Red Velvet Cake
Today I’m sharing my Red Velvet Cake Recipe with you. This is my most popular recipe, loved by all my friends for its gentle and not too sweet taste.
Red Velvet Cake
- 1/2 tbsp white wine vinegar
- 120ml milk
- 125g butter (unsalted is best)
- 300g caster sugar
- 2 eggs
- 20g cocoa powder
- 40ml red food colouring (Dr Oetker is best)
- 1 tsp vanilla essence
- 300g plain flour
- 1 tsp aalt
- 1 tsp bicarbonate of soda
- 3 tsp white wine vinegar
For the icing
- 600g icing sugar
- 100g butter (unsalted is best)
- 250g cream cheese
- 250g white chocolate
- Silver balls or sugar pearls to decorate
The first thing to do is to make buttermilk by adding the white wine vinegar to the milk, then simply leaving at room temperature whilst you continue mixing the other ingredients. Buttermilk is an important ingredient in Red Velvet Cake but isn’t readily available in the UK so this is the best alternative.
With the buttermilk done, set your oven to 170⁰c / 325⁰F / Gas Mark 3. To begin the cake, pop the sugar and butter and eggs in a bowl and beat until smooth.
Now to make a red paste to colour your cake: simply mix the red food colouring, cocoa powder and vanilla extract in a separate bowl until you have a paste like the one above.
Then add the red paste to your other bowl and mix well. Add your buttermilk (milk and white wine vinegar) to the mixture and give it a good stir.
Add the flour and another mix – keep going until you have a very smooth texture. The mad scientist in you will love this next part – add the salt, bicarbonate of soda and white wine vinegar to the mixture and it will fizz like in the picture above. Now give the mixture one final really good mix!
Pour your cake mix into your tins (I used three small circular tins) and pop into the oven for about 25/35 mins. You should get a nice deep red-coloured sponge.
Allow your cakes to cool and make your frosting. This is the best frosting in the world by the way – just thought I’d let you know!
Mix the butter and cream cheese first, then add in the icing sugar to get a smooth consistency. Spread the mixture in-between your cake layers.
As you can see I didn’t use too much – as the cake tastes so great I didn’t want to overpower the flavour!
Now for a “crumb coat” to stop the crumbs getting mixed in with your icing and ruining the look of the cake. I used white chocolate. Simply melt it and pour over the top and down the sides of the cake!
Once dry, add the rest of your cream cheese icing. I used the back of a spoon to create a peak effect – to do this, just place the spoon on the cake and lift gently to create peaks.
I also added a few silver and pink dragees for effect, but you could add anything to make it pretty!
Recipe and photography by Iced Jems