After the last cake which looked good but was a bit dry, I have adjusted the recipe to make a cake that slices well & actually tastes pretty good. I’m unsure what an authentic red velvet cake is supposed to taste like. I wasn’t after a bright red colour, something more natural, like beetroot.
This is a combiation of Magnolias & Chockylit’s red velvet cake, with some alterations by me!!
Let me know what you think. It has alot of red food colouring for my liking….will have to work on that!
200 g butter, soft
460g caster sugar (fine sugar)
4 55g eggs at room temp (In Aust they are sold as 700g cartons)
45 ml red liquid food colouring (I used Queen brand liquid colouring not a paste)
400 ml luke warm butter milk (heat in microwave)
500g plain flour (I didnt use cake flour)
25g cocoa powder (I used 22% cocoa solids)
1 & a 1/2 tsp baking powder
1 & a 1/2 tsp bicarbonate of soda
1 1/2 tsp salt
1 1/2 tsp vinegar (you can use white vinegar, verjus or apple cider vinegar)
2 tsp vanilla extract
Pre heat oven to 160 degrees fan
Line base & sides of 2 x 7.5cm (3″) high 22.5 (9″) cm round cake tin with heavy duty greese proof paper. I used one layer of paper.
Mix red food colour, vinegar,& luke warm butter milk.
Cream the butter first for approx 1 min
Slowly add the sugar, cream for approx 5 min. Add vanilla essence.
Add eggs one at a time, scraping down bowl after each addition.