This is my son’s favourite cake and is quickly becoming one of my favourites. I used to think that red velvet cake was a chocolate cake with red food colouring, but that isn’t the case at all. It is called velvet because of the soft velvety sponge, made soft by the oil and buttermilk in the recipe.
I used fresh cream to sandwich these layers together, but you can use buttercream. This recipe is taken from my book, Caroline Bakes Cakes. Ingredients:
115g butter
330g white sugar
2 eggs
400g plain flour
1 teaspoon bicarbonate soda
1 teaspoon salt
10g cocoa powder
250ml buttermilk
250ml vegetable oil
1 teaspoon white wine vinegar
2 teaspoon vanilla extract
1 tube red food colouring
This is one of the few recipes where I would suggest using butter rather than margarine, but make sure that it is nice and soft.
Pre-heat the oven to 180 degrees, 160 degrees fan, gas mark 4.
Mix the butter and sugar together until well blended. Add the eggs and whisk again. Then add all the wet ingredient, followed by the dry ingredients and whisk well until all the flour is properly incorporated into the mix.
Divide between two 20cm cake tins, which have been lined with baking paper, and cook for 40 minutes.
Allow the cakes to cool for a few minutes in the tin and then on a wire rack. Whisk 500ml of double cream for decorating and add slices of strawberries.
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