When I think of velvet I think of fancy fat kings sitting on thrones in giant castles in England. They’re usually wearing capes or manly dresses (as manly as fancy men in the 18th century were). These garments are made of velvet, and the velvet is usually purple. Or dark green.
I don’t know why velvet conjures up that specific image in my head. It’s just what happens.
But I don’t think red.
And usually I don’t think baked goods.
So that chef in that fancy hotel that came up with red velvet cake was apparently on a whole other wavelength.
But luckily for him, he was a genius.
The Hummingbird Bakery Cookbook is both of our go-to when we’re in the mood for these devilish, discolored delights. That is, in cupcake form.
But when one little cupcake just isn’t enough, and you need a whopper of red velvety joy you can use this recipe. It’s super moist and super tasty.
Red Velvet Cake
From Let Them Eat Cake and Ice Cream
Who adapted it from Bakerella
For the cake:
1 cup buttermilk
1 ½ cups vegetable oil
1 teaspoon vanilla
1 tablespoon apple cider vinegar
60 ml red liquid food colouring
2 ½ cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon cocoa
For the frosting:
500g cream cheese, at room temperature
1 cup butter, room temperature
1 teaspoon vanilla
4 cups confectioners’ sugar
Preheat the oven to 175C fan-forced. Spray two cake pans with non-stick cooking spray and set aside.
In a large bowl, gently whisk together eggs, buttermilk, oil, vinegar, vanilla and food colouring until combined.
In the bowl of a stand mixer, mix together flour, sugar, baking soda, salt, baking powder and cocoa until combined. Add wet ingredients and mix on medium speed for one minute. Pour batter into prepared pans, and thump on the counter a couple of times to release air pockets.
Bake for about 30 minutes or until a toothpick inserted into the centre of the cake comes out clean. Cool completely before frosting.
Make the frosting:
Sift sugar and set aside.
Beat the cream cheese and butter on high until creamy. Add vanilla.
Add the sugar in batches. Scrape down the sides in between each addition.