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.
Method
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Preheat oven to 180 degrees.
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Using electric beaters or a mix master or similar, beat together the butter and sugar until light and fluffy.
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Add the eggs one at a time and beat well.
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In a small cup mix together the cocoa and the red food colouring, and add the mixed paste to the buttery mixture.
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Sift the flour together with the salt and add the flour mix alternatively with the Buttermilk until all combined.
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Dissolve the bicarb in the vinegar and add to the mixture together with the Vanilla Extract.
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Fold Gently until combined.
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Spoon the mixture into two greased round cake tins.
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Smooth over the top and bake for 30 minutes or until a skewer comes out clean.
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Sit the cakes in their tins for approximately five minutes before turning out into wire racks to cool.
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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!
