I searched high and low for this Red Velvet Cake recipe and believe me, it comes through with the goods. It is childishly simple yet perfect in taste and texture.
This Red Velvet cake is a simple stir together one. I was in the middle of experimenting how I could simplify making a Red Velvet Cake for this last minute Christmas Cake when I came across this one from Monique at Divas Can Cook. It was just pointless attempting to write my own because this one is perfect in every way. You don’t have to beat any butter and sugar to get the absolute best Red Velvet Cake. It’s moist and fluffy and makes the ideal layer cake.
I absolutely love Christmas Cake but I never seem to get one made in time. How about you?.
My nieces and nephews aren’t fond of fruit cake either so this is the perfect Christmas cake for us / me. I can make it the day before (Christmas, Birthday or just cake day)
So even though you may feel this recipe is a bit early for Christmas believe me it is not. I suggest you print it out and keep it. This is the recipe for you if:
- You don’t like fruit cake
- You want a show stopping centre-piece
- You have run out of time and it is Christmas Eve
- You love Red Velvet Cake and need any excuse at all to eat it
- Have a big family that likes cake
- You are not sure you want to tackle a difficult recipe and just want to stir something together
Here it is then. Red Velvet Cake. If it is not Christmas and you are reading this, of course it is not limited to Christmas. Decorate your cake in a similar way and serve it. Use a few of the Red Velvet crumbs, they always look great. When decorating cakes remember less is more. Just a few decorations will do the trick. I don’t often use flowers because I like everything on the cake to be deliciously edible but if you love the look of flowers on top, just make sure they are not poisonous ones. Wrap the base of the picked end with a little foil if they are large. This ensures no weeping into the frosting.
- 300 gm plain flour (2 cups)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 Tablespoons unsweetened, cocoa powder ( dark as possible)
- 400 gm caster sugar (2 cups sugar)
- 200 ml vegetable oil (3/4 cup)
- 2 large eggs
- 250 ml / 8 oz /1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon red food colouring, (Gel is best. Queen tubes are best if you can get them) liquid colour is not very strong and adds too much extra liquid
- 125 ml coffee, strong brewed (½ cup) (Can be caffeine free)
- 1 teaspoon white or apple cider vinegar
- 250 gm room temperature unsalted butter (8. oz / 2 sticks)
- 250 gm room temperature cream cheese. (8 oz)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 240 gm icing sugar, sifted (2 cups )
- 1 tablespoon lemon (1/2 lemon)
- Pre heat the oven to 170 C/ 325 F. Line and grease 2 x 23 cm / 10 inch springform tins.
- Spray and paper line 2 x 23 cm / 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. making sure there are no lumps. Set aside.
- In another larger bowl, combine the sugar and vegetable oil then add the coffee, vinegar, vanilla and food colouring. Add the eggs to the buttermilk and mix with a fork to break the yolks before mixing all together.
- Pour the dry ingredients into the red wet ingredients mixture and whisk together well. It's a lovely glossy mixture that is reasonably runny.
- Pour the mixture evenly into each tin.
- Bake in the middle rack for 30-40 minutes or until a toothpick inserted in centre comes out pretty clean.
- Cool on a cooling rack. To remove run a knife gently around the outside of the tin and release.
- Cool completely. These are best refrigerated till cold or overnight. You can make to here and freeze till needed.
- Put the soft butter into a bowl and beat till light creamy and fluffy ( about 5 minutes)
- Add the cream cheese and beat again for another 5 minutes.
- Add the salt and vanilla and mix through.
- Add the icing sugar ¼ cup at a time beating in well after each addition. Add a little lemon juice here to bring out the flavour.
- When the last cup is incorporated the buttercream is ready to use.