Red Velvet Cake is a very typical American style recipe – but I think they are a bit spesh. This makes a lovely decadent birthday cake or a cake for special occasions. It is very very rich, so only small slices! If you are wanting to know what flavour ‘Red Velvet’ actually is – it’s chocolate! Traditionally Red Velvet Cake is coloured with beetroot juice – but modern-day methods have us go to food colouring to give it that delicious red colour.
Red Velvet Cake
Moist and vibrant red velvet cake with a creamy frosting, perfect for celebrations and special occasions.
4
servings20
minutes30
minutes450
kcal50
minutesKeep the screen of your device on
Ingredients
125 gram Butter
250 gram Sugar
2 number Eggs
3 tbsp Cocoa
2 tbsp Red food colouring
280 gram Plain Flour-sifted well
0.5 tsp Salt
1 tsp Bicarb Soda
1 tbsp White Vinegar
2 tsp Vanilla extract
250 millilitre Buttermilk
Directions
- Preheat oven to 180 degrees.
- Using electric beaters or a mix master or similar, beat together the butter and sugar until light and fluffy.
- Add the eggs one at a time and beat well.
- In a small cup mix together the cocoa and the red food colouring, and add the mixed paste to the buttery mixture.
- Sift the flour together with the salt and add the flour mix alternatively with the Buttermilk until all combined.
- Dissolve the bicarb in the vinegar and add to the mixture together with the Vanilla Extract.
- Fold Gently until combined.
- Spoon the mixture into two greased round cake tins.
- Smooth over the top and bake for 30 minutes or until a skewer comes out clean.
- Sit the cakes in their tins for approximately five minutes before turning out into wire racks to cool.
- Sandwich together with the icing of your choice – but a lovely fluffy white icing is the most visually appealing!
- Recipe Hints and Tips:
- Red Velvet Cake is suitable to freeze un-iced for up to two months.
- Double wrap in plastic.
- You can also make these delicious cakes into cupcakes – just reduce the cooking time!
- Have no buttermilk? Sour a cup of milk with a tablespoon of vinegar then sit in a warm place for 5 minutes!
Responses to “Red Velvet Cake”
Hi,
I am unable to comment on your facebook page for some reason. Anyway in regards to icing a red velvet cake on facebook, the best red velvet is iced with a cream cheese icing. My favourite icing recipe is- 500g of cream cheese
375g of white chocolate melts
250g of butter
Beat cream cheese and butter then gradually add the melted white chocolate while beating. Don’t worry if it is too soft. 5 minutes in the fridge will firm it up. Best red velvet icing it have ever tasted1
I’m going to be making my husband my special blackforest cupcakes for valentines day 🙂
Cheers,
Tamara.
Hi. What is bicarb? Any sub?
Hi Yoli – bicarb is sodium bicarbonate or baking soda – it can be found in your baking aisle of the supermarket. Not many things can substitute bicarb but you can try baking powder.
Gunna come across as the newbie, but what sort of food colouring would you use? & is so much colouring really necessary?
You can use the standard food colourings or a natural type colouring – and you can use as much or as little as you like – but the more you use the more colour intensive the cake is.
Thankyou! I have loved eating this & have always wanted to bake it from scratch & now I can!