In recent years, red velvet cake has become increasingly popular and can be found in most cupcake bakeries.
The recipe
Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
4 tbsp. cocoa
2 tsp. red food coloring
2 tbsp. water
2 1/2 cups sifted cake flour
1 1/2 tsp. baking powder
1 cup buttermilk or sour milk (or stir 1 tablespoon vinegar into sweet milk and let it stand for 10 minutes)
2 tsp. baking soda
1 tbsp. Vinegar
Methodology:
1.Cream the butter, then cream in the sugar until very light.
2.Beat in the eggs, one at a time, then the cinnamon, vanilla, and salt.
3.Mix the cocoa, red colouring, and water, and add to the creamed mixture.
4.Sift the flour with the baking powder and add alternately with the milk. Blend well. If using an electric mixer, turn to lowest speed when adding flour and buttermilk.
5.Dissolve the soda in the vinegar and fold into the cake batter very carefully.
6.Turn the batter into two 9-inch greased and floured cake pans (or, if you like, grease the pans and then fit the bottoms with greased paper). Do not flour the pans heavily.
7.Bake in a preheated 350 degree oven for 25-30 minutes or until the cake springs back when pressed lightly in the centre.
8.Let cool in the pans on a rack for several minutes, then loosen and turn out on to the rack to cool.
9.When cool, frost with white fluffy frosting. Finally, if you want to spice up the cake you may add a teaspoon of cinnamon powder.
Happy gorging!
