Red Velvet Cake
This cake is a North American treat, a humble Aussie attempt. The best thing is the gorgeous color. Double the recipe for 4 layers (or 1.5 for 3). Originally, the red was subtle, from a reaction between acidic vinegar and buttermilk. For best color, use an acidic batter and Organic Unsweetened Cocoa, not Dutch Pressed Cocoa. Use Cake Flour rather than plain flour. Traditionally iced with French Roux Frosting, but cream cheese is great.
This cake is a North American treat, a humble Aussie attempt. The best thing is the gorgeous color. Double the recipe for 4 layers (or 1.5 for 3). Originally, the red was subtle, from a reaction between acidic vinegar and buttermilk. For best color, use an acidic batter and Organic Unsweetened Cocoa, not Dutch Pressed Cocoa. Use Cake Flour rather than plain flour. Traditionally iced with French Roux Frosting, but cream cheese is great.
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup buttermilk
- 2 eggs room temperature
- pinch salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon white vinegar
- icing
- 2 1/2 cups cake flour sifted
- 2 tablespoons unsweetened cocoa
- 2 tablespoons red food coloring
- 125 grams unsalted butter
- 1 1/2 cups caster sugar
- 1 tea vanilla extract
- 450 grams cream cheese room temperature
- 125 grams unsalted butter room temperature
- 2 1/2 cups icing sugar
- Carbohydrate 116.38941307655 g
- Cholesterol 89.1280000007804 mg
- Fat 24.1006373421683 g
- Fiber 1.87646769413682 g
- Protein 9.51072662597622 g
- Saturated Fat 14.0722027963938 g
- Serving Size 1 1 Serving (218g)
- Sodium 4414.09407069931 mg
- Sugar 114.512945382413 g
- Trans Fat 2.59216393970852 g
- Calories 711 calories
Step-by-step
- Heat oven to 175 degrees Celsius (165 if fan forced).
- Grease and flour 2 x 20cm cake tins.
- Sift flour, baking powder, and salt into a medium bowl.
- Mix food coloring and cocoa in a small bowl to make a paste (or mix cocoa alone).
- Cream butter and sugar in a large bowl until light and fluffy.
- Beat in eggs one at a time, then add cocoa mixture and vanilla extract. Beat slowly at first.
- Add a third of the flour mix, beat well, add half the buttermilk, and beat again. Repeat with another third of flour, remaining buttermilk, and final third of flour; beat well after each addition.
- Mix vinegar and baking soda; it should fizz. Pour into batter and mix quickly with a spatula.
- Divide batter evenly between tins, bang on the bench to remove air bubbles, and bake.
- Bake for 25 minutes (insert a skewer; it should come out clean when cooked).
- Cool in tins for 10 minutes before removing and cooling completely on a wire rack.
- For icing: blend butter and cream cheese until smooth. Add remaining ingredients and blend until light and fluffy.
- Sandwich layers together with icing. Slice irregularities from the top for a flat surface; use removed bits for decoration.
- For a crumb-free icing finish, give the cake a light icing coat, refrigerate to set, then smooth on the remaining icing.
- Decorate with icing swirls and red velvet crumbs.
My Aussie Red Velvet Adventure: A Baker's Tale
As an Aussie housewife, I've always been captivated by the rich history and vibrant color of the classic American Red Velvet Cake. While I may not have the expertise of a seasoned American baker, my kitchen has become a testing ground for recreating this iconic treat. My recent attempt at this legendary cake proved to be quite the adventure, a delightful mix of successes and humorous mishaps. The initial challenge was sourcing the right ingredients. Finding true cake flour in my local supermarket proved more difficult than expected. After a successful search in a speciality store, I finally gathered everything, eager to tackle the recipe. The vibrant red color alone is enough to justify the effort, though I have to say my first attempt at four layers bore a striking resemblance to the Leaning Tower of Pisa – it provided quite a laugh.
The recipe itself was a journey. The precise measurements, the careful blending of wet and dry ingredients, the subtle chemical reaction between the vinegar and buttermilk that creates that signature red hue – each step was a small lesson in baking precision and patience. And the icing! Oh, the glorious cream cheese frosting, so smooth and decadent, perfectly complementing the slightly dense, almost mud cake-like texture of the Red Velvet. The final result was undeniably worth every bit of effort. Each slice, paired with a steaming cup of my favorite coffee, was a small moment of pure happiness.
I’ve always believed that baking is more than just following a recipe; it's a process of creativity, exploration, and the joy of sharing delicious treats with loved ones. This Red Velvet Cake adventure was a testament to that belief. From the initial excitement of finding all the necessary ingredients to the small setbacks along the way, each moment contributed to a unique and rewarding experience. It also taught me the importance of patience in baking, understanding that perfection is often found in the process itself, not just the end result. The slightly wonky four-layer cake might have looked a bit wobbly, but it tasted absolutely divine.
Beyond the technical aspects, this Red Velvet Cake holds a special place in my heart. It represents a connection to a different culture and culinary tradition, a bridge between my Aussie kitchen and the heart of American baking. It's a reminder that food can be a powerful force, uniting people across borders and bringing joy to our tables. I encourage everyone to embark on their own culinary adventures, to take risks, and to enjoy the whole process. Even if the cake ends up looking a little like the Leaning Tower of Pisa, the journey itself is filled with delicious memories.
My next challenge? A triple-layered Red Velvet Cake with a unique flavour twist – perhaps a hint of raspberry or a touch of caramel. The adventure continues!
