“Four tiers of deep red velvet sponge, encased in immaculate white icing and strewn with sugar greenery, to match the foliage in the chapel and the marquee’s tents”  ~ The Guest List

Red Velvet Cake is said to date back to the early 20th century in Maryland. Known for its bright red colour, and cocoa taste, red velvet cake was associated with special occasions and usually served at banquets. It’s red colour came about during World War II, when bakers used boiled beetroot to enhance the flavour of their cake due to lack of ingredient availability.

These days the red colour can be attributed to food colouring and we can find red velvet in cookies, cupcakes, macarons, and even yogurt. This recipe is one of my favourites and it’s super easy to make!

Red Velvet Cake Recipe

Ingredients:

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

2 cups sugar

1 cup vegetable oil

2 eggs

1 cup buttermilk

2 teaspoons vanilla extract

1-2 oz. red food colouring more or less depending on how deep you want the colour

1/2 cup plain hot coffee prepared

1 teaspoon white distilled vinegar

1 can cream cheese frosting

Packaged fondant (optional)

Method:

1. Preheat oven to 325 F and grease and flour (2) 9-inch round cake pans.* Set aside.

2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.

3. In a large bowl, combine the sugar and vegetable oil.

4. Mix in the eggs, buttermilk, vanilla, and red food colouring until combined.

5. Stir in the coffee and white vinegar.

6. Add the dry ingredients a little at a time, mixing after each addition, just until combined. (Batter will be thin)

7. Pour the batter evenly into each pan.

8. Bake in the middle rack for 30-40 minutes or until a toothpick inserted in centre comes out with moist crumbs clinging to it. Do not over bake as the cake will continue to cook as it cools.

9. Let pans cool on a cooling rack until the pans are warm to the touch.

10. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.

11. Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)

12. Frost the cake with cream cheese frosting when the cakes have cooled completely.

13. If using fondant: crumb coat the cake with cream cheese frosting. Roll out fondant and gently place on top of the cake. Trim ends to fit the cake, and add decorative icing to border the cake.

*I used three tiered cake pans to give the feel of a wedding cake. This is optional.