Edd Kimber’s Red Velvet Cake
RED VELVET CAKE – Bake with love this Valentines Day!
We’re pleased to share this very special Red Velvet Cake Recipe from our friend Edd Kimber.
Love this recipe? Find more in Edd Kimber’s new book ‘Patisserie Made Simple’
Red Velvet is such a great cake for a party. It has a beautiful white exterior but when you cut into the cake you get a beautiful red cake, so impressive! It’s not quite a chocolate cake but the cocoa in the recipe gives a rich depth of flavour and it pairs beautifully with the cream cheese frosting, perfect for any occasion!
What you need
For the Red Velvet Cake;
- 225g unsalted butter
- 350g plain flour
- 3 tbsp boiling water
- 2 tsp red paste food colouring
- 40g cocoa powder
- 250ml buttermilk
- 1 tsp baking soda
- 1/4 tsp salt
- 350g caster sugar
- 3 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1 tbsp white wine or cider vinegar
For the Cream Cheese Frosting;
- 250g unsalted butter
- 500g icing sugar
- 400g full fat cream cheese
- 1 tsp vanilla extract
What to do
- Preheat the oven to 180C (160C fan) and grease three 8-inch round cake tins and line with parchment, greasing the parchment too. Dust the tins with a little extra flour, tapping out any excess.
- In a small bowl, mix together the boiling water, food colouring, cocoa powder and buttermilk, mixing until fully combined then set aside.
- Sift the flour, baking soda and salt into a medium bowl. Using an electric mixer, fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes.
- Beat in the eggs a little at a time, beating until fully combined before adding more. Once all of the egg has been added, mix in the vanilla extract and then in three additions beat in the flour mixture, alternating with the buttermilk (starting and finishing with the flour). To finish stir in the vinegar.
- Divide the mixture between the prepared tins and bake in the preheated oven for 25-30 minutes or until a skewer inserted into the middle of the cakes come out clean. Allow to cool in the tins for about 10 minutes before turning out onto wire racks to cool completely.
- To make the frosting place the butter into the bowl of an electric mixer, fitted with the paddle attachment, and beat for about 3 minutes or until light and creamy. Beat in the icing sugar, a little at a time, beating until you have a light and fluffy buttercream. Add the cream cheese and vanilla extract and beat until you have a smooth buttercream.
- To assemble, place a layer of cake onto a serving plate or cake board and top with just under a third of the frosting, spreading into a smooth layer. Repeat with the second layer of cake and finish by placing the last layer of cake on top. Spread the remaining frosting across the top and sides of the cake and serve.