t over bake . Just until the edges are firm and you see the dry crust on the top , take them out . Because of the chocolate chips the inside will remain runny , but the edges will be firm .

Enjoy!!!!!

Pound Cake with yogurt

Pound Cake with yogurt

Pound Cake with yogurt

A classic pound cake refers to a type of cake traditionally made with a pound of each of four ingredients, butter, sugar, eggs, and flour. The texture being dense yet tender . It is heavier than any other butter cakes . Any cake with airy and light texture is not pound cake for sure.. Now a days, there are many variations in the pound cake recipes regarding ratio of the ingredients and the ingredients as well !!!!!! Mine one is inspired by an Italian pound cake recipe given by my favorite chef Laura Vitale!!! But yes , I did change the recipe a lot and I’m surely gonna share with you the little tips and tricks as to obtain that dense but tender texture of pound cake!!!!!!!!

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Ingredients:

2 eggs ( room temperature)
1 container of flavored yogurt (4 oz container), I took banana blend , you can use vanilla flavor as well.
Vegetable oil 4 oz or half a cup( in a measuring cup where 1 cup=250ml) + 1 tbl spoon butter
Sugar 4 oz or half a cup ( in a measuring cup where 1 cup=250ml) + 1 tbl spoon sugar
All Purpose flour 1 cup heaped ( in a 250 ml= 1 cup , measuring cup)
Baking soda little less than 1/4 th teaspoon
vanilla essence half a tea spoon
Lemon zest 1 tea spoon ( level)

Procedure:

1. Preheat the oven to 350 degrees (FH), grease and line a loaf pan with parchment or wax paper and grease again.

2. In a bowl sift together flour and baking soda . Mix lemon zest with it .

3. In another bowl cream butter and sugar with blender or electric hand beater until light and fluffy. The more fluffier , the more tender the cake is . Add egg one at a time and beat well. Add the yogurt and blend well . Mix it with the flour mixture with a light hand . Don’t mix vigorously , you may end up with a tight cake!! Add the vanilla essence.

4. Pour the batter in the pan and bake it in a pre-heated oven for 40 minutes or until done at 350 degrees . You may reduce the heat a little if you think the oven is too hot after 20/25 minutes . Pour the batter only half of the pan . Otherwise the cake may rise and collapse!!!!!!!!!!!

5.Allow to cool completely before serving .

Enjoy!

Notes:

1. Pound cakes are dense in texture and little heavier than other butter cakes . Baking powder and baking soda always make the cake texture airy and light.So I prefer not to use baking powder or baking soda the amount given in other cake recipes .

2. I used only a little amount of baking soda( not baking powder) , because with yogurt , baking soda reacts the best !!! According to Paula Deen
“Baking soda needs an acidic ingredient to react with to release carbon dioxide, the gas that is released in small bubbles to give the baked goods their lift. Acidic ingredients in baking are yogurt, sour cream, buttermilk, molasses, honey, citrus juice, and even vinegar.”

3. Try to use room temperature ingredients for the best result.

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Bundt Pan Chocolate Fruits Cake

Bundt Pan Chocolate Fruits Cake

Bundt Pan Chocolate Fruits Cake

Ingredients:

2 egg ( room temperature)
Butter, softened, or Butter+oil a little more than half cup , 150 ml ( in a 240 ml measuring cup)
Sugar 2/3 rd cup , 200 ml ( in a 240 ml measuring cup)
All Purpose Flour 1 cup
Cocoa Powder 2 tbl spoon ( heaped)
Milk Powder 1 tbl spoon
Regular Milk( liquid)100 ml or 1/3 rd cup ( room temperature)
Baking powder 1 teaspoon
Baking soda,a pinch
Dry fruits of your choice
Vanilla essence

Method:

1. Pre-heat the oven at 350 FH .

2. Cream Butter and sugar until light and fluffy . This is the very important part . The more lighter is this mixture, the softer is your cake . Now add in eggs one at a time . Blend them nice.

3. Sift flour, cocoa powder , baking powder, baking soda and milk powder. Fold them gently into the cake batter. Add the milk . The Batter should be medium thick, not too runny nor too thick. If you find it bit thicker then adjust adding little liquid milk .Add vanilla essence.

4. Add the dry fruits of your choice .Don’t add too much , especially the raisins.

5. Pour the batter into a greased bundt cake pan . Don’t forget to grease every inch of the pan . The batter should not cover more than 1/3rd of the pan , because the cake will rise upto the top and if it does not find enough space to rise up , the cake will fall apart in the pan.

6. Bake the cake for about 35 minutes or it is done . The time may vary oven to oven . Insert a knife into the cake , if it comes out clean , your cake is done.

7. Cool the cake and then run the knife around all of the edges to loosen the cake.Turn a plate upside down and place it on top of the cake pan. Then flip both of them at the same time so that the cake can land on the plate. At this point, if you’re not sure the cake is coming out, just tap on the pan for few times .

Your Bundt Pan Chocolate fruits cake is ready .

Tips:

1. Don’t let your cake sit for long after the preparation before baking. Always bake it immediately after you put them into the mould. So preheat the oven the time you started making the cake . So by the time the oven is preheated , your cake is ready to bake.

2. For a better cake , try every ingredients to be of room temperature .

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