Red Velvet Cake is a moist and, well, velvety cake topped with lashes of cream cheese icing. Like anything good and delicious in the culinary world, there’s a little confusion behind it’s origin with both The Adams Extract Company and the Waldorf Astoria claiming to be the cake-ventors. We’re just happy it came about!
This recipe makes one 6 inch or 15cm cake which will serve between 8 and 10 people for a delicious morning tea, follow our step by step instructions below to make your own Red Velvet Cake!
1/2 cup caster sugar
1 tbsp vanilla bean paste
2 tbsp cocoa powder
1 cup plain flour
1/2 tsp bi-carb soda
60g butter, room temperature
1 egg, room temperature
1/2 cup buttermilk
2 tbsp liquid red food colouring
1 1/2 tsp white vinegar
150g icing sugar (use icing mixture rather than pure icing sugar)
20g butter, room temperature
125g cream cheese (you’ll need full fat cream cheese for a fluffy icing that doesn’t run)
To bake your cake, pre-heat your oven to 170 degrees celsius, and grease and line a 20cm cake tin with baking paper.
Cream together the butter and sugar until light and fluffy, add the egg and beat until everything is incorporated.
In a separate bowl, mix together vanilla bean paste, 1 tablespoon of water, red food colouring and cocoa powder to make a smooth and thick paste. Mix into the butter mixture being sure to scrape the sides until evenly combined and coloured.
Add a third of the flour and mix well, then add a third of the buttermilk and mix well, repeat until all of the buttermilk and flour is incorporated.
Mix together the vinegar and bi-card soda, quickly add to the batter and mix until just combined. Pour into your pre-prepared tin and bake for 20-25 minutes until the top springs back when lightly pressed, and a skewer inserted into the centre of the cake comes out clean.
To decorate, make your cream cheese icing. Beat the icing sugar and butter together until it forms butter crumbs. Add the cream cheese a little at a time until incorporated. Continue to beat until the icing is light, fluffy, and holds it’s shape.
Fill a piping bag fitted with an open star tip with the icing and pipe rosettes on the top of your cake. Enjoy!
Remember that cakes iced with cream cheese need to be kept in the fridge. Refrigeration will dry out your cake, so if you can, ice your cake right before you’re ready to serve.