Red Velvet Chocolate Cake

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“Very few among us will turn down a slice when offered. Its appeal is universal….
Some say the red velvet cake made its debut at Waldorf-Astoria in New York City in the 1930’s,
for example, while others claim it originated from Texas.”
Martha Stewart, American Businesswoman

Wherever it originated from, this is Lara’s recipe for Red Velvet Chocolate Cake. She has most probably taken it from the internet, and I can absolutely assure you, has tweaked it and made it at least 5 times before giving it to me. She recommends Wilton’s food colouring.

Red Velvet Chocolate Cake

Serves 14
CAKE: 595g (1lb 5oz) plain flour * 30g (1oz) cocoa powder * 2 tsp bicarbonate of soda * ¼ tsp salt * 170g (6oz) butter, softened * 455g (1lb) caster sugar * 3 eggs, lightly beaten * 375ml (12 floz) vegetable oil * 2 tsp white wine vinegar * 2 tsp vanilla extract * 375ml (12 floz) buttermilk * 5 drops red food colouring (Wilton is recommended by Lara)

CREAM FROSTING: 455g (1lb) cream cheese, room temperature * 225g (8oz) butter, softened * 1 tsp vanilla extract * 225g (8oz) icing sugar

Pre-heat the oven to 180°C/350°F/Gas 4. Grease three 23cm/9 inch cake tins and dust with flour. Into one bowl, sift the flour, cocoa powder, bicarbonate of soda and salt. In another, cream together the butter and sugar until light and fluffy. Gradually add the eggs whilst whisking, then the oil, vinegar, vanilla extract and buttermilk. Add the dry ingredients into the mixing bowl and fold it into the mixture. Gradually add the drops of red food colouring until the desired colour is achieved. Divide between the two tins, bake for 35 minutes, turn out and leave to cool on a wire rack.

Make the frosting by first beating the butter in a mixer until white. Then add the cream cheese one spoonful at a time. Add the vanilla extract and mix until combined. Sieve the sugar into the mixture and combine with a wooden spoon. Cut off the tops of the cake to make them completely flat and use the remaining slices for the crumb decorations. Assemble the cake by placing one sponge on a cake stand and spooning on a third of the frosting. Continue with the other two then cover the whole cake with the frosting. Decorate with red cake crumbs and sugared red roses.

Sugared Red Roses: Brush egg white over the petals and sprinkle over a half and half mixture of caster sugar and icing sugar. Allow to set for 6 hours before decorating the cake.

Red Crumbs: Take the excess cake tops and scrape out the inside of the cake into crumbs. Allow to dry a little before making into breadcrumbs, ready to use as decoration.

Sugared Red Roses
Red Crumbs

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section SPECIAL OCCASION, a selection of recipes for those special times.

£15

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