Red Velvet Cake

This was my first attempt at a red velvet cake and it kinda came out more like a burgundy velvet but we move.. 


When it comes to the type of food colouring to use in this, I highly recommend going for a powdered one as it gives a MUCH brighter colour and also prevents the cake from having a strange aftertaste that the cheap liquid colourings you buy in a supermarket. 

Of course, the cake is also smothered in a cream cheese frosting and sprinkled with cake crumbs for that little extra pizazz! 

Ingredients

For the cake:
  • 120g butter, softened
  • 300g caster sugar 
  • 2 eggs
  • 1/2tsp powdered red food colouring, add more if needed 
  • 2tbsp cocoa powder 
  • 225g buttermilk
  • 1/2tsp salt 
  • 300g plain flour, sifted
  • 1tbsp white vinegar
  • 1tsp bicarbonate of soda 

For the cream cheese frost:
  • 110g butter, softened
  • 225g cream cheese
  • 450g icing sugar, sifted
  • 1tsp vanilla extract

Equipment
  • two 23cm circular cake tins

Method

  1. Preheat the oven to 180C/ Fan 160C/ Gas Mark 4. Line the cake tins with greaseproof paper and set to the side.  
  2. Cream the butter and sugar together with a whisk until light and fluffy. Add the food colouring and cocoa powder before beating again. 
  3. Add in the buttermilk, salt, bicarbonate of soda and white vinegar. Mix again until fully incorporated. 
  4. Now add the flour and fold in with a spatula or spoon. 
  5. Split this mixture between the two prepared tins and pop in the preheated oven for 25-30 minutes or until a skewer inserted comes out clean. Whilst they're in the oven, prepare your cream cheese frosting. 
  6. In a bowl, combine the softened butter, cream cheese, icing sugar and vanilla until smooth. 
  7. When the cakes are done, allow them to cool for about 15 minutes before tipping them out of their tin onto a cooling rack. 
  8. Now, using a spoon, scoop out a medium sized crater in the top of one of the cakes to get the crumbs for your decoration. Don't worry, you won't be able to see it on the finished cake. 
  9. Using a palette knife, spread frosting over the top of the cake with the crater in it and then top this with the other cake (so the crater is on the inside of the cake). Cover the entire cake with the frosting, sooth off and then sprinkle some crumbs on the top and press the rest around the base of the cake. 
  10. Make a cuppa, kick your legs up and enjoy this little moment of joy!
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