Crimson red, smooth and velvety sponge slathered generously with silky smooth cream cheese topping. What’s not to love about this crowd favourite cake? For the adventurous, pistachios, pecans and nuts would form part of the garnish to add texture and crunch.
Check out this Pistachio Orange Blossom Cake recipe if you’re feeling nutty this Christmas!
For the sweeter tooth, Nutella, Biscoff and salted caramel sauce would form the filling to give an added dimension of flavour.
What is the history behind the now popular Red Velvet cake? It was said that ‘velvet cakes’ first emerged in the Victorian Era, alongside cakes like the Devil’s Food Cake that was characterised by a soft, spongy and smooth exterior texture. It was in the 1940s that the Red Velvet cake made its first official debut in a cookbook by Irma S Rombauer.
The secret to this recipe? We’re going classic. No red food colourings, but natural beetroot extract and the usual suspects to make the perfect red velvet — buttermilk, cocoa powder and more!
Whether celebrating with guests or family, these ruby slices of red velvet cake are the perfect dessert this holiday season.
With these modern kitchen machines, the versatility and efficiency are worth every penny and then some. If you’re in the mood to try some whipping up local dishes with your kitchen appliance, here’s a 10-minute Muah Chee recipe, some inspiration for Pandan leaves and Cucur Badak (deep-fried sweet potato).