There are a lot of recipes for Red Velvet chocolate cake and possibly similar to mine although i do believe i have adapted it for my family’s tastes. This would be a perfect cake for Valentines day but you might want to halve the recipe. I made this a three tier cake which would serve about 12 to 14 people. I know when i cook this a small cake just wont surfice the many hungry mouth’s
- 1 1-oz. bottle red food color
- 3 rounded tbsp cocoa
- 100g softened butter
- 40 ml grape seed oil or vegetable oil
- 3 beaten eggs
- 360g sugar
- 1 tbsp strong coffee powder/granules
- 350ml buttermilk
- 420g cake flour
- 1 teaspoon salt
- 3 tsp white vinegar
- 2 tsp vanilla
- 1/2 tsp baking powder
- 1 tsp bicarbonate soda
- Grease 3 8″ sandwich tins for three layers or 2x 9″ or 10″ for 2 layers,
- preheat your oven to 350f/180c,160 fan assisted
- In a bowl, mix red food coloring, coffee, vanilla and cocoa until the all are completely dissolved, set to one side.
- Sift flour ,baking powder and salt and set to one side.
- Cream the butter and sugar until light and creamy, add the beaten eggs , then the cocoa coloring mix. Beat well then add the buttermilk and continue to beat for another 2 minutes.
- In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds no longer. Divide the mixture evenly between your cake tins.
- Bake at 350 degrees for 25 to30 to minutes or until the cake springs back when touched lightly .
- Cool slightly, then remove from pans to cool on a cake racks.. Evenly divide batter between the prepared pans.
You can use any cream,butter cream or cream cheese frosting that you prefer but this is the one i use.
Cream Cheese frosting
- 1 Kg soft cream cheese, the better quality you can buy, the better it will taste
- pinch of salt
- 140g melted butter
- 2 tsp vanilla extract
- 400g confectioners sugar
- Start off with an electric mixer if you have one it makes it that bit easier. Blend together cream cheese,salt, butter,half the sugar, vanilla and beat till smooth.
- Start adding the rest of the sugar and mixing by hand until its all incorporated and looks fluffy.
- Use 1/4 of the frosting to sandwich the three cakes. Use 1/2 of the remaining to coat the top and sides of the cake and put it on a cold place to allow the frosting to set. If you attempt the coating in one go you will find red crumbs mingling with the frosting. When ready, maybe 1 hour later coat the top and sides again using up all the frosting.
- Leave the cake for at least 4 hours to settle before serving.