Summary: I’ve finally played around with a Red Velvet cake as several of you have asked for one. It’s a little different to other cakes as it has bicarb, vinegar and buttermilk as it’s leavening agents. I’ve broken with tradition and used butter instead of shortening or oil. I’ve used half the food dye in most recipes this size, I just couldn’t bear to use more but double it if you want a stronger colour.
Ingredients
- 125g SALTED butter, softened
- 1½ cups castor sugar
- 2 eggs
- 1 tsp vanilla
- 1 tblsp liquid red food coloring
- 2 tblsp cocoa
- 2¼ cups plain flour
- 1 cup buttermilk
- 1 tsp white vinegar
- 1 tsp bicarb soda
Instructions
- Pre heat oven to 180C and prepare your cupcake liners.
- Cream the butter and sugar in the mixer or with electric beaters, until pale and fluffy. Fold in the vanilla and the eggs, one at a time.
- Add the food colouring and cocoa to a small bowl and smoosh into a paste with the back of a teaspoon. Add this to the butter, sugar, egg mix and fold until the mix is an even colour.
- Add flour alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
- Place bicarb soda in a small dish, stir in vinegar and add to batter with machine running and allow to beat for 10 seconds.
- Divide batter among patty pans, place in oven and bake until a cake tester comes out clean, 15 to 20 minutes.
- I iced mine with the traditional Butter Roux Icing but if you prefer you can go with a Cream Cheese Icing.
- Makes 24 cupcakes or 2 round cakes for layering.
Quick notes
Red food colour will stain your skin and nails, as well as clothes and benches so be careful. And don’t wear white!
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