Red Velvet Cake w/fondant
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Red Velvet Cake w/fondant

Moist and delicious, classic red velvet cake with covered fondant.

Reemol Bony

Ingredients

2 servings
  1. 21/2 cups Flour
  2. 1/2 cup Unsweetened chocolate
  3. 1 tsp Baking soda
  4. 1/2 tsp Salt
  5. 1 cup Butter , softened
  6. 2 cups sugar Granulated
  7. 4 Eggs
  8. 1 cup Sour cream
  9. 1/2 cup Milk
  10. 1 ounce Red food color
  11. 2 tsps Vanilla extract
  12. Vanilla cream cheese frosting:
  13. 1/4 cup Butter , softened
  14. 2 tbsps Sour cream
  15. 2 tsps Vanilla extract
  16. 400 gms Icing sugar

Method

45 mins
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    Preheat oven to grease and flour roundcake pans. Sift flour, coco powder, baking soda and salt. Set aside.

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    Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time. Mix in sour cream, milk, food color and vanilla extract. Add sifted flour And pour the batter into the prepared tins.

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    Bake for approx 40 minutes. Remove from oven and cool for some time. Transfer to wire rack and let the cakes cool completely.

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    For the Frosting, beat cream cheese, butter, sour cream and vanilla in a large bowl until light and fluffy. Gradually beat in the icing sugar until smooth. Fill and frost cooled cake with frosting.

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    Cover with rolled fondant as this will give a different look and feel to the cake for any special occasions (Fondant ingrediants and preparation method is available in other recipes like Prunes Cake, etc).

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