Use Advanced Search

Red Velvet Cake

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average rating: 4.50/5)

Loading...Loading...
Red_velvet_cake_2

It is a very dramatic looking cake with its unusual bright red colour that is sharply contrasted by a creamy white frosting.

You Will Need:

 Cake:

 2 1/2 cups flour sifted

1/2 tsp salt

2 tbsp cocoa powder

125 grams unsalted butter, at room temperature

1 1/2 cups white sugar

2 large eggs

1 tsp pure vanilla extract

1 cup buttermilk

2 tbsp red food colouring

1 tsp white vinegar

1 tsp baking soda

 Cream Cheese Icing:

 1 1/2 cups whipping cream

250 grams cream cheese, room temperature

250 grams Mascarpone cheese, room temperature

3/4 tsp pure vanilla extract

1 cup icing sugar, sifted

 

Method:

 Red Velvet Cake:

 Preheat oven to 175˚ C and place rack in centre of oven.

Greese two 23 cm round cake baking tins and line the bottoms. Set aside.

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. Set aside.

Sift together the flour, salt, and cocoa powder in a separate bowl, set aside.

In a measuring cup whisk the buttermilk with the red food colouring. 

With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.

Combine the vinegar and baking soda in a small cup and quickly fold into the cake mixture. 

Working quickly, divide the mixture evenly between the two baking tins, smoothing the tops with a spatula.

Bake in the preheated oven for approximately 25 – 30 minutes, or until a cake skewer inserted in the centre of the cakes comes out clean.

Cool the cakes in their tin on a wire rack for 10 minutes. 

Place a wire rack on top of the cake pan and invert, lifting off the pan.

Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This will make filling and icing easier.)

 Cream Cheese Icing:

 Mix cream cheese and mascarpone cheese until smooth. Add the vanilla and icing sugar and combine until smooth.

Whip cream until stiff peaks form.

With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. (If the icing is not thick enough to spread, cover and place in the refrigerator for an hour, or so.)

 

To Assemble: 

 Place one of the cake layers, top of the cake facing down, onto your serving platter.

Spread the cake layer with a layer of icing. 

Place the other layer of cake on top of the icing and ice the top and sides of the cake.

TRUDI'S TOP PICKS

Trackbacks for this post

  1. Birthday Cake | Fresh Off my mind |

Leave a Comment

You must be logged in to post a comment.

Win Stuff

HRHB logo
Win tickets to Hot Red Hawke’s Bay

Calling all wine-lovers! Hot Red Hawke’s Bay is the must-do event for you this June. The cellar doors of more than 35 of Hawke's Bay's finest wineries come together

Roasted turkey, fresh out of the oven.
Win with Crozier’s Turkeys

Are you starting to plan a midwinter Christmas? If so, how does winning a 4.5kg turkey from Crozier’s Free Range Turkeys of Ashburton sound? Delightful! Philip and Judith Crozier

beetroot
Win with LeaderBrand

Beetroot is liver-cleansing, increases athletic performance, lowers blood pressure and slows progression of dementia. A true superfood. We love LeaderBrand's new ready-to-serve beetroot. Picked fresh from the field and