Red Velvet Rocks

I had a couple of problems making red velvet cakes over the past couple of years. Every time I made it, the cake ended up too dry. Then I came across a recipe that seemed simpler than a lot of the other recipes – not as many ingredients or elements.

I made this cake a couple of weeks ago for my friends wedding – along with a chocolate biscuit cake which was a special request from the groom, and a fruit cake. I also made one last weekend for my cousin Gracies 4th birthday.  I must confess that her cake was more of a pink velvet though! But I think it suited her.

This cake is very simple to make and you will need to preheat your oven to 160c and grease and flour 2 8inch cake tins.

You will need:

2.5 cups plain flour, 2 cups soft light brown sugar, 1tbsp cocoa, 1tsp salt, 1tsp baking soda, 2 eggs, 1.5cups sunflower oil, 1 cup buttermilk, 1tbsp vinegar, 1tsp vanilla, 2oz red food colouring

Lightly stir the eggs in a bowl with a wire whisk. Add the remaining liquid ingredients and stir together with the whisk until blended together and set to one side.

In a mixer, place all the dry ingredients into the bowl and stir until completely combined. The add all the wet ingredients and turn the mixer onto a low speed until the batter comes together. Gradually turn speed up to med-high and mix for a couple of minutes, stopping once or twice to scrape down the sides of the bowl and the bottom.

Pour the batter into the pans and drop on the counter a couple of times to get rid of all the air bubbles. Place in the oven and bake for about 30 minutes, or until a toothpick comes out clean.

Allow to cool for 10 minutes before turning out onto wire racks. Allow to cool completely before icing.

Now the only way to ice a red velvet is with a crisp white American frosting and this is super simple to make*.

Place 2 egg whites in a spotlessly clean bowl with a couple of drops of lemon juice. Whisk the egg whites until frothy, about 2 mins on a med high speed. Gradually add 500g icing sugar, a tablespoon at a time. Remember when you add the sugar to keep the mixer on a low speed until incorporated or it will be all over the kitchen – we have all been there!

Add the sugar until the mix is frothy and forms still peaks in the mixing bowl.

Spread over the top of one cake and sandwich the second cake on top. Use the remaining icing to frost the top of the cake. Don’t worry about making it look nice and perfect. Mess it up a little with lots of peaks.

Allow to sit for about 30 mins before serving.

Most importantly ENJOY!!! This cake is not just for a birthday or wedding. It is for any celebration – whether good news, a good week at work or even just the visit of a good friend.

Enjoy,

Orls xxx

*Note that the icing contains uncooked egg whites. People who have a known sensitivity should steer clear. An alternative icing is 400g soft butter beaten until softened with 300g of icing sugar sifted into it. It will not be as white as the other but will be just as nice.