• Red Velvet Cake

Red Velvet Cake

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The softest, fluffiest of all red velvet cakes.

This beautiful moist red velvet cake will melt in your mouth.  And the icing!  Wow.  I have to confess that I was never a huge fan of Red Velvet Cake.  I just didn’t get it.  It’s not chocolate, it’s not white or yellow cake.  It’s somewhere in between.  But then I tried this recipe from the incredible Nagi at RecipeTin Eats and I was won over.  The soft sponge with just a hint of chocolate, combined with the slightly sweet, slightly tangy cream cheese icing, makes the perfect combination.  You can make it quickly as a sheet cake, as I do most often, or as a round layer cake, or even as cupcakes.  Sprinkle lightly with pretty red sugar, berries, or white chocolate shavings, and impress everyone with your baking skills!

Prep Time: 30 mins        Cook Time: 30 mins          Yields: 12

Ingredients

For the cake:

2 2/3 cups (400g) plain cake flour or Italian “00” flour (see notes about this)
2 tbsp (10g) cocoa powder
1 tsp (5g) baking soda
a pinch of salt
1/2 cup butter (115g or 1 stick) butter, softened
1 1/2 cups (330g) white sugar
2 eggs
1 cup (250ml) vegetable oil
1 tsp white vinegar
2 tsp vanilla extract
1 cup (250ml) buttermilk, or substitute with juice of half a lemon in 1 cup of whole milk left to curdle
3 Tbsp red food coloring (at least)

For the Icing:
14 oz (400g) cream cheese, at room temperature
1/2 cup butter (115g or 1 stick) butter, softened
1 1/2 tsp vanilla extract
4 cups (450g) powdered sugar

 

Method

  • Heat oven to 180°C/350°F.
  • Prepare one rectangular baking dish. For 2 round cake pans, see notes below. You can butter and flour the pan or just line with parchment paper.
  • Sift the flour, cocoa powder, baking soda, and salt into a bowl.
  • In another bowl, beat 1/2 cup of butter and white sugar until smooth.
  • Add the eggs and beat until smooth.
  • Add the vegetable oil, vinegar, vanilla, buttermilk, and red food coloring and beat until smooth.  Regarding the food coloring, if your batter doesn’t appear to be “red enough”, add more color until you get it just right.
  • Add the dry ingredients and beat until just combined.  Don’t overdo this.  For best results, beat until just mixed.
  • Pour into the pan or pans. Bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean.
  • For the icing, beat together the cream cheese, the other 1/2 cup of butter, and vanilla for 3 minutes. Add the icing sugar and beat for 2 minutes.  When the cake is completely cooled, spread the frosting evenly over the cake.

Notes

For the flour, you need to use a fine flour, like cake flour or Italian “00” flour. In Turkey, where I live, I also use flour meant for baklava, which works really well. If you want to make a layer cake, bake in two round cake pans. When cool, use a serrated knife to make the layers even. Frost one layer, place the other layer on top, and frost the whole cake.


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1 Comment

  • comment-avatar
    Lyn October 13, 2017 (8:04 am)

    taste delicious!