Members' Recipes Archive

March 2011
Red Velvet Cake with American Frosting and Roses
James McIntosh

On a trip to New York City I was admiring my buddy Mike’s kitchen and asked if he cooked, as the kitchen was ‘way too tidy’.  The response was, ‘I make a great red velvet cake’.  I had never heard of that before so Mike educated me. My main concern was that my mouth would be red from the food colouring, but that doesn't happen as the colouring is baked into the cake.
125g salted butter, softened, plus more for the tins
250g self raising flour, sifted
2 tbsp cocoa powder
300g caster sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
240ml buttermilk
2 tbsp red food colouring or cochineal
1 tsp distilled white vinegar
1 tsp baking soda

for the American Frosting
whites of 2 large eggs
250g caster sugar

to decorate
6 red roses
3 tbsp desiccated coconut
Preheat the oven to 180C(160C fan)/350F/gas mark 4 and butter and line two 23cm/9inch round cake tins.
Sift the flour and cocoa powder together and set aside.

In a large mixing bowl, cream the butter and sugar together until pale and fluffy. Add the eggs in three stages, beating well between each addition.
In another bowl, mix the vanilla, buttermilk and colouring together.  

To the butter, sugar and egg mixture, add a third of the flour and cocoa mixture and a third of the buttermilk mixture alternatively until they are all combined.
In a small cup, mix the vinegar and baking soda, allow to fizz for a moment and then fold into the mixture.
Divide the mixture between the two cake tins and bake for 25-30 minutes, until a skewer inserted into the centre comes out clean. Remove from the oven, and allow to cool.
Meanwhile, make the frosting by placing the ingredients in a large bowl with 4 tablespoons of water and set the bowl over a pan of boiling water. Whisk constantly for 12-15 minutes, ideally with an electric mixer, until the mixture thickens and holds its shape.

To serve, sandwich the two cakes together with a little frosting. Then cover the top and sides with the remaining frosting, arrange the roses on top and sprinkle with the coconut.

(c) James McIntosh 2011 


Author: James McIntosh Email:

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