Red Velvet Cake
This is classic old-school Americana and it looks spectacular. This recipe is for a whole cake but at Alimentari we serve them cup cake-sized, still with the same cream cheese icing.
Serves: 8-16.
Ingredients 13
220 ml canola oil
225 g sugar
2 eggs
265 g plain flour
2 tsp cocoa
1 tsp bicarbonate of soda
150 ml buttermilk
2 tbsp red food colouring
1 tsp vanilla extract
1 tsp vinegar
Cream Cheese Icing
100 ml thickened cream
150 g white chocolate, good-quality, broken into pieces
500 g cream cheese, softened
1 tsp vanilla extract
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Method 13
Preheat the oven to 150°C. Grease and line the base and side of a 20 cm round cake tin with baking paper.
In the bowl of an electric mixer fitted with a paddle attachment, mix the , , and until well combined.
In a separate bowl, sift the , and together.
In another bowl, mix the , , , and together.
Add one third of the dry ingredients to the oil and egg mix. Carefully fold in, then add one third of the buttermilk mix. Repeat this two or more times until all the and mixtures are completely added to produce a smooth, glossy cake batter.
Pour into the lined tin and bake for 1 hour or until a skewer inserted into the middle comes out clean. (Cooking times may vary according to your oven.)
Turn out onto a wire rack to cool. Using a serrated knife, carefully slice across the top crust of the cake. Set aside to be used for crumbs later on.
To make the icing, bring the to the boil in a saucepan over medium heat. Remove from the heat and whisk in the , stirring until melted and smooth. Set aside to cool.
In a separate bowl, beat the until smooth. Gradually add the cooled cream mixture to the cream cheese, beating to combine. Add the and beat until smooth.
Using a serrated knife, carefully slice the cake into three layers.
To assemble the cake, carefully place the bottom layer of cake onto your chosen platter. Spread about one quarter of the icing onto the base, covering it right to the edges. Gently place the second layer on top and repeat.
Finish with the top layer and generously cover the entire cake with the remaining icing. Crumble the reserved cake crust to produce fine cake crumbs. Press into the side of the cake and lightly sprinkle over the top.
This cake is best eaten at room temperature.
