Miriam is an enthusiastic cook. At 13 years old she would bake cakes for her young siblings and parents and they loved them.
- 315g all-purpose flour
- 102g margarine/butter
- 300g granulated sugar
- 2 tablespoon cocoa powder
- 1 cup (240 ml) buttermilk
- 3 large eggs
- 1 tablespoon vinegar
- I teaspoon baking soda
- I teaspoon salt
- Red food colour
- 450g cream cheese
- 2 cups (400g) confectioners’ sugar
- 110g butter/margarine (unsalted)
- 1 teaspoon vanilla
Add the eggs, one at a time and mix well every time you add an egg. There is no problem if you add all the eggs at the same time, make sure you mix well.
Preheat oven to 180o Celsius (356F) for 5 minutes. Set the upper and lower heat so that the heat is well distributed. Put the cakes in the oven and bake for approximately one hour.
To identify if the cake is ready, take a toothpick or a knife and insert it at the centre of the cake. If the knife or toothpick has some dough on its sides, the cake is not ready, otherwise, the cake is ready.
Once the cake is well cooked, remove from the oven and put it on a rack to cool. Wait until it has cooled completely. Frosting does not work well with the warm cake.
In a large bowl, mix butter and sugar. Mix until light and creamy. You can use a wooden spoon and mix with your hand or an electric mixer, both will work well.
Mix the dry ingredients (flour, salt, baking soda) and add to the butter/margarine mixture. Add vanilla, and buttermilk beat to a smooth consistency. Pour one teaspoon vinegar which helps in giving a nice subtle tanginess. Stir the mixture well to ensure that the flour and butter mix well. Do you need more colour? Add a few drops of food colour.
Do not worry about where to get buttermilk. Make one yourself.
Alternatives to buttermilk
- Mix 1 cup of milk with 1 tablespoon of lemon juice. Let it sit until it curdles for ten minutes.
- Mix 1 cup of milk with 1 tablespoon of white vinegar. Let it sit until it curdles for five minutes.
- Mix 1/4 cup of milk with ¾ cup yoghurt. Let it sit until it curdles for five minutes.
- Mix 1/3 cup of milk with 2/3 cup of cream tartar. Let it sit until it curdles for five minutes.
- Mix 1/4 cup of milk with 3/4 cup of sour cream. Let it sit until it curdles for five minutes.
Make a paste of cocoa and the red colour and then add to the butter/margarine and sugar mixture. A paste will ensure that the colour is well mixed in the buttercream.
Take cake 1 baking tin and apply a small amount of oil at the bottom and on the sides. Dust some flour on the baking tin. Dusting is important; it helps the margarine not to melt on the cake. An alternative is the paper lining. This process ensures that the cake does not stick on the baking tin.
Pour the mixture into the baking tin.
Making the frosting
Use cream cheese and butter at room temperature. This helps during whipping when it is soft enough.
In a bowl, whisk/beat the butter and cream cheese until light and fluffy. Add the confectioners’ sugar. Add vanilla and whip until creamy. If the mixture is too thick add several teaspoons of cold milk and mix well.
Cut the cake into layers (you can cut so that you have three pieces of cake). Set the cake. Apply the frost in one cake layer, stack another layer and apply the frosting. Finally stack the last layer and frost it covering the whole cake. Do not frost too thin, make the layer of frost thick. The cake is ready to eat. Enjoy.
This cake can be served with fruit juice, hot or cold tea, alone without any other accompaniment, or any other drink according to preference.
Red Velvet cake is great for outdoor parties such as birthday parties, baby showers, weddings, graduation, anniversaries or any other important occasion. This recipe is specifically great for adults and kids.
Play around with the recipe, with practice it is possible to bake delicious Red velvet cake which you can sell and make money. Understand your market niche and tailor it to suit their needs. You can make small samples of different tastes and share them with your clients to select what suits them best.
This content reflects the personal opinions of the author. It is accurate and true to the best of the author’s knowledge and should not be substituted for impartial fact or advice in legal, political, or personal matters.
© 2021 Miriam Syombua Mutisya