Red

A few days ago I shared a recipe for Carrot Cake with Cream Cheese Frosting, that I made for the husband’s mini birthday celebration. Standing in the background of the Carrot Cake picture is this super moist Red Velvet Cake. Why 2 cakes, you ask? Because we are actually a family of greedy cake eating monsters!

Well, that was my lame attempt to crack a joke. But I can certainly imagine my daughters being very tickled by that statement, and loving it at the same time. The truth is that we were celebrating 2 birthdays on that day. I invited my mother and brother’s family to come over for dinner and cake. In the conversation, my sister-in-law mentioned that it’s her helper’s actual birthday that day. So I told her that we will celebrate her birthday as well. 

Since I’m already making cream cheese frosting, for the carrot cake. I whipped up a double batch to be more efficient. Baking a red velvet was a no brainer because it’s an easy one bowl bake, and it goes so well with the cream cheese frosting!

Here’s a cross section of the cake. Just look at how moist the crumbs turned out to be! I should have pulled out my food processor to get finer crumbs for topping the cake. But having it like that adds a little texture, and a different rustic look to the cake. I had very good feedback for the cake that night. I’m not someone with a sweet tooth, but this cake is one that I will make over and over again. 

Red Velvet Cake

Delishar

Makes ONE, 2 layers 6 inch cake

Red Velvet Cake

• 1 cup plain flour 128g
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp cocoa powder 14.25g
• 3/4 cup white sugar 150g
• 1/2 cup vegetable oil 120ml
• 1 large egg
• 1/2 cup buttermilk 120ml
• 1 tsp vanilla extract
• 1/2 tsp white vinegar
• 1/4 cup hot coffee 60ml
• Red food colouring as desired

Cream Cheese Frosting

• 1 block 8 oz cream cheese 225g, room temperature
• 1/3 cup butter 75g, room temperature
• 1 tsp vanilla extract
• pinch of salt
• 2 cups powdered sugar 256g, sifted

Red Velvet Cake

• Preheat oven to 325F/160C.

• Grease and flour 2 x 6 inch round baking tin.

• Sift together flour, salt, baking powder, baking soda, and cocoa powder.

• In your mixer, beat sugar and oil until combined.

• In another bowl, beat in egg, buttermilk, vanilla, and red food colouring.

• Then add in coffee, and white vinegar.

• Add 1/3 of the flour mixture into mixer bowl, then 1/3 of the buttermilk mixture.

• Allow to mix after each addition.

• Alternate until done, and just combined.

• Divide batter into the 2 prepared baking tins.

• Bake in middle rack for 30-40 minutes, or until skewer inserted comes out clean.

• Allow to cool in pan for 5 minutes before de-moulding.

• Cool completely on wire rack before frosting.

Cream Cheese Frosting

• Using your mixer, cream butter and cream cheese together until smooth and lump-free.

• Add vanilla extract and salt.

• Mix until combined.

• Lower speed to low and gradually add in sifted powdered sugar.

• Then increase speed to medium-high and beat until combined.

• If too thin, add more powdered sugar, too thick, add milk tsp at a time.

• If too runny, pop it in the fridge to chill before frosting.

Level the cake layers before frosting, and save the crumbs as toppings.
Either blitz it in your food processor or crumble it with your fingers.
Adapted from Divas Can Cook