Velvet Cake with Cherry Buttercream

Ingredients For cake

Ingredients For Filling & Topping

Procedure for Cake

Sieve together flour, baking powder, salt, baking soda, cocoa powder together in a bowl.
In a separate bowl mix soft butter and sugar and whisk them till the time butter becomes light and fluffy.
Continue whisking and gradually add the 2 eggs followed by curd and vanilla extract.
Now gently fold the flour into butter mixture.
Line butter paper on the bottom and sides of a bowl or any container you are going to bake into.
Pour the mixture into the bowl and bake it in a preheated oven at 180c for 35-40 mins.
Once done remove and take it out on a wire rack to completely cool it.

Procedure for Filling and Topping

For the topping cream the soft cheese using a whisk.
Add sugar, vanilla extract and half go the whipped cream.
Whisk them together.
Now gently fold in the remaining whipped cream into the icing. Once the cake is completely cooled, using a bread knife remove the crown of the cake to flatten it from the top
For the filling- Make the buttercream:
In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy.
Sift in the powdered sugar and beat until fully incorporated.
Cherry buttercream: In a vessel add half a cup of water and one cup of granulated sugar then remove the seeds from the cherries and add it in the vessel and boil it till the cherries becomes soft and jammy let it cool for 15 min.
Then add it in the buttercream and fold it.
Your cherry buttercream is ready.

Procedure for cake Filling and Topping

Now using the bread knife slice the cake horizontally to make into 3 equal-sized discs.
Place one disc on a cake stand.
Generously add a huge dollop of the Cherry buttercream and spread it evenly using a palette knife.
Place the second disc on top and add a huge dollop of the Cherry buttercream and spread it evenly using a palette knife.
Place the third disc on top.
Using the topping cream spread it on the sides of the cake evenly.
Give a spikey finish on the top.
Chill in the fridge for 2-3 hours before slicing it.

History

Velvet cake is thought to have originated in Maryland early in the 20th century.
Beginning in the 19th century, "velvet" cake, a soft and velvety crumb cake, came to be served as a fancy dessert, in contrast to what had been the more common, coarser-crumbed cake.
At around the same time, the devil's food cake was introduced, which is how some believe that red velvet cake came about.
The difference between the two cakes is that devil's food cake uses chocolate and red velvet cake uses cocoa.
When foods were rationed during World War II, bakers used boiled beetroot juices to enhance the color of their cakes.
Beetroot is found in some red velvet cake recipes.
Beetroot was and is used in some recipes as a filler or to retain moisture.
Adams Extract, a Texan company, is credited with bringing the red velvet cake to kitchens across America during the Great Depression era, by being one of the first to sell red food coloring and other flavor extracts with the use of point-of-sale posters and tear-off recipe cards.
The cake and its original recipe are well known in the United States from New York City's famous Waldorf-Astoria Hotel, which has dubbed the confection Waldorf-Astoria cake.

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