Learn how to make this beautiful and easy Red Velvet Cake with Adam Cremona. What a perfect quick dessert or even a great gift !
Red Velvet Cake
Recipe writer – Adam Cremona
This super moist, crimson coloured cake’s origin is buried deep within American baking history. Nobody really knows exactly where it came from, but what we can be certain of is that all good recipes share the same key ingredients — cocoa, buttermilk, bicarbonate of soda, vinegar and colouring (either in the form of food colour or beetroot juice). The combination of soda with the acidity of the buttermilk and vinegar enhances the red anthocyanin found naturally in the cocoa, giving the cake it’s eye catching colour. Traditionally Red Velvet cake is served layered with cream cheese frosting and has a very light and fluffy crumb consistency.
125g (4 ounces) unsalted butter, softened
1½ cups (330g) caster (superfine) sugar
2 eggs, at room temperature
1⅓ (200g) cups plain (all purpose) flour
¼ cup (25g) dutch cocoa powder
1 cup (250ml) buttermilk
¼ cup (60ml) extra virgin olive oil
2 tablespoons red food colouring
1 teaspoon bicarbonate of soda (baking soda)
1 teaspoon apple cider vinegar
1 Preheat oven to 160°C/325°F. Grease and line a 22cm (9 inch) round cake pan.
2 Beat butter and sugar together in electric mixer until light and fluffy. Add eggs, one at a time; beating until just combined.
3 Stir in flour and cocoa until just combined. Then add combined buttermilk, oil and colouring; mixing until mixture is smooth. Combine bicarbonate of soda and vinegar in a small cup and stir until mixture fizzes up. Fold vinegar mixture through the cake batter until just combined.
4 Pour batter into prepared pan and bake for 50 minutes to 1 hour or until a skewer inserted into centre of cake comes out clean. Cool in pan for 10 minutes before transferring to wire rack to cool completely.
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