The Sunday Bake challenge I have set myself is starting to give me a lot of motivation to bake more often. I am so passionate about food and baking is such a great escape and distraction when I am feeling out of place so it will be a weekly feature on my blog as well as part of my 25 Things Before 25.
Today I have baked a red velvet cake, it’s Mother’s Day and what better way to treat my mummy than with her favourite cake! Light, moist and with a generous helping of vanilla buttercream frosting this gorgeous red velvet cake is the perfect treat for anyone!
|I sprinkled crumbs of the cake over the frosting to make it more pleasing to the eye!|
Ingredients for cake:
120g unsalted butter, at room temperature
300g caster sugar
2 medium free range eggs
20g cocoa powder
40ml Dr Oetker Red food colouring
1 teaspoon vanilla extract
300g plain flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
3 teaspoons white wine vinegar
Ingredients for the frosting:
1 tub of Betty Crocker Rich & Creamy Vanilla Frosting
500g icing sugar
160g unsalted butter, at room temperature
50ml whole milk
1-2 teaspoons vanilla extract
Electric mixer/handheld electric whisk
2 Large Bowls
3 8 inch (20cm) cake tins
1) Pre-heat oven to 170C/325F/Gas Mark 3
2) Put the butter and sugar into a large bowl and using a electric mixer/whisk with a paddle attachment beat on a medium speed until light and well mixed. Then mix on a high speed, add the eggs and beat until well incorporated.
3) In another bowl, mix together the cocoa powder, vanilla extract and red food colouring to make a thick paste. Then add this to the butter mixture and mix until evenly coloured and combined.
4) Mix on a slow speed and add half of the buttermilk. Beat until mixed and then add half of the flour and beat until well incorporated.
5) Repeat this process until all of the buttermilk and flour have been added then turn the mixer to a high speed until you have a smooth mixture.
6) Beat again at a slow speed and add the salt, vinegar and bicarbonate of soda. Beat again for a few minutes until well mixed.
7) Divide the mixture between the three cake tins**, smooth over with a rubber spatula and bake in the oven for 20-25 minutes or until sponge bounces back to the touch and a skewer inserted into the center of the cakes comes out clean.
8) Leave to cool slightly before turning out onto a wire rack.
|Rich, red and glossy. I want to lick the bowl out!|
Method for Frosting:
1) Sift the icing sugar into a bowl and add the butter. Beat together on a slow-medium speed with an electric mixer until well mixed.
2) Turn the mixer to a slow speed.
3) Combine the milk and vanilla extract in a separate bowl then add to the butter mixture slowly.
4) Once all of the milk has been added, turn the mixer to a high speed and beat for approximately 5 minutes or until the frosting is light and fluffy.
When the cakes are cold you can then smother them in frosting and enjoy! x
|Frosting the top hides any little visual imperfections.|
**I used just two cake tins as that’s all I have and put the remainder of mixture into some cupcake cases!