We had a few requests via our facebook page to share our red velvet cake recipe! Well here it is... it's the best version we've tasted and is perfect paired with delicious cream cheese frosting.
Red velvet cake
1 tablespoon unsalted butter
31/4 cups plain flour
1/4 cup cornflour
½ cup unsweetened cocoa (not Dutch process)
1½ teaspoons salt
2 cups canola oil
2¼ cups caster sugar
3 large eggs
6 tablespoons liquid red food colouring (or 1 teaspoon red food colouring paste)
1½ teaspoons real vanilla extract
1¼ cup buttermilk
2 teaspoons baking soda
2½ teaspoons white vinegar
1. Preheat oven to 180 degrees celsius (160 degrees celsius fan-forced). Place teaspoon of butter in each of 2 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Remove pans from oven, brush interior bottom and sides of each with butter and line with baking paper.
2. Whisk plain flour, cornflour, cocoa and salt in a bowl.
3. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash!) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
4. Place baking soda in a small dish, stir in vinegar and then add immediately to batter with machine running. Beat for 10 seconds.
5. Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 30 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.
Cakes can be stored in
the freezer for up to five days if tightly wrapped in plastic wrap.
Yield: 2 nine-inch round cakes or 2 half-sheet pans, or 24 cupcakes filled 1/2 full.
*Adapted from "The Confetti Cakes Cookbook" by Elisa Strauss