It’s that time again – time for another Secret Recipe Club post.
Whats SRC? It’s a collective of bloggers seeking to try something from someone else’s kitchen. This month I got to explore Claire’s Kitchen, hailing from sunny Brisbane.
And since we were scheduled to travel to the Englishman’s Mum’s home in the tiny village of Nigtevecht, I knew it was time for some cake.
His Dad likes koffie black; Mum prefers milk + sugar. But both have an incredible sweet tooth that they have undoubtedly passed onto my roomate.
So, while browsing Claire’s space and to go with those cuppa’s, I knew just the thing.
This cake is spongy and lite. And super red. I used this cream cheese frosting recipe cause I like the tartness, and because, cheese. duh.
Everyone was pretty impressed, and I’m embarrassed to say 4 people ate this cake over the course of about 5 hours. Maybe you’ll have a bit more self control than we did :)
Audio Pairing: Get it Right by Aretha Franklin
Red Velvet Cake
By August 31, 2014Published:
- Yield: 2 thin rounds or 1 large round (6-8 Servings)
- Prep: 15 mins
- Cook: 25 mins
- Ready In: 40 mins
It's that time again - time for another Secret Recipe Club post. Whats SRC? It's a collective of bloggers seeking to try …
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 2 tbsp cocoa powder
- 1 tsp salt
- 2 eggs
- 1 cup vegetable oil
- 1 cup milk
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white distilled vinegar
- Allow the cake to fully cool before frosting. Serve at room temperature.
- In a large mixing bowl, sift your flour together with your baking soda and salt. Set aside.
- In a measuring cup, add 1 tsp of vinegar to your milk, and give it a good stir. Alternatively, you can 1 cup buttermilk (which I haven't been able to find in The Nethlands)
- In another bowl, sift together your sugar and cocoa powder. Add your eggs one by one, then your vegetable oil. Add the red food coloring and vanilla extract. Set aside.
- Slowly add your milk mixture to your flour, salt and baking soda. Finally, incorporate your sugar mixture until your batter is smooth.
- Poor into a greased cake tin and bake for 25-30 minutes at 185C/380F or until a toothpick comes out clean.
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