Red Velvet Cake
Every time you go to Hummingbird’s Bakery, it just feels like the Red Velvet cupcakes are calling out to you amongst all the other choices and I can’t resist but to choose them every time!
It tastes like a chocolate cake from the cocoa powder but it’s just coloured red. It is absolutely divine, moreish and it is always a favourite with everyone. Recreate your red velvet moment at home!
- 350g flour
- 1tsp baking powder
- 25g cocoa powder
- 100g butter at room temp
- 200g caster sugar
- 240ml vegetable oil
- 4 eggs, separated
- 2tsp vanilla extract
- Red food colouring
- 240ml milk (buttermilk if you have)
Let’s do this!
- Preheat oven to 170°C
- Measure out dry ingredients (flour, baking powder, cocoa powder) and put in a bowl and set aside.
- Put softened butter in a deep bowl and mix for a few minutes using an electric whisk. Add sugar and mix for 5 minutes till they are fully incorporated. Add oil and mix for few minutes.
- Add egg yolks and vanilla extract, and mix till combined.
- Add food colouring to get to colour you desire [I used 4tsp of red colouring powder].
- Add dry ingredients in parts, alternating with splashes of milk, till they are all into the mix.
- Whisk egg whites till thick in a separate bowl. Fold into the cake mix with a wooden spoon/spatula in a large swooping action.
- Pour cake mix into lined cake tin and place in middle shelf of the oven and leave for 1hr at 150°C.
- Whilst the cake is baking in the oven, make your cream cheese frosting. Put the softened butter in a clean deep bowl [Tip: make sure there are no traces of water in the bowl, otherwise the butter will split]. Mix the butter using a clean electric whisk for 3 minutes, before adding the icing sugar one spoonful at a time, and keep mixing until all has been incorporated. The more you mix it, the fluffier the icing becomes. Add cream cheese at the end and whisk one more time for a minute and you’re done!
- Check the cake is cooked by checking if the cake mixture still sticks to a skewer or not after an hour, and if okay, take out the oven and keep in its cake tin to cool. Once it has cooled, slice cake in half to slather a third of the icing as a layer and smother all the rest of the icing on top and sides of the cake.