My favourite niece (okay I’ve only got one, but she’s still my favourite!) gave me a sweet book for my birthday… with a sweet title too: “Sweet Tooth” by Lily Vanilli. I had never heard of Lily before, but apparently her bakery in London is rather famous…
I chose this recipe simply because it looked pretty, and I’d been wondering what is so special about this cake – I have seen so many recipes for red velvet cake, but had never eaten a piece. Until now.
Yummy! It’s really smooth, and most definitely velvety. It’s also only slightly chocolatey, not too sweet, and the colour is very attractive too. But you can easily leave out the food colouring as the texture is, I think, the best thing about it!
Red Velvet Cake
This is Lily Vanilli’s recipe, not at all adapted! (Buy her book!)
- 115g butter
- 280g (caster) sugar
- 2 eggs
- 1 1/2 tbsps red food colouring
- 325g plain flour
- 30 cocoa powder
- 250ml buttermilk
- 1 tsp bicarbonate of soda
- 1 tsp cider vinegar
- 2 round cake tins or muffin pans and/or mini cake tins (I had six mini cakes and four muffins from this quantity)
Preheat oven to 180°C and grease/line baking tins.
Cream butter and sugar together for about 4 minutes with an electric mixer. It should be really smooth. Then add in the eggs and continue mixing. Add the food colouring and mix to combine. Sift the flour and cocoa together and add half to the mixture. Beat agin until just incorporated. Now beat in the buttermilk. Then add the rest of the flour/cocoa. Beat in, but don’t overmix.
Now the funny part – mix the bicarbonate of soda with the vinegar in a separate dish and watch it fizz! Pour over the batter and carefully fold it in – don’t beat it!
Divide between your pans and bake for 20-25 minutes, depending on the tins you are using. (Use a toothpick to check if the middle’s done). Cool on a rack before decorating. If you’re making a cake the filling is up to you. Lily recommends cream cheese frosting. I just plopped a little whipped cream or creme fraiche with a raspberry on top!