As promised, here is the lovely recipe for the Red Velvet cake we baked for my dear mother’s birthday last Saturday...
I have tried baking a Red Velvet cake before, but I unfortunately failed in my attempts…
However, we found this new recipe in a beautiful magazine (Prima Christmas Makes, 2014) and thought we would give it a go as it certainly sounded very delicious!
I was thoroughly impressed with the moistness of this cake and how the cream cheese icing not only created an elegant finish, but also tasted divine…
This is a cake that actually improves with age, so you could make it the evening before and it will still be fresh the next day…
I am certain you won’t be disappointed by this recipe!
Red Velvet Cake
For the Sponge:
250ml sunflower oil
1 tsp concentrated red food colouring
225g castor sugar
1 tsp vanilla extract
225g plain flour
2 tbsp cocoa powder
2 tsp bicarbonate of soda
2 tsp vinegar
For the filling:
50g icing sugar
150g cream cheese
Preheat the oven to 180 degrees Celsius.
Mix the buttermilk, oil and red food colouring together, then place in a mixing bowl and add remaining ingredients.
Beat well with a wooden spoon until smooth and then place in a greased cake pan.
Bake for about 30 minutes or until just firm to the touch. Allow to cool in the tin for 10 minutes, then turn out and leave to cool on a wire rack.
To make the icing, beat the butter and icing sugar until smooth, then beat in the cream cheese.
Flatten the top of the cake then carefully cut in half.
Use the icing to sandwich the two layers together, then spread a little on the top.
Decorate as desired.
I hope all my sweet readers have a beautifully blessed weekend!
~ You will go out in joy and be led forth in peace; the mountains will burst into song before you, and the trees of the field will clap their hands. Isaiah 55:12 ~