Red Velvet Cake Hummingbird Bakery Recipe

Red Velvet Cake Hummingbird Bakery Recipe

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Red Velvet Cake Hummingbird bakery, Vegan red velvet cake, Red velvet
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Introduction

Are you looking for a show-stopping dessert for your next dinner party or special occasion? Look no further than the iconic Red Velvet Cake from the Hummingbird Bakery. This recipe is the perfect balance of rich chocolate and tangy buttermilk, with a striking red hue that makes it a true crowd-pleaser. Plus, it’s surprisingly easy to make at home with just a few simple ingredients.

Ingredients

  • 250g unsalted butter, at room temperature
  • 600g caster sugar
  • 4 large eggs
  • 40g cocoa powder
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 500ml buttermilk
  • 550g plain flour
  • 2 tsp bicarbonate of soda
  • 2 tsp white wine vinegar
  • Red food colouring gel or paste, as needed to achieve desired colour (start with about 1 tsp)

Instructions

  1. Preheat your oven to 170°C (325°F) and grease three 20cm (8 inch) cake tins with butter or cooking spray.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. In a separate bowl, sift together the cocoa powder, flour, and salt.
  5. Gradually add the dry mixture to the butter mixture, alternating with the buttermilk, until all ingredients are combined.
  6. In a small bowl, mix together the bicarbonate of soda and vinegar until it fizzes. Quickly fold this into the cake batter.
  7. Finally, mix in the vanilla extract and red food colouring until you achieve your desired shade of red.
  8. Divide the batter evenly between the three prepared cake tins.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the centre of each cake comes out clean.
  10. Allow the cakes to cool in their tins for 10-15 minutes before transferring them to a wire rack to cool completely.
  11. Once cooled, frost the cake with your favourite cream cheese frosting or buttercream.
  12. Serve and enjoy!
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Nutritional Information

This recipe makes 12-16 servings, depending on how generously you slice your cake. Here is the approximate nutritional information per serving:

  • Calories: 640
  • Protein: 7g
  • Carbohydrates: 97g
  • Fat: 26g
  • Saturated Fat: 16g
  • Cholesterol: 130mg
  • Sodium: 580mg
  • Potassium: 190mg
  • Fiber: 2g
  • Sugar: 72g
  • Vitamin A: 945IU
  • Calcium: 82mg
  • Iron: 2mg

Cooking Time

This recipe takes approximately 45-60 minutes to prepare and 25-30 minutes to bake.

Equipment

  • 3 x 20cm (8 inch) cake tins
  • Mixing bowls
  • Electric mixer or hand whisk
  • Spatula
  • Sieve
  • Measuring cups and spoons
  • Wire rack

Serving Suggestions

This cake is perfect for birthdays, weddings, or any special occasion. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Variations

Try adding a layer of fresh raspberries or strawberries between the cake layers for a fruity twist on this classic recipe. You could also experiment with different frosting flavours, such as chocolate or caramel, to make it your own.

Substitutions

If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes until it curdles. You can also use regular milk or a non-dairy milk alternative, but the flavour and texture of the cake may be slightly different.

Storage

Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze the cake layers for up to 3 months, just be sure to wrap them tightly in plastic wrap and foil before freezing.

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Tips and Notes

– Be sure to use gel or paste food colouring rather than liquid, as liquid can affect the texture of the cake batter. – Don’t overmix the cake batter, as this can lead to a tough and dense cake. – Make sure your butter is at room temperature before starting the recipe, as this will help it cream together more easily with the sugar. – If you don’t have three cake tins, you can bake the cakes in batches or refrigerate the remaining batter while the first batch bakes.

Frequently Asked Questions

Q: Can I make this recipe gluten-free? A: Yes, you can substitute a gluten-free flour blend for the plain flour, but the texture of the cake may be slightly different. Q: How do I know when the cake is done baking? A: Insert a toothpick or cake tester into the centre of the cake – if it comes out clean, the cake is done. Q: Can I make this cake in advance? A: Yes, you can bake the cake layers in advance and freeze them until you’re ready to frost and serve them.

Conclusion

In conclusion, the Hummingbird Bakery’s Red Velvet Cake is a classic recipe that never fails to impress. With its striking red colour and rich chocolate flavour, it’s the perfect dessert for any special occasion. Whether you’re an experienced baker or a novice in the kitchen, this recipe is easy to follow and yields impressive results. So why not give it a try and impress your friends and family with your baking skills?

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