You can not be a foodie and not love cake! I absolutely looooove cake. Growing up I was blessed to have a mother who was (and still is might I add) a beast in the kitchen. She made the best cakes and sadly for everyone else they have since been judged based on what I’d call “The Mummy Standard” If it wasn’t as moist and flavourful as mum’s it was just not good enough. Lol. However, there is someone who tries to come close to mummy; Oh boy I wont hear the end of this but anyway give credit where it is due right? So here goes, my little sister, fondly known as Bizo, her cakes are GOOD! OMG. You’re welcome! Lol.
Anyway, where was I ….oh yeah cakes!!! One of my absolute faves is Red Velvet cake, sadly not everyone gets it right and then you have loads of people saying they don’t like it.This is not because Red Velvet isn’t a nice cake but more often than not because they had one, two, three bad experiences. It is because of this that I was cautious the very the first time I actually made Red Velvet cupcakes.
In my opinion the perfect Red Velvet should be moist and soft with a tender crumb, not too sweet with a slight hint of the cocoa so that it is not over powering. Thankfully that is what I achieved with this beauty and I’m super proud.
There are a lot of different recipes out there. Some call for oil, others butter and others vegetable shortening. Even though people have different variations, all recipes have the all authentic common denominators which are, cocoa, buttermilk, baking soda, vinegar and of course it isn’t a Red Velvet without RED food colouring.
For my Red Velvet I used a mixture of butter and oil in my cake. The butter for that extra flavour and since I wanted that extra moistness I used vegetable oil. I’ll be the first to confess that I’m terrible with measurements (my eye and gut have been good to me over the years 😉 but since I want y’all to try it out I took measurements this time.
Things you will need:
- 1/4 cup red food colouring
- 2 tbsp unsweetened cocoa powder
- 1 1/2 tsp vanilla extract
- 1/4 cup vegetable oil and 1 cup butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp salt
- 2 1/2 cups self-raising flour
- 1 cup buttermilk
- 1 tsp distilled white vinegar
- 1 tsp baking soda
- 1 cup cream cheese, softened (8 ounces/225 grams)
- 1/2 cup unsalted butter (at room temp)
- 4 cups sifted confectioners’ sugar
- 1 tsp vanilla extract
Annndddd don’t forget your already whipped cream i used a cup or so 🙂 which I also whipped by hand.
So first things first, I creamed my butter and sugar until it was light and fluffy, just like my mama taught me, mind you this was by hand, tiring much. Then I proceeded to beat in my eggs one at a time until it was thoroughly mixed. In a cup, I mixed my vinegar, oil and food colouring which I then poured into my egg, butter and sugar mix. Mix that up to bind the ingredients together well. Some recipes actually state to mix the vinegar and baking soda and while it is bubbling quickly mix that into the cake batter and straight into the oven quickly. Any delays would result in a cake that doesn’t really rise, or so they say.
I found it easier to do THIS!Then i added my vanilla extract. I sifted my self-raising flour, baking soda and cocoa powder and salt. I added this to my red mix in two parts alternating with the buttermilk until everything was nicely incorporated. I prefer to fold in my flour to avoid over mixing because then you end up with a “skhon” Lol (a cake that has an identity crisis, doesn’t know whether it wants to be a scone or a cake. And no people, cupcakes are not also known as scones, but that’s a story for another day)
NOTE : Preheat your oven to 180 degrees c / 350f
Unfortunately I have a small oven and one baking tin Lol so I used this and filled ¾ of it.
I baked it until the sides started to pull away from the tin.to check if it was done I inserted a wooden skewer in the centre of the cake. If it comes out clean it is done, if not bake a little longer. From experience I’ve come to learn times vary. Different ovens, different times. I let the cake cool in the tin for ten minutes then turned it over on to a wire rack and let it cool completely.
Now for the frosting! Pretty simple cream your cream cheese and unsalted butter then beat in your confectioners sugar; which is just a fancy term for icing sugar. Beat until light and fluffy. However, as always I am ever “tweaking”, I really don’t like your standard cream cheese frosting sooooo I always fold in some whipped cream just to make it a little light and fluffy.The whipped cream should be unsweetened because your frosting already has icing sugar which is rather sweet.
Time to frost! Yasssss.
Disclaimer: My cake decorating skills are nonexistent. So just deal with it. I like it rustic…hahaha.
Back to frosting… okay, so your cake is cooled. I didn’t have a serrated knife to slice my cake so again I used another neat trick my mum taught me “cotton” (thread Lol). It’s quite simple actually, just place the thread round the cake, make sure to place it properly then kriss cross the ends and pull and voila! You should end up with this!
And there you have it guys my very moist rustic Red Velvet cake
Please feel free to try the recipe and post it on IG, don’t forget to hashtag #kateinyourkitchen so I can see and repost. Share your tweaks too. 😉 P.s. if it don’t come out right thats on you not me!lol!mine came out perfectly fine!!looool
See I told you, piece o’ cake.Happy baking!