Sumi’s Signature Red Velvet Cake (Crowd-Pleaser Edition)

Name: Sumi’s Signature Red Velvet Cake (Crowd-Pleaser Edition)
Yield: 8-10 people
Cuisine: Indian
Ingredients: 3 cups (360 g) all-purpose flour; 2 tbsp unsweetened cocoa powder; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 cup (240 ml) neutral oil (sunflower or canola; 2 1/4 cups (450 g) sugar; 3 large eggs (room temp); 1 tbsp vanilla extract; 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice, sit 10 min); 2 tsp white vinegar; 2 tsp red gel food coloring (adjust as needed for vibrancy); 1/2 tsp coffee powder for depth of flavour (optional)

Sumiran Tandon @sumisfood

Sumi’s Signature Red Velvet Cake (Crowd-Pleaser Edition)

Sumiran Tandon @sumisfood

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Ingredients

8-10 people

Dry ingredients
3 cups (360 g)all-purpose flour
2 tbspunsweetened cocoa powder
1 tspbaking soda
1 tspbaking powder
1/2 tspsalt
Wet ingredients
1 cup (240 ml)neutral oil (sunflower or canola
2 1/4 cups (450 g)sugar
3large eggs (room temp)
1 tbspvanilla extract
1 cup (240 ml)buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice, sit 10 min)
2 tspwhite vinegar
2 tspred gel food coloring (adjust as needed for vibrancy)
1/2 tspcoffee powder for depth of flavour (optional)

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Steps

1

Prep: Preheat oven to 175°C (350°F). Grease or line your silicone moulds
2

Dry Bowl: Sift flour, cocoa, baking soda, baking powder, and salt.
3

Wet Bowl: Whisk sugar + oil till creamy. Add eggs one at a time. Mix in vanilla, vinegar, and buttermilk.
4

Add the red gel color to the wet mix. Gradually combine wet and dry mixtures. Don’t overmix.
Pour into moulds, filling to about 2 cm below the rim.
Bake: 30–35 min for 20.5cm silicone pans, or until a skewer comes out clean.
Cool completely before frosting.
5

Cream Cheese Frosting:
(Enough for 2–3 layers or 24 cupcakes)
• 500g cream cheese (cold)
• 150g unsalted butter (soft)
• 400g icing sugar (adjust to taste)
• 2 tsp vanilla extract
• Pinch of salt
Beat butter first till creamy, then add cream cheese. Sift in icing sugar in batches, add vanilla, whip till fluffy. Chill slightly before using.