Where oh where do i start??!! Okay.. anyone out there passionate about baking, who hasn’t made a red velvet cupcake/cake… you have no idea what you are missing! Here’s why:
Although red velvet cake is not very chocolaty but it is definitely very delicious. Its the colour that makes all the difference in the world! You can put ant other food colouring, but dude the effect will not be the same – TRUST ME!
The batter turns into this deep radish red/maroon the instant you add the red mixture of buttermilk and food colouring and the it looks just drop dead gorgeous! Pictured below!
For frosting a red velvet cake, generally a cream cheese frosting complements it, but i opted for something lighter by using whipped cream. Not a very traditional baker eh?! But I have included the recipe for a cream cheese frosting if you prefer that!
My family including myself eat mostly healthy food that wont clog your arteries and lead to clearly avoidable consequences, so i used skimmed buttermilk and (please oh please don’t send me hate mail) but yes i admit it i used margarine and I’m not ashamed to reveal it! I mean to me it’s all tomatoes/tomaatoes right?
So anyway here’s the recipe:
Red Velvet Cake
1) 2 1/2 cups (250 grams) sifted cake flour
2) 1 teaspoon baking powder
3) 1/2 teaspoon salt
4) 2 tablespoons (15 grams) Dutch-processed cocoa powder
5) 1/2 cup (113 grams) unsalted butter, at room temperature
6) 1 1/2 cups (300 grams) granulated white sugar
7) 2 large eggs
8) 1 teaspoon pure vanilla extract
9) 1 cup (240 ml) buttermilk
10) 2 tablespoons liquid red food coloring
11) 1 teaspoon white distilled vinegar
12) 1 teaspoon baking soda
1) Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two – 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside. (or around 24 cupcakes)
2) Red Velvet Cake: In a mixing bowl sift together the flour, baking powder, salt, and cocoa powder. Set aside.
3) In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
4) In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.
5) In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
6) Spoon the batter in each hole (or whatever its called). Bake in the preheated oven for approximately 20 – 25minutes (but it really depends on your oven as mine is an ass it took around 30 minutes to bake), or until a toothpick inserted in the center of one of the cakes comes out clean.
7) Let cool for approximately 5 minutes and remove from pan, leave on wire rack to cool before frosting. If using Whipped cream follow the instructions on box (i used dream whip). If opting for a cream cheese frosting the recipe follows.
Cream Cheese Frosting:
Beat 8 oz. cream cheese (Doesn’t have to be room temperature) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 cups powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that you desire.
Again I have to mention, the point of making red velvet cake aside from the marvelous colour is the frosting, the cream cheese frosting to be precise and not the cardboard whipping cream. So if you are not as paranoid as myself you
have to can use the cream cheese frosting, and trust me its the better option! I’m regretting not using it! But whatever i saved tonnes of calories, not that it matters! Sorry, but i need counseling – can you tell?! 😛
P.S. Ignore my lame sense of humor and just try the deeelicious recipe.