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Archive for the tag “Red Velvet Cake”

Foodporn Friday: Geek Cake

Last week was a colleague’s 40th birthday and because he is a bit of a geek (aren’t we all?) we decided to make him a geeky birthday cake. I started with a red velvet cake made with oil instead of butter so that it keeps longer, topped with cream cheese frosting. And also chocolate cupcakes with chocolate ganache. The fun bit was writing “happy birthday” across the top in binary code and making transformers, pac men and lego pieces from fondant to top the cake and cupcakes. I was thrilled with how they turned out!
Red Velvet Cake
  • 2 cups all purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 2 Tablespoons of cocoa powder
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 1 cup buttermilk
  • 2 teaspoon of vanilla extract
  • 1-2 oz. liquid red food coloring OR two heaped teaspoons gel colouring
  • 1 teaspoon of white vinegar
  • ½ cup of strong coffee
  1. Preheat oven to 180 degrees celsius.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  3. In a large bowl, combine the sugar and vegetable oil.
  4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
  5. Stir in the coffee and white vinegar.
  6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
  7. Generously grease and flour two round cake pans.
  8. Pour the batter evenly into each pan.
  9. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
  10. Let cool on a cooling rack until the pan are warm to the touch.
  11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
  12. Remove the cakes from the pan and let them cool.
  13. Frost the cake with cream cheese frosting when the cakes have cooled completely.

Happy birthday to me!

Friday was my birthday (22, again of course before you ask) and I’ve been thoroughly spoilt all weekend.

Friday was cheesecake at tea-time, followed by a pub lunch. Got home to a surprise visit from friends who came bearing dinner. Saturday was spent baking and then this morning we made a trip to the French Market and picked up supplies before DH cooked a huge brunch. Lots of friends stopping in for visits too which has been awesome.

Food featuring strongly as usual, I made myself a red velvet cake with cream cheese frosting… recipe at the end of the post.

Leaving the Market

Destructaboy & I



The Diva

Anne & Destructaboy

The Diva

The Diva with pancake

Red Velvet Cake (care of Smitten Kitchen)

Yield: 3 cake layers

3 1/2 cups cake flour
1/2 cup unsweetened cocoa
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
6 tablespoons red food coloring or 1 teaspoon red gel food coloring dissolved in 6 tablespoons of water
1 1/2 teaspoons vanilla
1 1/4 cup buttermilk
2 teaspoons baking soda
2 1/2 teaspoons white vinegar.

1. Preheat oven to 180 degrees. Grease 3 round 9-inch layer cake pans and line bottoms with baking paper.

2. Whisk cake flour, cocoa and salt in a bowl.

3. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.

4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.

5. Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.

Cream Cheese Frosting (care of Casey Cooks)

4 225gr packages cream cheese, softened
225gr unsalted butter, softened
2 tsp vanilla
4 cups icing sugar, sifted

Beat cream cheese and butter till smooth. Add vanilla and then the icing sugar one cup at a time. Refridgerate for 30 minutes before using.

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