When I made this cake I knew that people would ask what is the flavour of this cake. Honestly, I did not know. All I know was the colour of this cake is enough to make me wanna eat 'em. So when people ask me, I just tell them that what it was made of. The key ingredients of a nice red velvet cake. Buttermilk, cocoa powder and white vinegar.
But I cheat. I used substitute of buttermilk and the normal vinegar. I'm not sure whether the vinegar alters the flavour or whatnot, but to me it sorta taste okay. Note, I have never taste a red velvet before.
I made the original red version for the picnic party we had last March. Alhamdulillah, everyone said it was delicious and I brought back an empty plate.
Sorry no picture. I forgot to take in the midst of having fun with my friends and a whole lotta delicious food !
Yesterday I made the cake again, but with green food colouring. That's the only colour I have in the pantry. So Green Velvet cake it was ! And the testimonials I get was the same as the red one. But I think I have to tone down the colour a bit as some people were intmidated by it.
And lucky enough, I managed to capture a photo of the sliced cake. All is well.
Red (Green) Velvet Cake
- 2 1/2 cups all purpose flour
- 1 tspn baking powder
- 1 tspn salt
- 2 tbspn cocoa powder
- 2 oz. food colouring
- 1/2 cup unsalted butter, room temperature
- 2 x 3/4 cup sugar
- 2 eggs, room temperature
- 1 tspn vanilla
- 1 cup buttermilk ( I used 1 cup milk added to 1/2 tspn white vinegar ), room temperature
- 1 tspn white vinegar
- 1 tspn baking soda
- Pre-heat oven to 180 degrees C. Butter and flour 2 x 9" round pans. I buttered and use cocoa powder instead of flour. Also, I have used only one pan.
- Sift together the dry ingredients (flour, baking powder and salt) in medium bowl; set aside. In small bowl, mix together food colouring and cocoa powder to make a paste; set aside.
- Beat butter and sugar together until light and fluffy for about 3 mins. Beat in eggs, one at a time, then beat in vanilla and red paste. Scrape down the bowl if needed.
- Add 1/3 of the dry ingredients to the butter mixture, beat well, then add in half of the buttermilk, beat well. Add another 1/3 of the dry ingredients, beat well and add the remaining buttermilk. End with the last third of dry ingredients, beat well until combined and scrape down the bowl if needed.
- In small bowl, mix baking soda with white vinegar. The mixture will fizz. Quickly add the mixture to the batter and stir to combine.
- Pour the batter into the prepared pan(s) and bake for 25-30 mins or until toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 mins before starting to frost.
I used my trusted recipe of cream cheese frosting. But this time I halved the recipe just to fill the cake and frost the top layer.