I LOVE red velvet cake. I LOVE it so much that I made it our official wedding cake! It's a perfect combination of the simple classic flavours of vanilla and chocolate, with a sweet and tangy contrast. It's buttery, moist, yet velvety smooth and light...I'd call it the Queen of all cakes. Without further ado, allow me to present Your Majesty, a cake version of Sprinkles' red velvet cupcakes.
The challenging part of this recipe is to get the consistency of the frosting right. It should be soft and spreadable, but not runny. Add more butter/ cream cheese / powdered sugar if it's too runny, add a bit of milk if it's too thick. Was it delicious? Absolutely yes! It still tastes good after a day or two in the fridge. Will I make it again? Oh for sure, YES!
Ingredients：
The Cake
1 1/3 cups all purpose flour
3 tbsp cocoa powder
1/2 tsp baking soda
3/4 cup salted butter (at room temperature)
1 cup + 2 tbsp granulated sugar
2 large eggs
1 tbsp natural red food colouring
2 tsp vanilla extract
1/2 cup buttermilk
1 recipe cream cheese frosting (see below)
Some mixed berries and grapes (for decoration)
The Cream Cheese Frosting
1/2 cup unsalted butter (at room temperature)
6 oz cream cheese (cold)
1/2 tsp vanilla extract
3 1/2 cups powdered sugar
1/8 tsp salt
Steps：
The Cake
1. Preheat oven to 177°C.
2. Whisk together flour, cocoa powder and baking soda in a mixing bowl. Set aside.
3. Whip butter and sugar in a large mixing bowl with an electric hand mixer on medium speed for 3-4 minutes until pale and fluffy.
4. Add one egg in, stir until homogenous. Then add in the other one and do the same.
5. Add red food colouring, vanilla extract and buttermilk. Mix well.
6. Add in flour mixture in batches. Mix well after each addition to make sure there's no lumps.
7. Pour the batter into a parchment paper-lined cake pan. Bake for 30-32 minutes or until toothpick inserted in the center comes out clean. Bake for few minutes longer if needed.
8. Remove cake from oven and let cool completely in the pan. It must be completely cool before removing from the pan for frosting and assembling.
The Cream Cheese Frosting
1. Whip butter and cream cheese in a large mixing bowl with an electric hand mixer on medium high speed for 2 minutes.
2. Add vanilla extract, powdered sugar and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until pale and fluffy.
3. Cover and refrigerate for later use.
Assemble
1. Cut the cake into two even layers with a large serrated knife.
2. Slice a thin layer off the top of the cake to make it flat. Crumble and save it for decoration use later.
3. Spread the top of the bottom cake layer with frosting evenly. Cover with the top cake layer. Spread remaining frosting all over the top and sides.
4. Decorate with cake crumbles and mixed fruits (optional) on top. Refrigerate before slicing helps it hold its shape better. Bring to room temperature before cutting and serving.
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