This cake is really a North American treat so this is my Humble Aussie attempt so happy for guidance from bakers in the USA!The best thing about Red Velvet is the wow factor of the gorgeous colour. If you have some cake icing skills then try doubling the recipe to make 4 layers (or by 1.5 for 3 layers). I must admit, my first attempt with 4 layers did slightly resemble the leaning tower of Pisa!
Quick history lesson - originally the Red was more subtle and produced with simple chemistry - a reaction between the acidic vinegar & buttermilk which brought out a red hue in the Cocoa. For best colour, the batter needs to be quite acidic so DO NOT use the more alkaline Dutch Pressed Cocoa. I used an Organic Unsweetened Cocoa.
For this reason, try and use Cake Flour rather than plain flour - it has less gluten and is less alkaline than plain flour (avail most supermarkets).
Traditionally Red Velvet is Iced with a French Roux Frosting.. but I can’t go past Cream Cheese.
Heat oven to 175 degree Celsius, 165 if fan forced. Grease and flour 2 x 20cm cake tins.
Into a medium bowl, sift the flour, baking powder & salt.
In a little bowl, mix food colouring and cocoa to make a thin paste (or mix cocoa).
Using a big bowl, cream the butter and sugar (blend with electric beater til light colour and fluffy).
Beat in the eggs, one at a time and then add the cocoa mixture and vanilla extract. Beat slowly at first to avoid splattering your kitchen with red!
Add a third of the flour mix to the batter and beat well then add in half the buttermilk and beat again. Repeat with another third of the flour, then the other half of the butter milk, finishing with the last third of flour - beat well after each addition.
The next bit you need to do pretty quickly & get cakes straight in the oven so have your prepared pans close by.
Mix the vinegar and baking soda in a little bowl - it should fizz.
Pour it into the batter and mix through quickly with a spatula. Divide the batter evenly between the tins , bang them against the bench a couple of times to avoid air bubbles and pop them in the oven.
Mine were ready in 25 minutes - insert a skewer - will come out completely clean when cooked.
Let them cool in their tins for 10 mins before removing and cooling completely on a wire rack.
For your icing - blend butter and cream cheese til smooth. Add in the remaining ingredients and blend til light and fluffy.
Sandwich the two layers together with some icing. Use a knife to slice any irregularities from the top of the cake so you have a nice flat top surface. I then crumbled the removed bits and used them to decorate the top.
To prevent crumbs of red through your icing - give the cake a light coating with the icing and then pop it in the fridge to set for a bit (an undercoat if you like!) then smooth the rest of the icing over with a spatula or palette knife.
To decorate I piped on a few swirls of icing and dusted the top with some of the red velvet crumbs.
This is a dense cake not a sponge - its consistency reminds me of a mud cake type texture. Definitely one to be enjoyed with a good cup of coffee!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (218g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 217 (31%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 14.1g||70 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 89.1mg||27 %|
|Sodium 4414.1mg||152 %|
|Potassium 182.2mg||5 %|
|Total Carbohydrate 116.4g||34 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 114.5g|
|Protein 9.5g||14 %|
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Calories per serving: 711
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