I first heard about Red Velvet Cake three years ago. My sister was going to have her baby in London & I went to help her out. Priti, foodie partner in crime & one of my closest friends told me, “You have to try the Red Velvet Cupcakes at the Humming Bird Bakery! They are divine.”
On another trip, I would’ve gone there on day 2! But at the time thanks to my adorable newborn nephew Ahaan, I didn’t go anywhere… Not even to watch a play. Didn’t want to miss a gurgle or a coo!
Back in Bombay, over the past couple of years, we tried looking for a “divine” Red Velvet Cake. Deliciae Desserts at Out Of The Blue, Bandra, had a good one. Our favourite ones are from California Pizza Kitchen at Phoenix Mills & Cuppa Joe’s at Bandra which unfortunately shut shop 😦
I had promised Priti that I would attempt baking her one & that too before either of us starts our diets (fingers crossed on that one!)! So after a hectic weekend of meeting some friends after months, hanging with the family & eating a big Sunday lunch at Mom & Dad’s… yesterday was the the day.
Also, I was very excited to use the latest additions to my kitchen – a new hand beater, with a stand & all (thank you husband) & a Spring-form cake tin (thanks Mom & Dad) 🙂
- Unsalted butter, for cake pans
- 2 1/2 cups Flour
- 1 teaspoon Salt
- 1/4 cup Cocoa Powder
- 1 1/2 cups Sugar
- 1 1/2 cups Canola Oil
- 2 Eggs
- 1/4 cup Red Food Coloring
- 1 teaspoon Vanilla Extract
- 1 cup Buttermilk
- 1 1/2 teaspoons Baking Soda
- 2 teaspoons White Vinegar
I ran short of Red Food Coloring so I used a little over a 1/4 cup of Beetroot Juice in addition to the 20 ml bottle of red food colouring I had
Didn’t have Canola Oil so I used Sunflower Seed Oil
Cream Cheese Frosting
- 8 oz / 225 gm cream cheese, room temperature
- 8 tablespoons unsalted butter, cut into pieces, room temperature
- 1 cup Icing sugar
- 1 teaspoon pure vanilla extract
I added the Zest of 1 lemon & a 2 teaspoons of Lemon Juice to the the frosting
The reviews of the frosting said it wasn’t sweet enough, so I added about 2 extra tablespoons of Sugar
Also I would cut down the butter by about a tablespoon or two… got too heavy for me.
- Pre-heat the oven to 350 F / 175 C & generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. (I went with using 1 large cake tin)
- In a medium bowl, whisk the flour, salt, and cocoa; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (YAY!!!), combine the sugar and oil, and beat on medium speed until well combined.
- Add eggs, one at a time, beating well after each addition.
- Add food coloring and vanilla, and beat until well combined.
- Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
- In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds.
- Evenly divide batter between the prepared pans (or into the one).
- Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. (Mine took longer, almost 45-55 min)
- Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
- Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese.
- Gradually add butter, and continue beating until smooth and well blended.
- Sift in confectioners’ sugar, and continue beating until smooth.
- Add vanilla & lemon zest, and stir to combine.
- I followed the advice on one of the reviews of the recipe & stuck the frosting in the freezer for 1/2 hour, after which I added the lemon juice & whisked it well.
Putting it Together
- Slice the cake in 1/2
- Cover the bottom 1/2 with the frosting & place the top 1/2 on it
- Cover the entire cake with the rest of the frosting
The result… Quite yummy! The cake is soft & moist. The next time I would add more color or beetroot (which adds to the flavour). The lemon juice & zest in the frosting made it lighter & fresher.
“OMG Shivani! It’s awesome!!” Priti’s verdict! 😀 Yay!!
This recipe serves 8-10 people