Red Velvet Cake with Cream Cheese Frosting2013 Jun 19 | Written by: Katherine Cortes | Tags: Desserts
Red velvet cakes are what you’d call a flashy dessert. They’re baked with a distinctive red tinge from using the traditional beetroot or the more common food colouring that sets them apart from the rest, and the cream cheese frosting makes them all the more tempting. Red velvet cakes are usually prepared for Valentines Day and Christmas, but we see no reason not to make them for other occasions as well.
This recipe calls for a touch of coffee, which may raise a few eyebrows, but trust us, this is a great addition. Once cooked, you won’t taste the coffee flavour, but it will enhance that sought after red velvet, chocolate tinged taste.
Moist, light and fluffy, these classic cakes are enormously popular here and other countries abroad. Here’s a winning recipe for a red velvet cake. Make sure not to overbake!
Red Velvet Cake
- 250 g all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 tbsp unsweetened cocoa powder
- 200 g sugar
- 240 ml vegetable oil
- 2 eggs
- 240 ml buttermilk
- 4 tsp vanilla extract
- 30-60 ml red food colouring
- 1 tsp white distilled vinegar
- 120 ml plain hot coffee
- 500 g cream cheese, softened
- 30 ml milk
- 115 g butter, softened
- 500 g icing sugar
- Preheat oven to 160 C.
- Combine flour, baking soda, baking powder, cocoa and salt in a medium-sized bowl; set aside.
- Mix together sugar and vegetable oil in a large bowl.
- Mix in the eggs, buttermilk, 2 tsp vanilla and food colouring until combined.
- Stir in coffee and vinegar.
- Pour in the wet ingredients to the dry ingredients a little at a time, mixing after each addition.
- Grease and flour two round cake pans.
- Pour batter into the pans.
- Bake in the middle rack in the preheated oven for 30-40 minutes, or until toothpick inserted in the centre comes out clean.
- Allow to cool on a cooling rack until pans are warm to the touch.
- Remove cakes from the pan and let them cool completely before frosting.
- For the frosting: Place softened cream cheese in a large bowl.
- Add milk, butter and remaining vanilla and mix until well combined.
- Add the sugar in two batches, mixing well after each addition until smooth and fluffy.
- Scrape down the side of the bowl with a spatula, as necessary.