I remember first trying the red velvet cake from Costco, maybe seven or eight years ago. I was in food heaven.
These days, however, the sweetness is a little too much. The solution? Make my own! On this occasion, it was my brother’s birthday, so I decided to make this cake for him. He’s a big fan of red velvet too.
The cake recipe in this post was inspired by The Hummingbird Bakery’s Red Velvet Cupcakes. The recipe below uses two 15 cm round cake tins to make it a two-layer cake.
I levelled out each cake before stacking them. I broke down some of the cut off pieces of cake to make into crumbs, and used these to decorate the top. The leftovers were eaten (It’s never good to waste food in my household, and who doesn’t like extra cake?).
For the cream cheese frosting
- 300g icing sugar, sifted
- 50g unsalted butter, room temperature
- 130g full fat cream cheese, cold
- Juice of 1 lemon
- In a bowl, cream together the butter and icing sugar with an electric whisk or free-standing mixer, until a sandy texture is achieved.
- Add in the cream cheese and the lemon juice, then whisk for about 1 minute until light and fluffy.
For the cake
- 150g unsalted butter, room temperature
- 300g caster sugar
- 300g plain flour, sifted
- 25g cocoa powder, sifted
- 1 tsp red food colouring paste, mixed with 4 tsp water ( I prefer Sugarflair Maximum Concentrated Paste Red Extra)
- 2 large free range eggs
- 1 tsp vanilla extract
- 1 tsp bicarbonate of soda
- 240 ml buttermilk
- 3 tbsp vinegar (I used cider vinegar)
- 1 tsp salt
- Preheat the oven to 180ºC (160ºC fan)/ gas mark 4. Grease two 15 cm cake tins with butter and lightly flour.
- In a large bowl, cream together the butter and sugar with an electric whisk or free-standing mixer, until well combined and paler in colour. Beat in the eggs one at a time.
- In a smaller bowl, mix together the food colouring, vanilla extract and cocoa powder until you get a thick paste. Add more water a teaspoon at a time if necessary to get the required consistency. Add this to the cake batter and mix in, until you get an even colour throughout.
- Add half of the buttermilk and mix until combined fully, then add half of the flour and mix.
- Gradually beat in half of the buttermilk and flour, mixing until well-incorporated. Repeat this step once more until you have added all of the buttermilk and flour
- Add the bicarbonate of soda, vinegar and salt, mixing well.
- Separate the batter into the two cake tins. Bake for 30 – 40 minutes, or until the cake springs back when tapped gently.
- Once the cakes have cooled down completely, decorate them as you wish using the cream cheese frosting.
- Grab a knife and cut yourself a slice!