Don’t forget to go through the baking tips first, CHECK IT NOW!
The recipe for my red velvet bakes is consistently great. It is moist and light. I’ve been told by everyone who tried my bakes, that this is my best! Every time I make it for my friends, a crazy one of them hides the cake from her own family. Honest. The cream cheese frosting is creamy and sweet, and you can adjust the level of sweetness. Add one cup of the powdered sugar and taste it to see how much more sweetness you want. Add small portions of the sugar so you get to the sweetness you want. A few of these red velvet sandwiches are all you need for your daily meals 🙂
Prep time: 40 mins – Cook time: 20-25 mins – Decorating time: 20 mins – Total time: 85 mins
Ingredients:
- ½ cup butter
- 3/4 cup sugar
- 2 eggs
- 2 tablespoons cocoa powder
- 1 tbsp red food-color or if using gel then 2 drops
- 1 tsp vanilla extract
- 1 cup milk with 2 tablespoons vinegar
- 2 cups flour
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 3 tsp vinegar
Equipment:
| Measuring cups and spoons |
| Mini loaf pan |
| Mini loaf paper liners |
| Small bowl |
| Standing electric whisk |
| Palette knife |
See recipe for cream cheese frosting HERE.
How to…..
Preheat the oven to 350 degrees Fahrenheit/ 176°C. Line the mini loaf cake pan with paper liners or butter and flour them.
Stir in 2 tablespoons vinegar to the cup of milk. Stir it until well mixed. Let it sit as you continue with the other steps.
In a large bowl, mix butter and sugar with an electric mixer on medium speed until light and fluffy. Turn the mixer up to high speed, slowly add the eggs and beat until well incorporated.
In a separate small bowl, mix together the cocoa powder, liquid food-colour and vanilla to make a thick dark paste. If you’re using gel for the food colour, you may need to add 1-2 tablespoons of water and mix.
Add the cocoa paste to the butter mixture and beat with the electric mixer until well combined.
Turn the mixer down to slow speed and slowly pour in half the milk and vinegar mix. Beat until well mixed, then add half the flour, and beat until well incorporated. Repeat this process until all the milk and vinegar mix and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat for about 30 seconds until you have a smooth, even mixture.
Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed.
Pour into the mini loaf pans, filling each one half of the way up to give it room to rise.
Bake for 20-25 minutes or until a toothpick comes out dry.
Let them cool for 5-10 minutes, and then remove from the pans to cool completely.
After they cool down. slice each mini loaf cake into equal slices as if you’re cutting toast. You will get about 6-8 slices from each mini loaf cake (depending on how thick you cut them). Put one of the slices on a plate, and add a small dollop of cream cheese frosting to it. About a teaspoon. Spread with a knife, and place the second slice on top of it. Make a few of these slices, and eat away!
ps – if you have some batter left over, you can make a few extra cupcakes or a 4 inch cake!