INGREDIENTS
  • 250g cake flour / SuperFine flour (sifted)
  • 1/2 cc of salt
  • 2 tbsp cocoa powder
  • 113g unsalted butter - room temperature
  • 300g caster sugar
  • 2 eggs (grade A)
  • 1 sk vanilla
  • 240ml buttermilk
  • 2 tbsp red food coloring (liquid)
  • 1 sk vinegar
  • 1 sk baking soda
  • 454g cream cheese
  • 115g sugar
  • 360ml whipping cream
METHODS
  1. Preheat oven pd suhu175C, Grease two 9-inch baking pan, pad with parchment paper.
  2. In a bowl, sift flour, salt and cocoa. Set aside.
  3. Beat the butter until soft. Add sugar and beat again. Then, add the eggs one at a time & beat until well blended. Add vanilla, beat well. In a measuring cup, stir the buttermilk with the red food coloring.
  4. With medium speed, add flour mixture alternately & buttermilk earlier.
  5. Small bowl the other hand, put vinegar & soda, allow to foam & immediately fill-in dough.
  6. Divide the dough into two parts-in tray provided & smooth surface.
  7. Bake for 25-30 min or until cake is cooked.Cool the pan on a wire cake-in for 10 min
  8. Then flip, leave to cool completely.
  9. When the cake is cold, wrap with cling & refrigerate 1 hour for easier sweeping essence & cream.
  10. Then, remove the cake & cut each layer of the half. You will get 4 layer cake.
  11. Take one layer on a plate big & well-park average. Apply the cream on it. Repeat the entire process to last one layer.
  12. Take cream & rub it flat on top & around the cake. Cool it.
  13. How to make cream cheese frosting:Beat cream cheese until smooth. Add sugar and vanilla and beat again.
  14. Add a little whipped cream & beat until thick. Ready for use.

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