Sunday, 13 March 2011

Red Velvet Cake

I can't quite believe I made this. Filled with pride. This is the biggest, best tasting, best looking cake I've every made. I feel like I've just given birth. JUST LOOK AT IT! Isn't it beautiful??



I followed the Working Class Foodies brilliant recipe for Red Velvet Cake - except I used commercial food colouring rather than making mine from beetroots. If you don't follow the WCF video podcasts, you should. They rock.

Because I'd never made it before, and I don't really bake very much, it took me all day. Here follows a photo journal of the epic (and gory) process.

Red Velvet Cake

In one bowl, combine dry ingredients:

2.5 cups + 2 tbsp cake flour (I used self raising)
1.5 cups sugar (I used caster)
1 tsp baking soda
1 - 3 tsp cocoa powder
1 tsp salt

In another bowl, combine wet ingredients:

2 large eggs (I used 3 small)
1.5 cups vegetable oil (I used sunflower)
1 cup buttermilk (I used semi skimmed with squeeze of lemon)
2 tbsp red food colouring
1 tbsp vanilla extract
1 tsp distilled white vinegar



Butter and flour two 8 inch cake tins.

Combine wet and dry ingredients. Add the dry to the wet slowly and stir until you get a glossy, creamy batter. 


Bake for 25-30 mins, or until a toothpick inserted in the middle comes out clean. I think I left my cakes in the oven for 3-4 minutes too long - but they looked pretty good coming out. I cut off some of the edges that were slightly overdone.
















Now. The icing (frosting, if you're in the US) didn't quite work. It was too runny and didn't quite stick to the cake as I'd like. But it was still delicious and with some creative strawberry arrangement I managed to make it look quite pretty.

For the icing:

16 oz cream cheese
1 - 2 tbsp milk (I didn't add any)
1 tablespoon vanilla extract
1.5 - 3 cups powdered sugar

Refrigerate for at least 30 mins before icing. 
Make sure your cake is completely cool before you start icing. Sandwich the halves together with icing, then cover entire cake using spatula or pallet knife.











I iced it twice, giving it 30 mins in the fridge in between icing to let it set a little, then another 30 mins before serving. 

It sliced so beautifully!

This is such a good recipe. Moist and delicious, luxurious but not too sweet. Huge. There's only two of us so I don't know how we're going to finish it. 


I can't describe the satisfaction I felt when this cake came out so well. It lifted me somehow. To hell with the diet. To hell with moderation. I made a huge, bizarre, delicious cake and I can't wait to have a piece with my coffee tomorrow morning.






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2 comments:

  1. So amazing you made this - I've only had it in soul food restaurants in Atlanta, never in the UK. Your blog is lovely and the food looks great!

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  2. Looks absolutely fantastic! Red Velvet Cake simply is the best and can't wait to try this recipe out :)

    We've just started out own blog about food, fashion and lifestyle and are looking for some support. We were just wondering whether you would be interested in following our blog and we will defniately return the favour and follow yours as well.

    Can't wait for the next post on your gorgeous blog!

    Have a nice day

    Chloe & Sarah
    http://honeyandlulu.blogspot.com.au/

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