Red Velvet in a Jar

Such a looonggg weeks since my last post, my apologize :'( So few weeks agooooo i got emails that requested me to make a red velvet cake. I actually have made this cake many times in cupcake form and i'm sure you saw lots of red velvet recipe out there :)

so i was thinking to make another kind of this cake, and i decided to make it in a jar! Basically it's just a regular red velvet with cream cheese frosting but in a jar form (i thought it's kinda cute tho :p)

Here's what you need :

- 2 jar (any regular jar you'd prefer)

for the cake :

- 125 grams sifted cake flour

- 1/4 teaspoon baking powder 

-1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1 tablespoon regular or dutch processed cocoa powder

- 57 grams insalted butter (room temperature)

- 150 grams granulated white sugar

- 1 large egg

- 1/2 teaspoon pure vanilla extract 

- 120 ml buttermilk

- 1 tablespoon liquid red food colouring (you just adjust the amount depend on how red you want it to be)

- 1/2 teaspoon balsamic vinegar (you can use the white vinegar, but i find the balsamic is sweeter than the white vinegar)

for cream cheese frosting :

- 227 grams cream cheese (room temperature)

- 1/2 teaspoon pure vanilla extract

- 60 grams powdered sugar

- 60 ml cold heavy whipping cream

How to make it :

Preheat oven to 175 degrees C, and line the pan with the baking paper. I use the regular round baking pan.

In a large bowl sift together the flour, baking powder, salt, and cocoa powder. In the bowl of your electric mixer, beat the butter until soft (about 1-2 minutes)

Then add the sugar and beat until light and fluffy (about 2-3 minutes)

Add the egg and beat until incorporated, add the vanilla extract and beat until combined (don't forget to scrape down the sides of the bowl)

When you add the egg you might find the batter a little "scramble", don't worry coz that's normal, it will gets "normal" once you add the liquid and flour =)

In a measuring cup whisk the buttermilk with the red food colouring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour

On this step you want to work quickly, in a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

Then quickly divide the batter into the pan, and smooth the top using an offset spatula or the back of a spoon. Bake for approximately 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cake on a wire rack, and we can make our frosting :)

To make the frosting, you have to make sure that your cream cheese is at room temperature otherwise you'll get so many lumps, and you don't want that in your frosting. Using electric mixer or hand mixer, beat the cream cheese until smooth. 

Add the vanilla and confectioner sugar and beat unil smooth.

Now you want to change to whisk attachment, and gradually add the heavy cream and whip it until the frosting is thick enough to pipe. If you find it too runny, you can always add more sugar. Or if it's too thick, you can add more cream.

Note : you must use the brand of heavy cream that whips very easily to staff peaks. If you are using a brand that doesn't, then whip it separately to stiff peaks and then fold it into the cream cheese mixture.

Now your red velvet has cooled down, go cut the cake to your jar size. Note that you may want the size of the cake little bigger than your jar. There's no need to be super neat for this step. 

Put your red velvet cake on the bottom of the jar, then put the frosting on the top, then add another layer of cake, then the frosting. repeat this step until you reach the top of your jar (i end it with the frosting, so i can use a sprinkle on the top ;D)

Thats it! pretty easy right :p