The Sunday Mail
Make yourself a delicious Red Velvet cake to serve at home
UNDENIABLY one of the most popular cakes of our time is a red velvet cake — a chocolate cake with a beautiful red colour that makes it delicious to even look at.
Warm up to your favourite hot beverage on this recipe.
Cream Cheese Frosting
Ingredients
One cup of cream cheese, softened;
A quarter cup of milk;
100g butter, softened;
Two teaspoons vanilla extract;
Four cups powdered sugar;
Instructions
1. Add softened cream cheese into large bowl and pour in milk, butter and vanilla extract and mix until well combined.
2. Pour in half of the powdered sugar and mix to a smooth mixture and then add the other half until well smooth and fluffy.
NOTE: If frosting is too thick add a little bit of milk to make it softer.
Cake
Ingredients
Two cups cake flour;
One teaspoon of baking soda;
One teaspoon of baking powder;
One teaspoon of Salt;
Two tablespoons unsweetened cocoa powder;
Two cups sugar;
One cup vegetable oil;
Two eggs;
One cup lacto or hodzeko milk;
Two teaspoons of vanilla essence;
Four tablespoons Red food colouring;
Half-cup prepared plain hot black coffee.
Cooking instructions
1. Preheat oven to 180 degrees Celsius and generously grease and flour two round, 9 inch cake pans with margarine and flour.
2. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cocoa powder and salt and set aside.
3. In a separate large bowl, combine the sugar and vegetable oil. Mix in the eggs, buttermilk, vanilla and red food colouring until combined and stir in the coffee.
4. Add the dry ingredients a little at time into the wet ingredients. Avoid putting too much as it might cause a lumpy cake mix.
5. After all the ingredients are mixed, pour the batter evenly into each of the two cake pans.
6. Bake in the middle rack for 30-40 minutes, until a toothpick inserted in centre comes out clean.
7. Let pans cool on a cooling rack until the pans are warm to the touch. After cooling gently remove from cake pans and frost with cream cheese frosting after they have cooled.
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