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
- 1/2 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 buttermilk 8 oz / 1 cup
- 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
- 1/4 teaspoon salt
- 240 gm icing sugar sifted (2 cups)
- 1 tablespoon lemon 1/2 lemon