Red Velvet Cake
I cannot resist to show you another one of my most favourite sweet sins: The Red Velvet Cake. Like the Chocolate Guinness Cake I came across this delicious cake in Cambridge. I just simply had to find out the recipe and do it myself!! A feast for the eyes and a texture so perfect and super moist. You can definitely taste the cocoa, even though it doesn’t really scream chocolate. Impossible to resist!
I did it two days ago for a family celebration and my family loved it! This cake is a guarantee for success, promised!
I went for a lighter version with less cream cheese frosting, so that’s why the 3 layers still shine through the frosting. Maybe you might opt for more frosting, which would probably look even better.
- 600 g plain flour, whisked
- 50g unsweetened cocoa
- 2 teaspoon bicarbonate of soda, sifted
- 1 teaspoon salt
- 600 g sugar
- 250 g unsalted butter, softened
- 100 g canola/vegetable oil
- 3 eggs
- 3 egg yolks
- 30 ml liquid red food colouring or 2-3 heaped knife tips of powdered red food colouring dissolved in water, use more for a brighter red colour
- 500 ml buttermilk
- 1 1/2 tablespoon vanilla extract or 1 vanilla pod, sliced lengthwise and scraped out the pulp
- 2 teaspoons honey balsamic vinegar
- Plus: butter and plain flour for preparation of the baking tins
- 225 g cream cheese such as Philadelphia (light), softened
- 75 g unsalted butter, softened
- 75 g salted butter, softened
- 1 1/2 teaspoons vanilla extract or 1 vanilla pod, sliced lengthwise and scraped out the pulp
- minimum 280 g icing sugar
- Optional: grated chocolate
- Preheat oven to 180°C. Grease 3 regular spring form tins, sprinkle them with some flour and set aside. If you don't have 3 same-sized baking tins, use the same tin three times in a row and repeat the above-mentioned procedure inbetween.
- Add flour, bicarbonate of soda and salt in a large bowl. Sift in cocoa powder then stir the mixture briefly and set aside.
- In another large bowl cream together sugar and butter until the mixture takes on a light, airy texture. Mix in oil, beat again. Whisk in the eggs and egg yolks one by one and mix thoroughly after each addition. Blend in the red food colouring.
- In a large liquid measuring cup, measure out buttermilk then stir in vanilla extract and vinegar. Work in 5 different steps, starting with 1/3 of the flour mixture, alternating with 1/2 of the buttermilk mixture, 1/3 flour mixture and so on. Blend after each addition. Also scrape down the sides of the bowl to ensure everything is incorporated.
- Spread mixture evenly among the three prepared baking tins. Bake in the preheated oven for about half an hour or until a toothpick inserted into the cake comes out clean.
- Let it cool for 5 minutes before placing it on wire racks to cool completely.
- In a bowl whip together cream cheese, salted and unsalted butter until smooth and fluffy. Add vanilla and little by little the icing sugar, whip again until light and airy. You may opt to chill or freeze the frosting for a bit before whipping again to get a more stable consistency.
- Put the frosting between the different layers, on top and the sides of the cake. Optionally, you may sprinkle grated chocolate on top of your Red Velvet Cake.
- Store cake in an airtight container in the fridge.
- If possible prepare the cake the evening before, as it will taste even better the next day.