After the last cake which looked good but was abit dry, I have adjusted the recipe to make a cake that slices well & actually tastes pretty good. I'm unsure what an authentic red velvet cake is supposed to taste like. I wasn't after a bright red colour, something more natural, like beetroot.
This is a combination of Magnolias & Chockylit's red velvet cake, with some alterations by me!!
Let me know what you think. It has a lot of red food colouring for my liking....will have to work on that!
Recipe:200 g butter, soft
460g caster sugar (fine sugar)
4 55g eggs at room temp (In Aust they are sold as 700g cartons)
45 ml red liquid food colouring
400 ml luke warm butter milk (heat gently in the microwave)
500g plain flour (I didn't use cake flour)
25g cocoa powder (I used 22% cocoa solids)
1 1/2 tsp baking powder
1 1/2 tsp bicarbonate of soda
1 1/2 tsp salt
1 1/2 tsp vinegar
2 tsp vanilla extract
Pre heat oven to 160 degrees fan
Line base & sides of 7.5cm (3") high 22.5 (9") cm round cake tin with heavy duty grease proof paper. I used one layer of paper.
Mix red food colour, vinegar,& luke warm butter milk.
Cream the butter first for approx 1 min
Slowly add the sugar, cream for approx 5 min. Add vanilla essence.
Add eggs one at a time, scraping down bowl after each addition.
Sift flour, salt, bicarb soda, cocoa & baking powder
Add sifted flour mix to creamed mixture alternating with the warm butter milk. Have mixer on low speed.
Remove bowl from stand & with a spatula make sure its all combined.
Pour batter into lined cake pans
Bake at 160 degrees for approx 50 min or until skewer comes out clean, turn cakes half way through cooking.
Remove from oven, stand for 15 min then turn out onto wire rack to cool completely.
Trim the layers, slice in half & fill with your favourite icing.
Refrigerate for 1 hour before serving.
Note: 1 tsp is 5ml
eggs are 55g out of the shell
liquid food colour was used not paste.
- one 22 cm round cake or
- approx 36 regular cupcakes or
- approx 70 mini cupcakes
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