Red Velvet Cake Serves: 8 Preparation time: more than 30 minutes Ingredients 2½ cups plain flour, sifted 1 teaspoon baking powder 1 teaspoon salt 2 tablespoons unsweetened cocoa powder 50 mL red food colouring 120 g unsalted butter, at room temperature 1½ cups sugar 2 eggs, at room temperature 1 teaspoon vanilla extract 1 cup buttermilk, at room temperature 1 teaspoon white vinegar 1 teaspoon baking soda Cream cheese icing 450 g cream cheese, softened 120 g unsalted butter, softened 1 teaspoon vanilla extract 2½ cups icing sugar, sifted Pinch of salt Method Preheat oven to 180°C. Butter and flour two 23 cm round cake pans, or three 20 cm round cake pans. Sift together the flour, baking powder and salt into a medium bowl. Set aside. In a small bowl, mix food colouring and cocoa powder to form a thin, smooth paste. Set aside. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about 3 minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl frequently with a spatula. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula. In a small bowl, mix vinegar and baking soda. Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and bake at 180°C for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before icing. . Icing: With an electric mixer, blend together cream cheese and butter until smooth. Reduce speed to low, and blend in icing sugar, salt and vanilla extract. Increase speed to high, and beat until light and fluffy. Recipe notes Wear an apron and be careful with the red food colouring – no matter how hard I try, I always end up staining something! If you prefer a sweeter or stiffer icing, more icing sugar can be added (up to four cups) but this will reduce the cream cheese taste.
Posted on: Thu, 07 Nov 2013 20:25:45 +0000
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