Red Velvet (Hint: Cakes not Dresses)

Christmas-y and wedding-y at the same time?

Christmas-y and wedding-y at the same time?

Saturday’s topic covered dieting…So now that’s all done and dusted (can you sense the change in tone here from downbeat to very, very upbeat?) we’re back to blogging about cake!

A few weeks ago, I sampled a friend’s incredibly delicious red velvet cake. She also provided a little food history – in ye olden days, the red colour was the result of cocoa reacting with the cake’s other ingredients (buttermilk). As cocoa is a different product now, the red colour doesn’t occur naturally and must be introduced artificially via plenty of food colouring.

Anyway, red velvet cake covered in some kind of white icing and artfully decorated is very festive (and generally celebratory, so a good option for a wedding cake, no?). Here is my Lucy Janes-inspired version…

Red Velvet Cake – cuts into roughly 10 generous slices
200g unsalted butter
150g baking margarine
Six large, free-range eggs
300g self-raising flour
30g cocoa powder
350g golden caster sugar
2 x 38ml red food colouring bottles
½ tsp salt
2 tsps vanilla extract
1½ tbsp white wine vinegar
1½ tbsp bicarbonate of soda

24cm loose-bottomed baking tin, greased and lined with baking paper. Line the sides too with a double thickness of paper which should extend two inches above the top of the tin. Pre-heat the oven to 180 degrees C.

Cream together the butter, margarine and sugar together in a large mixing bowl until light and fluffy. Add three of the eggs, one by one, beating thoroughly between each addition.

Sift together the flour, cocoa powder and salt and add a third of it to the butter, sugar and eggs. Beat in the rest of the eggs, one by one. Add the vanilla extract and red food colouring and then mix in the white wine vinegar mixed with the bicarb of soda. (For the last bit, mix it in quickly and lightly with a spoon rather than an electric mixer if you’ve been using this for the rest of the cake preparation.)

Pour into the tin and bake immediately for 1 hour 15 mins. Once the cooking time is more than two-thirds of the way through, you can open the oven door to check if you need to put foil on top of the cake to stop it burning.

Take the cake out of the oven and leave to stand for five minutes before turning out onto a rack. Cool thoroughly and then loosely cover and leave overnight. (It’s easier to decorate if you do this the next day.)


300ml double cream, 600g full-fat cream cheese,300g icing sugar, sifted; and 50-75g dessicated coconut (optional)
Using a sharp knife and a steady hand (!), slice the cake in two horizontally. Place the bottom half on a cake stand. Whip the cream until it is stiff and mix together the cream cheese and icing suar. Mix with the cream. Spread evenly over the bottom cake and place the other half of the cake on top and decorate the top and sides with the rest of the icing. Dredge with the coconut, if using.