My most popular cake flavour requests are vanilla, chocolate or lemon sponge. But it’s really exciting to see a different cake flavour becoming increasingly in demand. And it’s hardly surprising that it is Red Velvet. If you have yet to indulge in this beautiful cake then you may think it’s all about the vivid red colour as it’s so striking in appearance. But when you take a bite from this luscious moist cake it is the flavour that will leave you wanting more. It’s light and velvety chocolate sponge combined with a delicately tart cream cheese filling is surprisingly more-ish. It’s the perfect cake for a summertime celebration.
This following recipe will give you a tall 6” layer cake or alternatively 16 cup cakes. There are a few fiddly parts to it but it’s well worth taking the time over as the results will have you hooked.
3 medium free-range eggs
240g plain flour
30g high quality cocoa powder
¾ teaspoon bicarbonate of soda
¼ teaspoon sea salt
300g granulated sugar
180ml sunflower oil
3tsp vanilla extract
¾ teaspoon apple cider vinegar
red food colouring paste
Cream cheese Frosting Ingredients
175g cream cheese
450g icing sugar
1 tsp vanilla ext
Preheat the oven to 180degC and line and grease 2 deep 6” cake tins.
In a bowl, sieve together the plain flour, cornflour, cocoa powder and sea salt.
In a mixer, whisk together the butter and sugar. Once the mixture is fully creamed through, add the oil in 2 parts. Next add the eggs and vanilla extract. Using a cocktail stick, add a little red food colouring paste. Food colouring paste has a very strong pigment compared to supermarket liquid food colouring. So I would add a little first, you can always add more to make the colour stronger.
The next stage is to add the flour mixture and buttermilk. These should be alternately added to the cake batter in stages, ensuring you have a smooth mixture at the end.
Finally combine the apple cider vinegar and the bicarbonate of soda in a cup. The mixture will froth up. Add it immediately to the cake batter and ensure it’s combined through evenly.
Divide the cake batter between the 2 cake tins and place in the centre of the oven. Let them bake for about 25-30 minutes, until completely cooked. Using a cake skewer, insert into the centre of the cake to test that the cakes are cooked through. Make sure the cakes are completely cool before icing.
To prepare the cream cheese frosting, beat together the butter, cream cheese, vanilla extract and icing sugar on a high speed until light and fluffy. Store in the refrigerator until you’re ready to ice the cake. This frosting will keep for up to 48 hours in the fridge.
To ice the cake, cut the 2 cake layers in half. I always save some of the crumbs from this stage to sprinkle on the cake when assembled. Place the lowest half on a cake stand or dessert plate and add a layer of frosting. Then place the next layer on top and repeat until you have iced all 4 layers.
Finally all that is left is to serve up a slice and enjoy! Xx