Valentine’s Day – Love a Red Velvet Cake

13 Feb

Just in time for Valentine’s Day, here’s a Red Velvet cake I made last month for Mum’s birthday.  Could also be used to make cute cupcakes!

Red Velvet Cake with Cream Cheese Frosting

Serves 12

Ingredients:

2 eggs

1 1/2 cups oil, I used canola

1 cup buttermilk (see note)

1 tbsp apple cider vinegar

1 tsp vanilla extract

red food colouring (I used a teaspoon of gel food colouring)

2 1/2 cups all-purpose flour

2 cups sugar

1 tbsp unsweetened cocoa

1 tsp baking soda

1 tsp salt

Icing

2 packets philadelphia cream cheese

150g unsalted butter, softened

2 tsp vanilla (again, my extract)

4 cups powdered sugar, sifted

Equipment

Large pastry bag

1M tip (or any other large open star tip)

Note:  If you don’t have buttermilk you can make your own substitution using 1 cup milk and 1 tbsp lemon juice.  Let stand for five minutes, and voila!  (Almost) instant substitution!

Preheat oven to 180° C. Butter and flour two round cake pans(springform makes getting them out easier).

Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and whisk until blended. Set aside.

Combine all the dry ingredients in the bowl of an electric stand mixer. Mix with a wire whisk until combined. Add the wet ingredients to the dry ingredients and mix on medium-high until completely combined, about one minute.

So red!

Divide batter equally among the two cake pans (I like to pour all my batter into measuring cups to see how much I have and then divide it exactly, but obviously not necessary).

Makes for a completely even icing line in the middle of your cake

Drop pans onto the counter from about 3-inches up to release any air bubbles. Repeat twice.

Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.

One of two

To remove cakes from pans, first, run a knife around the perimeter of each cake to separate it from the pan. Place a layer of plastic wrap on top and a wire rack on top of the plastic wrap. Holding the pan and rack together, flip so that the cake comes out of the pan onto the rack. Jiggle the pan to loosen the cake and remove. Wrap cake in plastic to retain moisture.

Place one of the cakes on the plate or platter you intend to use. Using a large serrated knife, level off the top of the cake so that it is entirely flat (note: if you already have a flat cake ignore this step). Apply a layer of icing to the top of the first cake. This will be the icing between your two layers, so with that in mind apply more or less icing depending on how much frosting you like.

Place the second cake on top of the first, making sure the two are properly aligned. Then, apply the crumb layer. A crumb layer is a thin layer of frosting you apply to a cake to hold in the crumbs, so that the final product is beautiful and crumb-free. Wait for the crumb layer to dry before applying the icing roses.

The day I made this cake was ridiculously hot… in retrospect not the day to experiment with cream cheese icing roses.  BUT I DID ANYWAY.  The result?  Kind of flat looking, but it was okay.  I also used a grater to make white chocolate bits to place on the sides of the cake.

Cheese grater - so versatile!

Happy Birthday!

There's the white chocolate on the sides...

First slice

Time to try it!

Result?  Actually amazing tasting.  Now I know why everyone goes on about red velvet cakes/cupcakes/anything…it’s so yummy!  Pity about the icing though, but that’s something to work on for next time!  Perfect for a birthday cake – there was so much to go around.  Can also be used as a cupcake recipe, although it’s probably best to halve it.  You can make pretty cupcake decorations too, such as these.   And to those who don’t celebrate/aren’t with someone at the moment, this made me laugh and relate:

Thanks be to Em from enjoyeatwatch.wordpress.com for this little gem of a picture!

Happy Valentine’s Day everyone!

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