I have had many people ask me for a description on what is red velvet? Is it chocolate? Is it raspberry? What makes it velvety? Well here is your answer.
Red Velvet is my personal favorite and if you haven't tried it already, you must do so as I can assure you you won't be disappointed! I have a recipe for you below for you to try :)
Red velvet cake is a chocolate cake with either a dark red, bright red or red-brown color. Traditionally this cake is prepared as a layer cake topped with cream cheese or cooked roux icing. Cupcakes are also decorated with cream cheese icing... YUM!
Common ingredients include buttermilk, butter, cocoa, and flour for the cake, beetroot or red food coloring for the color. I haven't yet tried using beetroot but I know you can source the powder from Essential Ingredient in Prahran and also Chefs Hat in Melbourne.
Try out the recipe below and let me know what you think! I hope you love it as much as I do. I have also experimented with red velvet and white chocolate cookies, red velvet cake pops and red velvet cheese cake!
Red Velvet Cake
225g unsalted butter, softened
1¼ cups (275g) caster (superfine) sugar
1½ teaspoons vanilla extract
2 cups (300g) self raising (self-rising) flour, sifted
⅓ cup (35g) cocoa, sifted
¾ cup (180ml) buttermilk
¼ cup (60ml) red food colouring
250g fresh raspberries
Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. Add the flour, cocoa, buttermilk and food colouring and beat on low speed until just combined. Spoon into a lightly greased 20cm-round cake tin lined with non-stick baking paper and smooth the top with a palette knife. Bake for 1 hour 30 minutes – 1 hour 40 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning onto a wire rack to cool completely. Using a serrated knife, cut the cake in half horizontally and place the bottom layer on a serving dish. Spread 2 cups (500ml) of the cream cheese icing evenly over the base, top with the raspberries and the remaining layer of cake and top with the remaining icing to serve. Serves 10–12.
Cream Cheese Frosting
60g cream cheese, softened
1/2 teaspoon vanilla essence
Whip cream cheese and butter together for 5 minutes or until light and fluffy. Add vanilla essence and slowly add icing sugar.
Happy Baking xx