Thursday, 31 January 2013

Red Velvet Cake Recipe with Cream Cheese Icing


Red velvet cake, the cake for all occassions, and of course goes best with cream cheese icing. I have tried several red velvet recipes, but this has been the best one to date. So here it is!

Red Velvet Recipe (24 cupcakes/2x20cm cakes/1 layer rectangle cake)

2 1/2 cups of plain flour
1 teaspoon baking powder
1 teaspoon salt
2 heaped tablespoons of cocoa
2 bottles of red food colouring (100ml)
120g of unsalted butter
1 1/4 cups of sugar
2 eggs (at room temperature)
1 teaspoon vanilla extract
1 cup/250ml buttermilk (at room temperature)
1 teaspoon of white vinegar
1 teaspoon baking soda

1. Pre-heat oven to 180 degrees Celsius.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in an egg, and add second once first is well combined. Add vanilla.
4. In a small separate bowl combine food colouring and cocoa to form a paste.
5. Mix paste into egg mixture.
6. In a large bowl sift flour, baking powder and salt.
7. Add half the flour mixture into the egg mixture, and half the butter milk. Beat well.
8. Add remaining flour and butter milk and beat until well combined.
9. In a small bowl, mix vinegar and baking soda (it should fizz). Add into cake batter and combine. 

Cream Cheese Icing 
125g cream cheese room temperature (block)
125g butter room temperature
5 cups of icing sugar (sifted)
1 teaspoon of vanilla
2 tablespoons of lemon juice
2 tablespoons of milk (set aside)

1. Using a mixer, cream together cream cheese and butter until well combined. (i.e. no traces of butter, resulted in a smooth white mixture)
2. Add lemon juice and vanilla.
3. Add in one cup of sifted icing sugar, and mix until combined. Continue to add icing sugar, after each cup is thoroughly mixed through.
4. Depending on the consistency of the icing (how thick or thin you would like it to be) add in milk. Ideally add in one table spoon and combine well to ensure it doesn't become too thin.

Good food, good times!


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