Red Velvet Cake with a Middle Eastern Twist

Ingredients

In this Iraqi-inspired adaptation of the classic Red Velvet Cake, we incorporate the use of ground cardamom, a popular spice in Middle Eastern cuisine, to infuse the cake with a warm and citrusy flavor. Additionally, the cream cheese frosting is enhanced with the delicate floral notes of rosewater, a common ingredient in Iraqi desserts. We alse have the original recipe for Red Velvet Cake, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 tablespoons (15g) unsweetened cocoa powder 2 tablespoons (15g) unsweetened cocoa powder
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 tablespoon red food coloring 1 tablespoon red food coloring
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1/2 teaspoon rosewater 1/2 teaspoon rosewater
• For the cream cheese frosting: For the cream cheese frosting:
• 8 oz (225g) cream cheese, softened 8 oz (225g) cream cheese, softened
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 4 cups (500g) powdered sugar 4 cups (500g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon rosewater 1/2 teaspoon rosewater

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 63g, 48g
• Protein: 5g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
2. 2.
   In a medium bowl, whisk together the flour, cocoa powder, ground cardamom, baking powder, baking soda, and salt.
3. 3.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract and red food coloring.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
6. 6.
   In a small bowl, mix together the white vinegar and rosewater. Add this mixture to the cake batter and stir until well combined.
7. 7.
   Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
8. 8.
   Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. 9.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
10. 10.
11. 11.
    For the cream cheese frosting:
12. 12.
    In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
13. 13.
    Gradually add the powdered sugar, vanilla extract, and rosewater. Beat until well combined and fluffy.
14. 14.
    Once the cakes have cooled completely, spread a generous amount of the cream cheese frosting between the layers and on top of the cake. Use a spatula to create a smooth and even finish.
15. 15.
    Decorate the cake as desired, with a sprinkle of ground cardamom or edible rose petals.

Treat your ingredients with care...

• Cardamom — Use freshly ground cardamom for the best flavor. If you can't find ground cardamom, crush whole cardamom pods and remove the seeds, then grind them using a mortar and pestle or a spice grinder.
• Rosewater — Ensure you use food-grade rosewater, as some varieties may contain additives that are not suitable for consumption.

Tips & Tricks

• For a more intense cardamom flavor, you can increase the amount of ground cardamom in the cake batter.
• If you prefer a stronger rosewater flavor, add an additional 1/4 teaspoon to the cream cheese frosting.
• To achieve a vibrant red color, use gel food coloring instead of liquid food coloring.
• Make sure the cream cheese and butter for the frosting are at room temperature to ensure a smooth and creamy texture.
• Allow the cakes to cool completely before frosting to prevent the frosting from melting.

Serving advice

Serve the Cardamom-infused Red Velvet Cake with Rosewater Cream Cheese Frosting at room temperature for the best flavor and texture. Pair it with a cup of hot tea or coffee to enhance the Middle Eastern experience.

Presentation advice

To enhance the presentation, sprinkle a pinch of ground cardamom or edible rose petals on top of the frosted cake. You can also pipe decorative patterns using additional cream cheese frosting.