How to make a classic Red Velvet Cake!

Hi Guys,


We are back with our Cakes Around the World series and this month we are in spangled striped deliciousness of the USA, with an all time classic...The Red Velvet Cake.


Traditionally a red velvet cake is layered with an Ermine Frosting (and this is the recipe I share below). This old fashioned milk buttercream is made with a cooked milk roux beaten into butter and sugar and flavoured with vanilla. However this has been since replaced by the more popular and easier to make, cream cheese frosting. Whilst the tang of the cream cheese serves as a nice juxtaposition (and by all means feel free to swap it in here), I quite like the old fashioned pairing which allows for the subtle flavour of the red velvet cake to come through.


RECIPE: RED VELVET



Makes one 3 layer 6 inch cake (or one 2 layer 9 inch cake)


FOR THE CAKE
Plain cake flour 275g
Cocoa Powder 2tbsps
Salt 1 tsp
Baking Soda 1 tsp


Buttermilk 250ml
Vanilla Extract 1 tsp
Apple Cider Vinegar 1 tsp


Unsalted Butter 225g
Golden Caster Sugar 340g
Eggs 2
Red Food Dye A few drops


FOR THE ERMINE FROSTING
Whole Milk 250ml
Plain FLour 2 tbsps
Unsalted Butter Soft 250g
White Caster Sugar 250g
Vanilla Extract 2 tsps
Pinch of salt


KIT NEEDED
Electric Whisk or Cake Mixer
Greaseproof paper
3 x 6 inch cake pans


INSTRUCTIONS
Preheat the oven to 160C/ 325F.


Use a cake mixer with a paddle attachment if you have one, otherwise a handheld electric mixer is fine.


Cream the butter and sugar together until light. ( About 5 minutes)
Add the eggs one at a time until well beaten. Add in the red food colour


In a bowl measure out the dry ingredients and whisk to combine.


In a jug mix together the wet ingredients until combined.


Now alternatively add the dry and wet ingredients about a quarter at a time into the creamed red butter mixture.


Pour the batter into the prepared tins and bake for approximately 25 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely. Trim the tops of hte cakes if required and reserve these crumbs for decorating the cake (optional).


For the frosting place the flour into a small saucepan and add a few tablespoons of your measured milk and beat to form a thick paste. Slowly add the rest of the milk whisking all the time so the roux is smooth and lump free. Place on a medium heat on the stove and cook for about 30 - 60 seconds whisking all the time. As you stir and heat the mixture will thicken, Allow to cool, covering the top with cling film to prevent a skin from forming.


Beat the soft butter, sugar, pinch of salt together until well creamed (about 5 minutes in a cake mixer). Then add the vanilla and slowly pour in the thicken milk mixture. Beat for another 5 - 6 minutes until the mixture is light and spreadable.


This amount is enough to fill and top a three layer cake. If you want to cover the sides and have enough for piped decorations I recommend doubling the quantities.


Fill the cooled cake with the ermine frosting, sprinkle any reserved red velvet crumbs on top and serve at room temperature.


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