I know, even before I start writing this, that there are going to be a lot of happy people in the world now that the famous Pickles Special Red Velvet Cake recipe is out for all to see.
Well, at least people that have been lucky enough to try the cake (and most of them, on more than one occasion).
For those of you that haven't fooled around with red velvet cake before, it is quite a popular flavour in America where it is usually made as a layer cake with super sweet white cream cheese frosting. It is also in bountiful supplies in all of the cookie-cutter cupcake shops around Australia, with another popular spin-off being the Black Velvet cake.
Now, I am not the kind of person to 'big' something up, but I have been relentlessly let down with store-bought red velvet cupcakes. The trend I seem to notice with the commercially-available varieties is that they are quite dry and crumby.
This passionate beast is quite the opposite - succulent, indulgent and dare I say it, MOIST.
This recipe will be enough to feed a small army, or three close friends who have no sense of self-control (as a valid example for the non-believers, I made this for a friend's birthday who happens to be a mega health and fitness junkie. She had three slices.).
pickles special red velvet cake with cream cheese icing
cake
3/4 cup unsalted butter, room temperature (plus more for pans)
2 1/2 cups cake flour, sifted (plus more for pans)
3tbsp unsweetened cocoa powder
1 1/2tsp baking powder
2 cups caster sugar
3 large eggs
1tsp pure vanilla extract
1/4tsp salt
60ml red food colouring
2tbsp lukewarm water
1 cup buttermilk
1tsp baking soda
1tbsp white vinegar
Preheat oven to 180 degrees celsius. Butter two 8x2" round cake pans, line base with baking paper and butter again. Dust with flour, tapping out any excess, and set aside.
In a large bowl, sift together the flour, cocoa and baking powder. Set aside.
Using an electric mixer with the paddle attachment combine the butter and sugar on medium speed until light and fluffy (approximately 10-15 minutes).
Add the eggs, one at a time, ensuring you beat well after each addition.
Add vanilla, salt, food colouring and water; beat until well combined, ensuring you scrape the mixture down off the side of the bowl.
Add the reserved dry ingredients and buttermilk in alternating additions, beat on low speed until well combined.
In a separate small bowl stir together the baking soda and vinegar. Add to batter and beat on a medium speed for no more than 10 seconds. Be careful not to over-beat the mixture.
Divide the cake batter between the two cake pans and bake in the oven for 25-30 minutes, or until a skewer comes out clean from the centre of the cake.
Remove cake from oven and let stand in the pan for 15 minutes (this ensures the moisture is retained within the cake).
Turn cakes out onto a wire rack and let cool completely.
cream cheese icing
480g cream cheese, room temperature
110g unsalted butter, room temperature
1tbsp pure vanilla extract
brown sugar, to taste
Whip the butter and brown sugar together until well combined. Add the vanilla extract and brown sugar to taste. The ideal result is an icing that is not too sweet and tastes slightly like sweet caramel-coffee. Spread on top of one cake and sandwich second cake on top. Cover remaining cake surface with icing and decorate with sugared flowers before serving.
No comments:
Post a Comment