The recipe of the week is in recognition of Canada’s Emancipation Day, August 1, a day that reminds us of where we were, where we have come and where we should never have been.
This cake is very moist and not very sweet, with a hint of chocolate. The sweet tanginess of the cream cheese frosting gives this dessert a perfect balance of flavours.
The secret to any moist cake recipe is the use of vegetable oil in place of butter. The ratio is not 1:1, so always review a recipe first.
Tip 1: To avoid lumps, ensure that the cream cheese and butter are at room temperature before preparing the frosting.
Tip 2: No buttermilk, no worries. Just add 1 tablespoon of vinegar for every cup of milk required and let sit while you organize other ingredients.
Red Velvet Cake Recipe
PREPARATION TIME 1 hr and 20 min YIELDS 8 to 10
Equipment
3 - 9 inch cake pans, spatula, cake tester, standup or hand mixer, medium-sized mixing bowl, measuring cup, frosting knife
Ingredients
Cake
3 cups flour
3 cups sugar
3 Tbsp cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 cup vegetable oil
1 1/2 cup buttermilk
3/4 cup of hot coffee
1 1/2 tsp vinegar
3 eggs
3 tsp vanilla
1 to 2 oz red food colouring (based on preferred, coloured intensity)
½ cup fruit (of your choice, for finishing)
5 mint leaves (optional for finishing)
Cream Cheese Frosting
6 - 8 oz blocks of cream cheese, room temperature
1 1/2 cup unsalted butter, room temperature
3 tsp vanilla
6 cups icing sugar
Directions
Frosting
Step 1
With a mixer, gradually combine cream cheese, butter and vanilla until smooth.
Step 2
Slowly incorporate icing sugar and mix until there are no lumps. Refrigerate and let set for an hour.
Cake
Step 3
Preheat the oven to 325. Prepare cake pans.
Step 4
In a medium bowl combine all dry ingredients except sugar.
Step 5
In a mixer combine sugar, vegetable oil, eggs, buttermilk, vanilla and food colouring.
Step 6
Slowly add hot coffee and vinegar.
Step 7
Incorporate dry ingredients into wet only until combined. Do not overmix.
Step 8
Pour batter evenly into cake pans—Bake for 30 to 40 minutes. When the cake tester comes out with crumbs clinging to it, it’s ready. Let cool completely before frosting.
Step 9
Trim and level cake pieces before stacking. Frost, decorate with fruit and mint leaves, then serve!