Monday, 16 July 2012
Raspberry Red Velvet Cake
Red Velvet cake is one of my very favourite cakes. An ordinary buttermilk sponge is nothing special, but when you add food colouring to the batter, well, that's a different matter altogether. I mean, what's not to love about a whole bottle of rose pink food colouring?
I first discovered this cake about five years ago on the internet. Back then Red Velvet Cake was nowhere to be seen in Australian cake shops and was somewhat of a novelty. Ordinarily I cover the outside of the cake with the white cream cheese frosting, so you can imagine the surprise of cutting into a seemingly white cake for the first time to reveal a shockingly red interior.
Nowadays you can find red velvet cake all over the place and consequently partakers are not overcome with the same wonder and awe as when they first gazed upon its crimson interior. Nonetheless, it remains one of my favourites and I make it whenever the opportunity presents itself.
The sponge itself is made with canola/vegetable oil instead of butter. This, in addition to the buttermilk makes for a very moist, tender crumb. The best thing is that the cake keeps extremely well and can be made several days in advance.
It is a lovely cake, served with a deliciously fluffy cream cheese frosting and makes a wonderful addition to any special celebration. Do try it!