I spent Saturday afternoon in a sugar coma. When in doubt and in need of a cake, turn to this recipe. (But be sure to keep the icing away from cats because I later caught them hovering over the leftovers. They are now shirking their cat food in protest.)
More about the lovely #BakeforBumps charity tea I made it for will follow in the next post. There are few nicer ways to spend a Saturday than with 10 generous hearts in the same room along with way too much cake. My current state of mind: wondering if I will ever be quite as proud of anything ever again.
Red Velvet Cake Recipe (as adapted from Divas Can Cook)
2 cups flour
1 teaspoon of baking soda
1 teaspoon of baking powder
2 Tablespoons unsweetened, cocoa powder
1 teaspoon of salt
2 cups sugar
1 cup vegetable oil
1 cup buttermilk (I found it in a specialty shop carrying American goods)
2 teaspoon of vanilla extract
1-2 oz. red food coloring (when in doubt, add more!)
1 teaspoon of white distilled vinegar
½ cup of prepared plain hot coffee (I think this might be the secret)
White Chocolate Cream Cheese Frosting (as adapted from That Skinny Chick Can Bake)
16 ounces cold cream cheese
12 tablespoons butter, at room temperature
1 tablespoon + 1 teaspoon vanilla
8 ounces white chocolate, melted slowly in microwave and slightly cooled
6 cups powdered sugar
Preheat oven to 325 F (or around 160 C).
In one bowl, whisk together your flour, baking soda, baking powder, cocoa powder and salt and put it to the side.
In another bowl, add the sugar and vegetable oil.
Mix together the eggs, buttermilk, vanilla and red food coloring until combined and then stir in the coffee and white vinegar.
Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, until all combined.
Generously grease and flour three round, 9 inch cake pans with shortening and flour. (I used smaller tins because we were a smaller group!)
Pour the batter evenly into each pan.
Bake in the center of the oven for 30-40 minutes, or until a toothpick comes out clean. Ovens always seem to be warmer these days so my cake was ready in 30 minutes – I’d suggest checking earlier rather than later.
Once the tins have cooled a bit, remove the cakes and let them cool completely. I placed the cakes in the fridge as they were really moist when I took them out.
For the frosting, beat the cream cheese, butter and vanilla until blended and then mix in your white chocolate. Shift the powdered sugar in slowly (2 cups at a time) and beat until frosting is the consistency you would like. Frost generously.
** Party trick: Add little cocktail umbrellas if you then realise you need to transport your cake across London without a cake box. They kept the aluminum foil from sticking to the icing.