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Valentines Day’s Red Velvet Cake

If you want to share love this V-Day, share cake!

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I’m a sucker for any kind of celebratory day, especially when I can display love for somebody I care about.  And how do I display love, you may be wondering?

Well, one of the obvious ways, is of course through cake.  And there are few people I know in this world, who don’t appreciate a home baked treat made with love, as a display of one’s affection.

What’s so wonderful about baking, is that you get to share your feelings through creating a delicious treat, and you also get to share the delicious treat when it’s ready, winning!

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Now, we all know that Red Velvet Cake was THEE thing a few years back, and whilst it’s kind of last season in some respects, it’s still one of my all time fave’s, because;

a.  it’s red and ideal for romance,

b.  it’s borderline a chocolate cake,

c.  it’s delicious,

and

d.  it’s novel, whilst maintaining a certain class and elegance.

I mean, doesn’t this cake just say all things pretty in love?

How could anyone not but swoon if you presented them with this circle wonderfulness?

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So let’s just talk about this cake for a second.  The recipe seems like quite a few steps, but it’s really easy.  Just read through it and ensure you have everything laid out and ready before you begin.  I’ve been using this recipe for years, and it’s honestly just so worth it.

The cake itself is moist and delicious, not overly sweet, with a balanced, but evident chocolate flavour.  The frosting or glaze is also not overly sweet, so if you like, you can add a bit more powdered sugar to the glaze, or for a winter wonderland of love affect, dust the top of the cake in powdered sugar just before serving.  It looks super pretty like that, trust me because I’ve done it before and it’s gorgeous.  Otherwise, stick with the recipe as is.

Because I like my red velvet cake to taste like chocolate cake, I use 4T cocoa powder in the recipe, which gives it a richer, slightly browny red colour, but if you prefer a brighter colour red for the cake, then put less cocoa powder into the mixture.

They don’t call it red VELVET for nothing people:

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Red Velvet Cake for Valentines Day

(makes one round bundt cake, or 24 cupcakes, or 3 round 8″ cakes)

*Note – double the frosting recipe if making cupcakes or layered cakes

Cake Ingredients:

3 cups all purpose flour

1t baking powder

1 ¾ cups caster (granulated) sugar

1 ¼ cups salted butter (softened but not melted)

3 eggs, plus 1 egg white

4T cocoa powder (if you prefer a brighter red cake, use only 3T cocoa powder)

5T red food coloring (water based), or 2t concentrate red coloring gel

1 cup hot water

2t vanilla extract

½ cup buttermilk

½ t salt

1 ½ t baking sola

2t vinegar

Method:

  1. Pre-heat your oven to 180 degrees C, and either grease and flour dust your pan/s, or line cupcake trays with paper cups.
  2. Boil the kettle, then mix the hot water, food coloring and vanilla in a mug and set aside.
  3. In a large bowl, sift together your flour, cocoa, baking powder and salt, whisk to mix well and then set aside.
  4. In a bowl fitted to an electric mixer, cream the butter on a medium speed until pale and smooth (about 3 minutes).
  5. With the mixer on a low speed, add the sugar to the butter slowly, then once all the sugar is added, beat the mixture on a high speed until pale and fluffy (about 6 minutes).
  6. Add the eggs, one at a time to the butter mixture, combining after each addition, followed by the egg white. Scrape down the sides of the bowl and mix again to ensure all ingredients are incorporated.
  7. Add the hot water mixture to the butter mixture slowly, then mix on a low speed until combined.
  8. Alternate adding the dry ingredients, and the buttermilk to the butter mixture in two parts, combining well on a low speed after each addition. Remember to scrape down the sides of the bowl again.
  9. In a small cup, combine the baking soda and vinegar and stir for a couple of seconds with a spoon (it will fizz), then add to the cake mixture and again combine on a low speed for about 5 seconds.
  10. Scoop the batter into the prepared tin/cups, and bake. If baking a bundt cake like me, you’ll need to bake it for approximately 40 minutes.  If baking cupcakes you’ll need to bake them for 15 to 20 minutes, and if making a layer cake, you’ll need to bake them for about 20 to 25 minutes.  Remember that fan assisted ovens generally bake faster so baking times vary according to ovens.  The times I have given you are a guideline.  You can use a toothpick or cake skewer to test the centre of the cake/cakes to check if it comes out clean, which indicates the cakes are done.
  11. Once ready, remove from the oven, and allow them to cool in the tin for about 15 minutes, before transferring from the tin to a wire rack to cool completely.

Frosting/Glaze Ingredients:

3/4 cup cream

125g good quality cream cheese

90g white chocolate (chopped)

1 cup powdered sugar (more if you like it sweeter)

Sugar decorations of your choice

Method:

  1. In a pot over a low heat, warm the cream, then add the cream cheese in small blocks, continuing to stir until it’s melted and incorporated with the cream.
  2. Switch the heat off, and add the white chocolate immediately, whisking until smooth.
  3. Pour the mixture through a sieve to get rid of any lumps.
  4. Allow the glaze to cool for about 20 minutes, before adding the powdered sugar through a sieve.
  5. Stir well to incorporate the sugar, and then, when smooth, using a spatula, spread it onto the cake or cupcakes
  6. Decorate as desired.

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Until next time…

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Hi, I’m Genevieve


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