If you have ever eaten a PROPER red velvet cake, you will know exactly where the name comes from. The intense red colour and velvet smooth texture, combines so well with the rich cream cheese frosting to provide a melt in your mouth taste sensation. Very different to traditional vanilla or chocolate cakes, it is no wonder that this cake is so popular at the moment. “Nothing ventured, Nothing gained”. If you have not made this cake yet, now would be an excellent time to give it a try. This recipe makes one large, 3 layered cake or 24 cupcakes.
- 250 g butter or margarine, softened
- 2 cups sugar
- 4 extra large eggs
- 5 ml vanilla essence
- 100 ml cocoa powder
- 60 ml red food colouring
- 4 cups (560 g) cake wheat flour
- 2 ml salt
- 500 ml buttermilk
- 10 ml bicarbonate of soda
- 30 ml white vinegar
Cream cheese Frosting
- 100 ml butter or margarine, softened
- 4 cups (500 g) icing sugar, sifted
- 250 g cream cheese
- 5 ml vanilla essence
- Cream butter,sugar & essence together. Add eggs, one at a time, beating well after each addition until light and creamy.
- Mix the cocoa powder and colouring to make a smooth paste. Add the paste to egg mixture and beat well.
- Sift flour and salt into the mixture, alternately with the buttermilk.
- Dissolve the bicarbonate of soda in vinegar and add to the cake mixture. Mix well.
- Spoon mixture into 3 round cake pans and bake in a preheated oven at 180°C for 15 – 20 minutes. Prick with toothpick to check for readiness. Leave in pans for a few minutes before turning out onto a wire rack to cool completely. Alternatively, pour into cupcake casing 2/3 full and bake for 10 – 15 minutes. Prick with toothpick to check for readiness.
- Frosting: Cream butter, essence & cream cheese together. Add and icing sugar 1 cup at a time, beating to obtain a smooth consistency.
Decorating with roseswirls:
- Place 1st layer onto your cake plate, top with a generous layer of cream cheese frosting and place 2nd cake layer on top. Repeat until 3 layers have been added.
- Cover your cake with a thin coating of cream cheese frosting called your crumb coat.
- Using a small round cookie cutter, I then mark out circles on top and on the sides of the cake as illustrated above.
- Now I place my frosting into an icing bag, and start decorating with rose swirls starting from the centre of the cake, working outwards. Once the top is completed I do the sides of the cake. You can find the rose swirl piping tutorial on the perfect buttercream frosting post.
- Decorate with edible dust, sprinkles and glitter.