Happy Hump Day Everyone!
I seriously can not think of a better way to start the second half of the week than by indulging in a thick wedge of Red Velvet Cake.
My husband LOVES Red Velvet Cake, it’s his favourite. So, you can imagine it came as no surprise to me when he requested it again for his birthday this year. Because this year was Steve’s 40th I wanted to do something extra special on the birthday cake front, plus I had been wanting to make an Anti Gravity Cake for a while. You can check out the finished product of this years birthday cake here.
There is something about this gorgeous, vibrant cake that just feels special; it feels like a celebration; a party in itself.
Part of the magic of this cake is the flavour, the subtle combination of chocolate, vanilla and buttermilk make this cake a flavour all on it’s own. This recipe is dense, yet soft with a lovely moist crumb and my favourite part, the part I can’t seem to go past, the most important part of any cake (of course) is the silky cream cheese icing. These two are a match made in cake heaven.
Now this cake is perfect just the way it is, or for an extra decadent version you could also top with roughly chopped malteasers – YUM
- 300g (10 oz) sugar
- 250g (8oz) plain flour
- 250ml (8fl oz) buttermilk (or milk)
- 125g (4oz) butter, at room temperature
- 2 tablespoons cocoa powder
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla essence
- 1 teaspoon red food colouring gel
- For the Icing (makes HEAPS!!)
- 600g (20 oz) icing sugar
- 500g (16oz) cream cheese
- 125g (4oz) butter
- 1/2 teaspoon vanilla essence
- Heat the oven to 175C. Grease and line two cake tins with baking paper
- In a bowl, sift together the flour, salt and cocoa powder, then put to one side
- In another bowl, mix together the buttermilk/milk and food colouring, before also putting to one side
- Whip the butter for 1-2 minutes until soft. Add in the sugar and beat until light and fluffy. Beat in the eggs one at a time before adding the vanilla essence
- In the following in order add: One third of the flour mixture, one half of the buttermilk/milk, one half of the remaining flour, the remaining buttermilk/milk, the remaining flour
- Beat the baking soda into the cake mix, followed by the vinegar. Quickly pour the cake mix into the two cake tins and spread the mixture evenly
- Bake for about 20 - 25 minutes, or until cooked through. Leave them to cool for 5 minutes, then turn them out of their tins. Remove the baking paper and allow to cool completely
- Prepare the Icing: Beat together the cream cheese and butter until light, fluffy and smooth. Slowly add icing sugar in portions, then beat in the vanilla essence
- Let's assemble the cake! Stick the two halves of the cake together with a thick layer of icing, then smother the cake in the rest of the icing
- Now this cake is perfect just the way it is, or for an extra decadent version you could also top with roughly chopped malteasers - YUM
Have you ever made Red Velvet Cake before? Do you have a favourite recipe – care to share it? If you have, I would love to hear about it in the comments and even try your recipe the next time I bake this cake (cause lets be honest, I’m at least making it again next year for Steve’s birthday).