In my opinion you can’t beat a moist chocolaty red velvet cake. Not only does it taste delicious but it’s vibrant red colour makes it a pretty centrepiece for your buffet table.
Here is my simple Red Velvet cake recipe:
375g Plain Flour
600g Caster sugar
3 tbsp Cocoa powder
1tsp Bicarbonate of Soda
½ tsp Salt
2tbsp Red food colouring
1tsp Vanilla Essence
I use a food mixer for my cake but it works just as well with a bowl and some elbow grease.
Time for the cream cheese filling:
750g Icing Sugar
400g Full fat soft cheese
1tsp Vanilla Essence
1. Most important is to ensure you give your icing sugar a good sieve before you start this will ensure there are no lumps in your buttercream.
2. Ensure your butter is at rom temperature, ideally you want to be able to squidge it between your fingers.
3. Place your butter in the food mixer and beat for a good 5-7 mins this will not only create a smooth buttercream it will change the yellow butter colour to a whiter finish.
4. Slowly mix the icing sugar into the butter. I usually do a few tablespoons at a time, starting on a low speed to prevent the icing sugar flying everywhere then turn the speed up until it is completely combined. Repeat until it is all mixed together.
5. Add the cream cheese and vanilla essence and continue to beat until you are happy with the consistency.
1. Using a sharp knife I take each cake in tun and trim the top to ensure they are level across the cake. Make sure you put all the cut off pieces to one side to use later in the decorations.
2. I now layer some buttercream between the layers, you don’t need to worry about the buttercream coming over the edges as this will be used in creating a crumb coat. 3. Next you want to put a layer of buttercream all over the cake to create a coating that will stop the crumbs going into your icing where you don’t want it for the finished cake.
4. Using a cake scraper of a spatula if it all you have try to smooth the top and the side then place in the fridge for a 30 mins. This will give you a solid cake to decorate.
5. The final design is really one of personal taste, I usually give the whole cake another layer of buttercream then using the leftover cake I turn it into cake crumbs and will place them around the bottom of the cake gently coming up the cake. I then create some swirls using a piping bag around the top of the cake and fill the centre with the remaining cake crumbs. As I have said this is personal taste, this cake is equally as good with just a simple filling off buttercream in the middle.
If you find the time to recreate this recipe please share the pictures with me and if you have any problems feel free to ask me for help.