There’s a lot of recipes online for Red Velvet Cake. I think recipes that have an addition of acid bring out the cocoa flavours and of course, the acid also activates the raising agents. The acid, in this case, is white vinegar it’s a great option as it won’t add much in the way of unwanted flavour. Try it I’m sure you’ll love it.
In the photo above I used beetroot powder to get my red colour. As you can see it isn’t quite as red as the cake below where a gel colour was used. So weigh up if you want artificial colours or natural. If you’re like me, it will depend on the situation.
You can use this recipe for cake, cupcakes, trifle the list goes on.
Red Velvet Cake
cake or cupcakes
Author: Bec's Table
- 60 gm Soft butter
- 150 g caster sugar
- 1 egg
- 20 g cocoa powder
- 40 ml red food colouring (Or if your using gel use Red Red or Christmas Red are good colours but you'll only need a big squirt. What you see is what you get with gel.) hehehe
- ½ tsp vanilla extract
- 120 ml buttermilk
- 150 g plain flour
- ½ tsp bicarbonate of soda
- 1½ tsp white vinegar
- 1 quantity of cream cheese frosting
- Preheat the oven to 170c
- Put the butter and sugar in a freestanding electric mixer with a paddle attachment and beat on medium speed until light and fluffy and well mixed.
- Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
- In a separate bowl, mix the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste.
- Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
- Turn the mixer down to slow speed and slowly pour in half the buttermilk.
- Beat until well mixed, then add half the flour and beat until everything is well incorporated.
- Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again.
- Turn the mixer up to high speed and beat until you have a smooth, even mixture.
- Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
- For Cupcakes Spoon the mixture into the paper cases until two - thirds full and bake in the preheated oven for 20 - 25 minutes, or until the sponge bounces back when touched. For Cake grease and line a pan or and cook for longer of course.
- A skewer inserted in the centre should come out clean Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
- When the cupcakes are cold, spoon the cream cheese frosting on top.
If you are worried about using red food dye, you can use either beetroot powder or a mix of beetroot powder and beetroot juice combined. The colour still comes out nice but not quite as vibrant as the gel colours.