One of my pet hate recipes that I get the most requests for is this one here. Red velvet has become a baking fad that doesn’t seem to want to die. Every second cake request I get is for red velvet. Mind you, I’m not saying I don’t enjoy baking it and making someone smile with my final product, I just wish the world would understand there are whole lot of other cakes, equally as moist and as delicious.
The reason red velvet is more expensive than your standard sponge cake is because of the buttermilk, cream cheese, cocoa powder and colouring used to make it. It also has a few more ingredients in it than your standard chocolate cake. The key to a red velvet cake is a dark crimson colour, it shouldn’t be a bright red colour like many I’ve seen out there. It’s also meant to be moist and soft. If it’s dry and crumbly them I can bet my bottom dollar that person who made it just put red dye to a standard vanilla sponge recipe.
Ok let me stop talking too much about it. This recipe is the one I use now as beetroot is a seasonal vegetable and I’ve found this works better with the food coloring I’ve found and not with beetroot pulp.
125g Unsalted Butter
210g Castor Sugar
2 Large Eggs
45g Cocoa Powder
40ml Pink Crimson Food Colouring
280g Cake Flour
5ml Bicarb of soda
1. Cream the butter, sugar until fluffy and add the eggs gradually. Beat til smooth and creamy.
2. Add the cocoa powder, beat
3. Add the food colouring and half of the buttermilk
4. Add half of the dry ingredients and then the rest of the buttermilk.
5. Slowly add the rest of the dry ingredients and beat til well incorporated
6. Dissolve the Bicarb of soda in the vinegar, add vanilla and fold into the cake batter
7. Pour into your cake tin and bake at 180°C for 20 minutes.
Ice with cream cheese icing.