Sunday, 22 September 2013

Red Velvet Cake- Annie Bell

Good afternoon everyone, 
Red velvet cake really requires little introduction, it’s moist, decadent, perfect for any occasion, and bloody delicious! 
To make this mouthwatering cake you will need: 

120g unsalted butter

300g golden caster sugar

2 large eggs

300g plain flour sifted

230g buttermilk

1-teaspoon fine sea salt

1 teaspoon vanilla extract

20g cocoa powder, sifted

½ teaspoon red food colour paste

1 tablespoon white wine vinegar

1 teaspoon bicarbonate of soda
180g unsalted butter, softened

150g icing sugar sifted

450g full-fat cream cheese

1 teaspoon vanilla extract
2–3 x 20cm non-stick cake tins with removable bases, 5cm deep

Baking paper

Mixer/ handheld electric mixer
Wire rack

Preheat the oven to 170°C fan oven/190°C electric oven. Butter two 20cm non-stick cake tins and line the bases with baking paper.
To make the cake, cream the butter and sugar together for 3–4 minutes until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl between each addition. Add the flour in three batches, alternating it with the buttermilk so you start and end with the flour. Finally mix in the salt, vanilla and cocoa.
Slowly add your food colouring a little at a time until you have a rich blood like red. Mix the vinegar and bicarbonate of soda together in a small bowl, they will fizz, and add to the batter quickly, this will act as your rising agent. Divide your mixture evenly weighing it out to ensure a perfect bake. Bake for 20–25 minutes or until shrinking from the sides and firm when pressed in the center. Leave to cool in the tins for 10 minutes, then turn the cakes out onto a wire rack, remove the paper and leave to cool.
To make the frosting, beat the butter and icing sugar for 5 minutes until light and fluffy. Add the cream cheese and blend again. Finally add your vanilla and give the mix one final blitz.
Use about one-third of the buttercream to sandwich the layers and the rest to frost your cake.


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