Jika menggunakan bit ada sedikit aroma langu namun lebih alami dibanding perwarna.

Bahan:

160 g mentega tawar 400 g gula pasir 4 butir telur ayam 1/8 sdt vanilla ekstrak 1/8 sdt garam 2 sdm pewarna makanan gel merah / 200 g bit, rebus, kupas haluskan 20 ml buttermilk 1 sdm air jeruk lemon

Ayak bersama:

400 g tepung terigu serbaguna 2 sdm cokelat bubuk 1 sdt baking powder sdt soda kue Frosting keju, kocok bersama: 350 ml krim kental, dinginkan 250 g cream cheese, lunakkan di suhu ruang 100 g gula halus 250 g keju mascarpone 2) sdt ekstrak vanilla

Cara Membuat:
1. Frosting: Kocok krim kental menggunakan mixer hingga kaku. Sisihkan. Kocok cream cheese dan gula hingga pucat dan mengembang. Masukkan mascarpone dan vanilla, aduk rata. Masukkan krim, aduk lipat perlahan. Dinginkan. 2. Cake: Kocok mentega dan gula menggunakan mixer hingga pucat dan mengembang. Masukkan telur secara perlahan sambil dikocok hingga rata. Masukkan buttermilk, air jeruk, vanilla, dan pewarna, kocok rata. 3. Masukkan bahan kering, aduk lipat menggunakan spatula karet. Tuang adonan ke dalam 3 buah loyang (diameter 22 cm/ tinggi 5 cm) yang telah diolesi mentega dan ditaburi tepung. 4. Memanggang: Panggang dalam oven panas bersuhu 180o C hingga matang ( 20 menit). Keluarkan dari loyang, letakkan di atas rak kawat.

5. Iris tipis permukaan atas kue dengan pisau roti yang tajam. Ratakan 10 sdm frosting di permukaannya. Tangkup dengan sisa cake. Olesi lagi dengan 10 sdm frosting. Ulangi langkah ini hingga Anda memperoleh 4 lapisan cake. 6. Tutup seluruh permukaan cake dengan sisa frosting. Dinginkan.

Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the Red Velvet Cake: sides of the bowl. Add the vanilla extract and beat until combined. 2 1/2 cups (250 grams) sifted cake flour In a measuring cup whisk the buttermilk with the red food coloring. 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. 1/2 teaspoon salt 2 tablespoons (15 grams) regular or Dutch-processed cocoa powder

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake 1/2 cup (113 grams) unsalted butter, at batter. room temperature Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.) 1 1/2 cups (300 grams) granulated whitesugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup (240 ml) buttermilk 2 tablespoons liquid red food coloring

Cream Cheese Frosting: In the bowl of your electric mixer, 1 teaspoon white distilled vinegar or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and 1 teaspoon baking soda confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream* (See Cream Cheese Frosting: Note)and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right

consistency. Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut. Serves 10 - 12 people. Note: You must use a brand of heavy cream that whips very easily to stiff peaks. If you are using a brand of heavy cream that does not whip easily to stiff peaks then whip the heavy cream separately to stiff peaks and then fold it into the cream cheese mixture. View comments on this recipe on YouTube

1 - 8 ounce (227 grams) cream cheese, room temperature 1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature 1 teaspoon pure vanilla extract 1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted 1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)