It finally feels like a little bit of spring has sprung and just in time too. Last weekend we had a birthday bbq in the park to celebrate Eddy’s 30th Birthday. Happy Birthday Eddy! So of course, I wanted to make the prettiest & most delicious cake ever… and this one is a doozey. A Red Velvet Cake. The red fluffy centre is always a show stopper and a red velvet cake isn’t a red velvet cake unless it has cream cheese frosting on top. Dag nam it’s good.
Looks like it’s birthday season coming up in my neck of the woods so you might be seeing a few extra cakes on the blog. Anyone complaining…? Thought not.
Red Velvet Cake
2 1/2 cups (250 grams) sifted cake flour
1/2 teaspoon salt
2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) milk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Cream Cheese Frosting
500 g icing sugar
70g butter at room temperature
300g cream cheese, cold
1. Preheat oven to 175°C and place rack in center of oven. Butter two 23 round cake pans and line the bottoms of the pans with baking paper.
2. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
3. In the bowl of your electric mixer, beat the butter until soft, which should take about 1-2 minutes. Add the sugar and beat until light and fluffy. 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 milk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, 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. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops. Bake in the preheated oven for approximately 25 – 30 minutes. Let the cakes cool in their pans for 10 minutes. After 10 minutes transfer the cakes to a wire rack to cool completely. beat icing sugar abd butter together until together
7. Sift icing sugar into a bowl and butter and mix well on low speed until icing sugar looks yellow. Add cream cheese and beat until incorporated. Turn up speed to med high and beat til light and fluffy for at least 5 min. Don’t over beat or the mixture will liquify.
8. Spread a third of the icing mixture on top of one cake and place the other cake on top. Spread the remaining mixture on top and wulah! Amazing Red Velvet cake.