Red Velvet Cake

I’ve tried making red velvet cake (or variations – cupcakes) on a couple of occasions in the past. Something always went wrong – I didn’t add enough food colouring on one occasion, over beat the egg whites for the Swiss buttercream so it turned to marshmallow on another occasion. But never mind, one lives and learn and you always learn something for the better through these little mistakes.

This time however, the process was relatively simple and the cake was made and baked within about 40 minutes. Couldn’t have been easier. The recipe I used was as follows:

Ingredients:

  • 2 1/2 cups flour
  • 1 1/2 cups caster sugar
  • 1 tsp baking soda
  • 1 tsp fine salt
  • 1 tsp cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 2 tbsp red food coloring
  • 1 tsp white vinegar
  • 1 tsp vanilla extract

Preheat the oven to 350 degrees F. Lightly butter and flour 2 9 inch cake pans.

In a large bowl, sift together the dry ingredients (flour, sugar, baking soda, salt, and cocoa powder). In another large bowl, whisk together the wet ingredients: oil, buttermilk, eggs, food coloring, vinegar and vanilla.

Using a mixer, pour the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven and bake for 30 minutes or until a toothpick comes out clean. Remove the cakes from the oven and run a knife around the edge of the cake to loosen them from the sides of the pans. Allow the cakes to completely cool in the cake pans.

Red Velvet Cake

Swiss Buttercream Frosting:

This is where I hit a little bit of trouble, but with a little bit of googling, I managed to get myself out of a curdling situation.

  • 1 cup egg whites
  • 1 1/2 cups sugar
  • 2 cups butter, softened

Directions

Beat the sugar and egg whites together on a bain marie until the temperature reaches 120F, on a sugar thermometer, and the sugar is fully dissolved. Transfer to the bowl of a mixer and beat until there are soft peaks. Then begin to add the butter slowly, until fully incorporated and fluffy. I let the mixture beat a little too long once the butter had been added and the mixture started to curdle and separate. It looked almost like a sloppy scrambled egg at this stage. Unfortunately, I didn’t get a picture of this mess in my panic at the time, but if this happens to you, you will know what I mean.

Luckily enough, I came across someone who had this same problem on google. She advised to take 1/4 of the mixture and heat it in the microwave for 10 – 15 seconds. Remove it from the microwave and add it to the mixture once again and beat. Magically, the mixture started to come together once again into a fluffy creamy buttercream.

Once all this is done, simply frost your cake. I topped with a little bit of cocoa powder and serve.

 

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