Usually I choose to make the easier cakes, without frosting or millions of grams of icing sugar. Just easy breezy cakes with as little ingredients as possible. And then I found out that a Red Velvet Cake isn’t that hard to make. Challenge accepted!
Red Velvet Cake
Cake - 2 layers
- 150 gr butter room temperature
- 300 gr sugar
- 300 gr flour
- 2 tbsp cacao powder
- 1 tbsp baking powder
- 0,5 tbsp salt
- 2 eggs
- 240 ml buttermilk
- 2 tbsp red food coloring
- 1,5 tbsp vinegar
- 1,5 tbsp baking soda
- 500 gr icing sugar
- 100 gr butter room temperature
- 250 gr cream cheese
Cake - 2 layers
In bowl one: mix the sugar with the butter. Add the eggs and vanilla and mix it up again.
In bowl two: sieve the flour, cacao powder, baking powder and the salt.
In a small bowl: add the buttermilk and the red food colouring together. In case it isn’t red enough, just add some more drops of colour.
Now you are going to make the real batter. Make sure all three the bowls are within arms reach.
Start with bowl one, add 1/3rd of the flour mixture and mix it together. Add 1/3rd of the red buttermilk and mix it again.
Repeat this in thirds until everything is mixed evenly in your basis bowl.
In a small separate bowl, add the vinegar and baking soda. As soon as it starts to foam, add it through the batter.
To bake both the layers, I’ve used two baking tins from 24 cm. In case you only have one, just first bake the first half of the batter and after it has completely dried, bake the second half.
Grease your baking tin(s) with butter and cover the bottom with parchment paper. Take half of your batter and bake it in 25 minuten on 180°C.
Have both your layers cooled off completely? Then you can start making the frosting.
Sieve the icing sugar in a big bowl, add the butter and cream cheese and voila! It’s done.
Smear the top of the first layer thickly with the frosting. Place the second layer on top and cover it with icing on the top and the sides.