Easy Red Velvet Cake recipe

Easy Red Velvet Cake recipe

This easy Red Velvet Cake recipe is an English version of a very popular American cake. My daughter asked for a Red Velvet Cake for her birthday and, as I had never made one before, I had to do a bit of research! I have to say that I was a bit sceptical – it is a chocolate cake but with relatively small amount of chocolate and a large amount of vanilla – but the end result was delicious. It seemed to be a strange mixture of chocolate and vanilla but the tastes work brilliantly with each other and the vanilla flavour is picked up in the cream cheese icing. So, it is really a vanilla cake with a bit of chocolate rather than a chocolate cake!

My go-to recipe for cakes is generally a basic Victoria Sponge. However, this recipe has encouraged me to be a bit more adventurous in my cake making. Using a combination of butter and oil makes the cake both flavoursome and moist and the buttermilk adds a tangy richness that works well with the cream cheese icing.

A cake and a dessert…

When I served this Red Velvet Cake for my daughter’s birthday, I decided to use it as dessert. It is the kind of versatile cake that works well as either a dessert or as a stand-alone, afternoon tea type cake. I served it with lots of juicy fresh strawberries which complemented the vanilla and chocolate flavour of the sponge and the tangy cream cheese icing. It was a large cake, and we had already had a substantial main course, but it disappeared extremely quickly!

Print
Red Velvet Cake with Strawberries

Easy Red Velvet Cake recipe

  • Author: Tastebotanical
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: Serves 8 1x
  • Category: Cakee
  • Method: Baking
  • Cuisine: English

Description

This Easy Red Velvet Cake recipe has a strong vanilla flavour combined with a delicate taste of chocolate and is coated with tangy cream cheese icing.


Scale

Ingredients

For the cake:

  • 115 g slightly salted butter
  • 400 g soft brown sugar
  • 250 g vegetable oil 
  • 4 eggs, separated
  • 1 tablespoon vanilla extract
  • 1 teaspoon white vinegar
  • 250 ml buttermilk
  • red food colouring (gel gives the best colour)
  • 300 g plain flour
  • 50 g corn flour
  • 1 teaspoon baking soda
  • 2 tablespoons cocoa powder

For the icing:

  • 450 g cream cheese
  • 110 g unsalted butter
  • 550 g icing sugar
  • 2 tablespoons of vanilla extract

Red Velvet Cake with Strawberries

 

 


Instructions

  1. Set your oven to 180 C, 400 F or Gas Mark 4.
  2. Grease two 9 inch cake tins and line the base of each with a circle of baking parchment,
  3. Using a food processor, mix the butter and soft brown sugar.  Then add the vegetable oil, egg yolks, vanilla extract, vinegar, buttermilk and red food colouring to the mixture.
  4. Using a sieve, sift in the plain and corn flours, baking soda and cocoa powders.
  5. In a separate bowl, beat the egg whites until they form soft peaks.  Then fold them into the cake mixture.
  6. Put half of the mixture into each greased baking tin and put them in the oven for 30 minutes.
  7. Remove from the oven and allow to cool.
  8. Make the icing by beating together the cream cheese, unsalted butter, icing sugar and vanilla extract.
  9. Use the icing to sandwich together the two cakes and then spread it on the top and sides of the assembled cake.

Red Velvet Cake with Strawberries


Keywords: red velvet, cake

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

0

Rhubarb and Vanilla Jam

Rhubarb and Vanilla Jam

This quick and easy Rhubarb Jam, flavoured with vanilla, is tangy and delicious. Rhubarb has a long season, from early spring through to September. It is a great way to use up rhubarb if, like me, you have an over-supply in your garden.   

What you need to know about Rhubarb and Vanilla jam

  • It is a very simple recipe which only uses three ingredients – rhubarb, sugar and a vanilla pod.
  • Try and use jam sugar rather than regular caster sugar. Jam sugar has added pectin which means that the jam will set quickly without you having to cook the fruit for too long. This preserves the flavour.
  • Make sure you sterilise your jam jars before putting the jam into them. This will ensure that the jam lasts longer.
  • The quantities in this recipe results in one large jar of jam. It is very easy to multiply the ingredients if you want to make more jam. As rhubarb is quite tart, the rule of thumb is to have equal weights of raw rhubarb and sugar.
  • I use a vanilla pod to flavour this jam as I think the flavour goes very well with rhubarb. However, if vanilla is not your thing, you can leave it out and just make plain rhubarb jam. It will still taste very good. Alternatively, you can add another flavouring. Cardamon and star anise both go very well with rhubarb – just substitute three dried cardamon pods or two dried star anise pods for the vanilla pod.
  • This Rhubarb Jam is lovely on buttered bread. However, as with all jams, it can also be used as an ingredient in other recipes. It is a good filling for cakes or to add a tang to puddings such as my Bread and Butter Pudding with Rhubarb Jam

Other rhubarb recipes

I love the sweet-sour taste of rhubarb and, as I have a vigorous plant in my garden, I make lots of recipes with it.

In addition to this jam, I also make Rhubarb Curd which is great on a slice of bread but can also be used in other recipes such as Rhubarb Curd and Rose Ice-cream or as a filling for my Rhubarb and Vanilla Victoria Sandwich Cake.

I also make Rhubarb Compote which is like an unset jam made from a simple mixture of rhubarb and sugar. It is great stirred into yogurt or served with ice cream but can also be used as an ingredient in recipes such as Rhubarb Roulade or Rhubarb Fool.

I also use rhubarb in a good old-fashioned Rhubarb Crumble and also in Rhubarb Crumble Cake which is a simple loaf cake with a crunchy crumble topping.

Finally, I use rhubarb to make Rhubarb Gin which is great on its own or as the basis for a number of Rhubarb Gin Cocktails. It is really easy to make flavoured gin which is much cheaper than premium shop-bought brands.

Loved this recipe? Checkout the Recipe Index.

rhubarb jam
Rhubarb jam
Print
rhubarb jam

Rhubarb and Vanilla Jam

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 1 large jam jar 1x
  • Category: Jam
  • Cuisine: English

Description

This tangy Rhubarb Jam, flavoured with vanilla, is delicious and very easy to make. 


Scale

Ingredients

  • 600 g rhubarb
  • 600 g jam sugar (with added pectin)
  • 1 vanilla pod

Instructions

  1. Wash your rhubarb and cut into 2 cm pieces.
  2. Put the pieces into your saucepan along with the sugar.
  3. Cook on a low heat so that the fruit releases its juices and the sugar dissolves.  Add the vanilla pod.
  4. Turn up the heat so that the mixture is bubbling and cook for around 15 minutes.  By this time, it should be thickened.
  5. Sterilise your jam-jar and then pour the jam mixture into it.  Allow to cool and then cover with a lid.

Notes

You can sterilise your jam jar by washing in warm, soapy water and then rinsing well and allowing to dry off for 15 minutes in an oven set to 140C/120C fan/gas 1.

This jam will keep for six months if the jar is kept unopened.  Once you have opened the jar, keep it in the fridge and eat the jam within a month.

Keywords: rhubarb, jam

Loved this recipe? Checkout the Recipe Index.

0