Red Velvet Cake with Cream Cheese Icing

It was about 6 years ago now that I first heard of a red velvet cupcake and   the best place to try them at the time in London was at Hummingbird Bakery.

There was a lot of hype around them and when I finally got to try it I think my hopes were too high and therefore I was slightly disappointed. I'm not sure what I was expecting exactly, however I could not see why this was anymore tasty than a plain vanilla or chocolate cupcake. To this day my feeling towards them hasn't changed but people love them and the one thing I can say is that 
the contrast between the red cake and white cream cheese icing a simplistic combination that is visually stunning. 

Despite not loving them myself, I do enjoy making cakes for others and seeing the enjoyment people get from my cakes. This order was a challenge as I had never actually made a red velvet cake before, only cupcakes. 

From the report back, I believe the cake didn't last very long after the 3pm tea break... so I would think my job here is done. 

Red Velvet Cake 
from The Hummingbird Bakery Cookbook
60g unsalted butter, room temperature
150g caster sugar
1 free range egg
20g cocoa powder
40ml red food colouring
½ tsp vanilla extract
120ml buttermilk
150g plain flour
½ tsp bicarbonate of soda
1½ tsp white vinegar

for the icing
600g icing sugar, sifted
100g unsalted butter, room temperature
250g cream cheese, cold

Preheat the oven to 170°C and line three 20cm tins with baking parchment.

Put the butter and the sugar in your mixer and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.

In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).


Turn the mixer down to slow speed and slowly pour in half the buttermilk.

 Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.

Evenly measure out the mixture into the 3 pans.

 Bake for 25 minutes or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. 
Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. 

Meanwhile, make the frosting by beating the icing sugar butter together in your mixer on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat it until it is completely incorporated. 

Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least five minutes. Do not overbeat, as it can quickly become runny.

When the cakes are cold, spoon the cream cheese frosting on top, followed by another layer of cake and then the last layer.

Then completely cover the cake in icing.

 And maybe add some pretty edible pearls.

Happy Baking x

1 comment:

  1. Your cake looks stunning, I love how your cream cheese has set, looks lovely. Thanks for sharing the recipe x