Yesterday we celebrated midsummer in Sweden, which basically is a celebration declaring that summer has reached it’s perk (the middle of sumer) and that it’s just going to get colder and darker from now on. I’m still at my mum’s in northern Sweden so we threw a huge party for family and friends. We cooked a lot (!), so I will post many recipes from midsummer for a while. I want to blog at least every other day, but since I am visiting my mum and have to be social and my boyfriend just arrived I really have to be social. Just to stick to the topic: what have unhealthy amounts of cal’s and food coloring? That’s Right! A classic southern Red Velvet cake. Delicious red and moist sponge with a light taste of chocolate coated and filled with Cream Cheese frosting. Of course, you can use buttercream, but that just leads to a really heavy and sugary cake.
But when made with cream cheese frosting, it’s light, but still heavy. It can be made up to 3 days ahead.
CLASSIC RED VELVET CAKE 8″ pan, Serves 6-8.
2 1/2 cup (250 grams) sifted flour
2 tablespoons cocoa powder
2/3 cup canola oil
1 1/2 cups granulated white sugar
4 large eggs
1 1/3 cup buttermilk *see note*
2-4 ounces liquid red food coloring (depending on desired amount of brightness)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
preheat oven to 350 F/ 175C
Sift the flour into a mixing bowl and add cocoa powder, baking powder, baking soda, the sugar and stir it together. Add the canola oil, buttermilk, food coloring and slowly add the eggs – one at a time. Whisk, preferably with an electric hand mixer.
Pour into an 8″ pan, and cook for 25-30 minutes or until a stick comes out clean.
Let cool, preferably over night.
TIP: For a clean cut layering and easier frosting, put the whole cake in the freezer for about 30-60 minutes before frosting
*NOTE* If you’re in Sweden and don’t have buttermilk, you can use a high-fat milk and add 1 tablespoon of vinegar to the milk and let set for 15 minutes. Otherwise, use “filmjölk” or Soured Cream.
CREAM CHEESE FROSTING
2 sticks (150g) unsalted butter, at room temprature2 cup icing sugar
16 ounces cream cheese !! refrigerated !!
Cream the butter until it’s soft, and slowly add icing sugar. Then add the cold cream cheese, little at the time. The Cream cheese frosting will stiffen up in the fridge later on.