Red Velvet Cake

Red Velvet Cake

Grace Dale, Writer

Red Velvet Cake:

By: Grace Dale

 

First the ingredients:

  • 0.5 cup (120g) unsalted butter, at room temperature
  • 1.5 cups (300g) caster sugar (or fine white granulated sugar)
  • 2 large eggs
  • 0.25 cup cooking oil
  • 1 tablespoon (10g) unsweetened cocoa powder plus 1 tablespoon extra for dusting
  • 2.5 tablespoons (45ml) red food colouring (liquid, not gel)
  • 2 teaspoons (10ml) pure vanilla extract
  • 1 tablespoon (20ml) white vinegar
  • 2.5 cups (350g) plain cake flour, sifted (or all-purpose/plain flour)
  • 1 teaspoon baking soda (bi-carb soda)
  • 1 teaspoon salt
  • 1 cup (250ml) buttermilk*

Then you need to For Cake:

Heat oven to 350°F | 175°C. Lightly grease two 8-inch cake pans with butter or nonstick oil spray and lightly dust with 1 tablespoon of the sifted cocoa powder.

Cream butter and sugar together until light in colour. Add eggs one at a time, beating well after each addition to combine well.

In a smaller bowl, mix together oil, remaining cocoa powder, red food colouring and vanilla until smooth. Stir colour mixture and vinegar through the creamed sugar mixture to combine.

Sift together flour, baking soda and salt in a separate bowl. Add half of the dry ingredients and half of the buttermilk to the wet ingredients; mix well. Repeat with remaining dry ingredients and buttermilk. 

Divide batter among the 2 prepared pans and bake for about 25 to 30 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool on a wire rack completely.

For Cream Cheese Frosting:

Beat together cream cheese, butter and vanilla until smooth lighter in colour (about 3-4 minutes). Beat in icing sugar until frosting is light and fluffy (if frosting is too thin, add more icing sugar and beat again until reaching your desired consistency).

Optional if using: mix in the lemon juice.

Assemble Cake:

Transfer 1 cake onto a serving dish/plate, flat-side down. Trim the top dome off of the cake to create a flat bottom later. Scoop about 1 1/2 – 2 cups of frosting onto the cake and spread evenly over the top.

Place a second cake layer on top and use remaining frosting to cover the top and sides of the cake.

Crumble trimmed pieces of cake to decorate.

Enjoy! 😉 

 

 

Review: I think that this cake is good I think next time I put less of the frosting on it tho because I am not a huge fan of cream cheese frosting because of the taste like I like it on the cake but it can’t be too much or else I will not like it at all.When I go to the grocery store some times I need to scrape some off. The other thing is if you don’t like the cream cheese frosting at all then you can not make it or just not use it if you have already made it. 

Notes: *To make your own buttermilk, mix 1 cup of full cream milk with 1 teaspoon vinegar before baking. Allow the milk to sit for 5-10 minutes.