Red velvet cake is traditionally a red, crimson, or scarlet-coloured layer cake, layered with Cream Cheese frosting. Traditional recipes do not use food colouring, with the red colour possibly due to non-Dutched, anthocyanin-rich cocoa, and possibly due to the usage of brown sugar, formerly called red sugar. Common ingredients include buttermilk, butter, cocoa, vinegar, and flour. Beet juice may be used as an alternative for food colouring.
Red velvet cake
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INGREDIENTS:
Orange Cream cheese frosting:
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METHOD:
- Preheat the oven to 180°C (350°F). Grease and line the bases of two 22cm (9 inch) round cake pans with baking paper.
- Use an electric mixer to beat the butter, sugar, and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
- Add the flour, cocoa powder, and buttermilk, in batches, until well combined.
- Add the vinegar, bicarbonate of soda and food colouring and stir to combine.
- Spoon the mixture evenly among the prepared pans. Use the back of a spoon to smooth the surface. Bake in a preheated oven for 25-30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Remove from oven. Set aside for 5 minutes before turning onto a wire rack to cool completely.
- To make the Orange cream cheese frosting: Use an electric mixer to beat the cream cheese and butter until creamy. Add the icing sugar, orange rind and orange juice and beat until well combined.
- Place one of the cakes on a serving platter. Spread half the cream cheese mixture over the top. Sprinkle with one-quarter of the raspberries, blueberries, and strawberries. Sandwich with remaining cake. Spread with remaining cream cheese mixture. Decorate with remaining raspberries, blueberries, and strawberries. Cut into wedges to serve.
