For ages I’ve admired all the images of red velvet cakes that show up in my Pinterest stream. The cakes, which are an American phenomenon, look amazing but I had no idea what they tasted like.
As far as I could tell from the photos I’d seen, most red velvet cakes adhere to certain rules; layers, cream cheese frosting and a propensity towards flamboyance!
I need to point out, I used the Rowntree cocoa that I already happened to have in the store cupboard. It was Dutch processed, meaning that during production, it has been ‘alkalised’ to give it a smoother flavour. I could tell by looking at it that it had been processed because it’s quite dark brown. Unprocessed cocoa is often referred to as cacao and is much lighter in colour.
Unprocessed cocoa is called for in the recipe (although it’s not absolutely necessary) as all kinds of alchemy are involved in the making of the cake! The cocoa, buttermilk, baking soda and vinegar all commingle to produce the most moist, light, heavenly cake you’ve ever tasted – with the brightest, reddest crumb!
Now that I’ve got the Dutched versus un-Dutched details out of the way, let’s get on to the business of cake-making!
As I mentioned before, there’s a lot of science involved in making red velvet so the order in which the ingredients get added really makes a difference.
The buttermilk and the vinegar add acidity to the mix producing a bubbly chemical reaction with the alkaline baking powder and helping make the red colour really bright.
The eggs are separated and the egg whites whipped into peaks and folded in gently at the end to add even more lightness to the sponge.
I think I mentioned previously that big cakes are just too much for just the two of us (even with me being a greedy cake eater!). So, instead of making a 4-tiered cake, I made a large 2-tier and a smaller 2-tier cake, giving one of the cakes away to friends.
I wanted to use both my newly-acquired accessories in this recipe, so I thought I’d use the pastry cutters to make red, heart-shaped shortbread biscuits to adorn the cake.
I love cream cheese frosting, especially on carrot cake. Next time though, I’ll tweak the recipe so the mixture is firmer and less runny.
It’s delicious either way, but when it’s firmer you’re able to pipe the frosting on the top and have a thicker layer of it in the middle.
The resulting cake was so MASSIVE, we didn’t have a big enough plate to hold it!
I think I remained very restrained with my cake embellishments – I was considering red edible glitter, hundreds & thousands… in the end, I just studded it with a few little chocolate beans.
I’m really happy with my first attempt and can’t wait to have another go!
- 475ml/16fl oz vegetable oil
- 3 large eggs, separated
- 1½tsp vanilla essence
- 6tbs red food colouring
- 450g/15½oz granulated sugar
- 440g/15½oz self raising flour
- 60g/2oz cocoa powder (preferably not Dutch processed)
- 1½ tsp salt
- 250g buttermilk
- 2tsp baking soda
- 2½tsp white vinegar
- 280g/10oz cream cheese
- 125g/4½oz butter, softened
- 250g/9oz icing sugar (sifted to remove any lumps)
- 2tsp vanilla essence
- 125g/4oz butter
- 55g/2oz caster sugar
- 180g/6oz plain flour
- 1tsp red food colouring
- Preheat the oven to 175ºC/350ºF/Gas mark 4
- Grease cake tins well (I used the 25½cm/10-inch and 30½/12-inch heart-shaped cake tins)
- Separate the eggs and set aside
- In a large mixing bowl, combine the vegetable oil and sugar until dissolved
- Mix in the egg yolks before carefully adding the food colouring (you don't want to splash red all over yourself!)
- In another mixing bowl, combine the flour cocoa powder and salt
- Add these dry ingredients into the wet ingredients in two batches, alternating with adding the buttermilk
- Using an electric mixer in yet another mixing bowl, whisk the egg whites until stiff peaks are formed. Set aside
- In a small bowl or teacup, mix the baking powder and vinegar
- Add to the batter
- Carefully fold the egg whites into the batter
- Divide the batter between the cake tins
- Bake for 40-50 minutes or until an inserted skewer comes away clean
- Allow to cool completely in the tins
- Carefully remove from the tins and slice each cake in half horizontally using a large serrated knife (like a bread knife)
- In a large mixing bowl, combine the butter and cream cheese
- Gradually add the icing sugar until completely mixed in
- Cover with cling-film and keep refrigerated until you're ready to use
- In a large mixing bowl, combine the butter, sugar and food colouring together until smooth
- Add the flour and mix until the the colour is uniform and the dough comes together into a large ball
- Turn out onto a lightly floured work surface and gently roll out thinly until the mixture is about ½cm/⅕in thick
- Form into shapes (I used the smallest size heart-shaped pastry cutter) and place onto a greased baking sheet
- Sprinkle liberally with caster sugar before chilling in the fridge for about 20 minutes
- Bake for 5-8 minutes, or until pale pink
- Allow to cool on a wire rack
- 350g plain flour
- ¼tsp ground cloves
- 2tsp ground cinnamon
- 1¼tsp ground ginger
- ½tsp ground nutmeg
- 1tsp baking powder
- 1tsp bicarbonate of soda
- ½tsp salt
- 350g sweet potatoes, peeled & grated (about 3 small potatoes)
- 235ml vegetable oil
- 300g soft brown sugar
- 4 eggs
- 1tsp vanilla extract
- 100g chopped walnuts
- 225g cream cheese
- 115g butter, softened
- 175g icing sugar
- ½tsp vanilla extract
- Preheat the oven to 175ºC/350ºF/Gas mark 4 and grease a pair of 23cm/9-inch circular loose-bottomed cake tins
- In a medium-sized mixing bowl, sift together the flour with the ground spices, baking powder, bicarbonate soda and salt
- In a large mixing bowl, add the grated sweet potato, vegetable oil and sugar and combine
- In a measuring jug lightly whisk the eggs before adding the vanilla extract. Stir to mix in
- Stir in the egg mixture to the sweet potato in 3 batches, stirring well after each addition
- Carefully fold the flour mixture into the sweet potato mixture
- Add the chopped walnuts and stir in so they're well dispersed through the batter
- Pour the batter equally between the two cake tins before baking for 20 minutes in the centre of the oven
- After the 20 minutes, turn the oven down to 150ºC/300ºF/Gas mark 2 and cook for a further 10 minutes or until a skewer inserted into the middle of a cake come out clean
- Allow to cool on a wire rack for 15 minutes before taking the cakes out of their tins
- Allow to cool completely (at least another hour). Make the frosting.
- Mix the cream cheese and softened butter until there are no lumps
- Add the vanilla essence and icing sugar (sieve the sugar first if there are any lumps) and mix thoroughly. Cover with clingfilm and store in the fridge until the cakes have cooled and are ready to frost
- Once cooled, turn one of the cakes over so that the top is face down on a serving plate. Cover the top generously with frosting.
- Place the second cake on the first, with the top facing up. Cover the top generously with frosting. Serve. The cake will keep for up to 5 days in the fridge.
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