I know red velvet cakes have been done over and over but they really are one of the easiest things to throw together when the baking itch comes up. Also, making this cake really made me question the nutrition content of the sweets I’d buy at tea time from cake boutiques outside, so we tried our best to turn up the health factor by a couple of notches. I’d say we didn’t do too bad a job! This cake is decadent and flavourful without being overly cloying. In fact it’s richer than the typical slice of red velvet in terms of texture, which means you only really need a smaller slice…if you can stop, that is. I know we couldn’t. It was a hit with our friends in school so we hope you like it too!
You will need:
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2.5 tbsp cocoa powder, unsweetened
1 cup packed brown sugar
1 cup canola oil, vegetable is fine
1 cup greek yogurt
2 tsp vanilla extract
50ml red food colouring (2 bottles Bake King Cochineal Red)
1 tsp white vinegar
0.5 cup plain hot coffee
250g cream cheese (1 block Philadelphia)
0.5 cup confectioner’s/icing sugar
3 tbsp greek yogurt
0.5 tsp vanilla extract
1. Preheat the oven to 180 deg C. Sift together flour, baking soda, baking powder, cocoa powder and salt.
2. Combine sugar and oil until you get a thick paste. Whisk in the eggs, greek yogurt, vanilla and red food colouring until fully combined. Hand whisking is fine, will take about 5-7 mins.
3. Add coffee and white vinegar. (Note: the coffee really brings out the cocoa flavour, so don’t skip this step! We used cold brew concentrate warmed up with hot water and it was fine as well.)
4. Make a well in the middle of the dry ingredients and pour in half of the wet ingredients. Whisk to combine, until fully incorporated, then add in the rest of the wet ingredients. Be careful not to get the batter onto surfaces that will stain – the red really catches on!
5. Grease and flour two round, 9″ cake pans. Divide batter into two and pour into each pan.
6. Bake in the middle rack for 30-40 mins. Do check at the 30 min mark if the cake is done – check by ensuring that a toothpick inserted into the centre comes out clean. The cake will continue to bake while cooling.
7. Meanwhile, make the cream cheese frosting by beating cream cheese, sugar, yogurt and vanilla until smooth and shiny, approximately 8-10 mins.
8. When cakes are warm to touch, transfer them onto a cooling rack. Frost when cakes are completely cool.
Enjoy! Do let me know how it turns out. Ours, using a different icing recipe, looked like this after frosting (see below). Couldn’t see the red interior so we propped some red leather goods as (very) imperfect substitutes instead 😛