Snap, Sizzle & Cook

Sharing my love of food

Red Velvet Cake

I must be one of a few food bloggers who don’t have a recipe on their blog for a Red Velvet Cake. That is about to change. This delicious red coloured sponge cake actually has an origin which you can read about here.
Red Velvet Cake
A few years ago I volunteered to do a recipe review for Your Family magazine which involved me baking a Red Velvet Cake from a recipe which was emailed to me by the Food Editor and then giving my views on the cake, from the baking procedure to devouring it. The cake itself turned out to be soft, spongy and moist which is exactly how I like my cake. One of the comments I made was that you don’t have to be a “star” baker to bake this cake, or any cake for that matter. Baking is about science, what you put in (accurate measurements) is what you get out.
Red Velvet Cake
Even if you don’t really enjoy baking because you’ve had flop after flop, I urge you to try this cake, or the Hot Milk Sponge Cake (recipe HERE). The instructions are easy to follow and you’ll end up with a lovely cake that will not only impress you, but your family too.
You will need:
2 Eggs
1.5 cups canola oil
1 cup buttermilk
1 Tbsp vinegar
1 tsp vanilla essence
60ml red food colouring
2.5 cups cake flour
1 Tbsp cocoa
1 tsp salt
1 tsp Bicarbonate of soda
1 tsp baking powder
2 cups sugar
Beat eggs and oil together till well combined. Add buttermilk, vinegar, vanilla essence and red food colouring to the oil mixture. Mix well to form a smooth consistency. Set aside. In a separate bowl, sift cake flour, cocoa, salt, bicarb, baking powder and sugar together and add the wet ingredients. Combine using an electric hand beater until a smooth, velvety red batter has formed. Divide mixture evenly into 2 x 20cm round cake baking tins (sprayed with Spray and Cook) and bake on the middle rack of your oven at 180 degrees Celsius (350 Fahrenheit) for 30 – 40 minutes or until a cake skewer comes out clean. Allow cake to cool completely before icing.
I’ve used the same icing as I did for the Hot Milk Sponge Cake which is as follows:
100g butter
250g icing sugar (sifted)
10ml vanilla essence
30ml milk
Cream butter and icing sugar together. Add essence and just enough milk to mix to a smooth, spreadable consistency. Sandwich cake layers with half the icing. Use the remaining icing to ice top of cake.
Red Velvet Cake


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One thought on “Red Velvet Cake

  1. Heidie on said:


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