If you love to bake, you have the privilege to create the most unique gift when it comes to birthday, party and holiday celebrations. And everyone will remember this special gift.
What if you love to bake, but are not really good at it? Try to make this red velvet cake. I can’t see what will go wrong with this simple recipe even for someone who hasn’t ever baked before. No special frosting technique is required. You can simply sprinkle some cake crumbs on top as garnish. Or just like me, get some flowers from the yard.
My secret ingredient for this moist, flavourful, classic red velvet cake is that tiny cup of freshly brewed espresso. It helps lift up the signature red velvet cake taste, and creates the melt-in-your-mouth texture.
I made a 5-inch mini cake. You can double the recipe for an 8-inch cake. If you are still looking for ideas for mother’s day, I highly recommend this. You will be your mother’s favourite child.
Ingredients (5-inch 3-layer cake):
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cocoa powder
1/2 cup canola oil
3/4 cup granulated sugar
1 large egg, room temperature
1/2 cup buttermilk, room temperature
1 teaspoon vanilla extract
1 teaspoon red food coloring paste
1 teaspoon white wine vinegar
1/4 cup freshly brewed hot espresso
1 package 8-ounce cream cheese, soften
1 cup powdered sugar
Preheat oven to 325F. Grease three 5-inch cake pan, and line bottoms with parchment paper.
In a large bowl, combine flour, baking soda, baking powder, salt and cocoa powder.
In a standing mixer with a paddle attachment, mix oil, sugar and egg until well combined.
Mix in buttermilk, vanilla extract and food colouring paste, followed by vinegar and espresso.
With the mixer on low speed, add the flour mixture and mix until just blended.
Pour the cake batter evenly between cake pans, and bake for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean. Let cool completely.
To prepare cream cheese frosting, place cream cheese and powdered sugar in a mixing bowl. Beat until pale and fluffy, about 5 minutes.
To assemble the cake, simply sandwich cake layers with the cream cheese frosting.
Or fit a pastry bag with a big star tip and fill with the frosting. Pipe a ring of buttercream around the outer edge of the cake. Starting at the inner edge of the border, continue piping a spiral of buttercream inward. Smooth the inside frosting with an offset spatula, leaving the edges untouched. Repeat to frost the remaining cake layers. Garnish with fresh flowers.
Cover and refrigerate the cake. Leave cake in room temperature for at least an hour before serving.