Ruby Red Velvet cake is an American classic but easily adapted for a special Valentines treat. A traditional velvet cake has layers of moist deep red crumb cake with white vanilla buttercream or frosting. In the recipe below I have included a cream cheese frosting recipe. Ruby Red Velvet cake was made famous at New York City’s Waldorf-Astoria Hotel, and in fact was named Waldorf-Astoria cake*, it is, however, a Southern recipe and is popular at restaurants such as the soul food based Amy Ruth’s in Harlem**. If you have ever seen the film Steel Magnolias the Armadillo shaped groom’s cake is a red velvet cake.
The Science Bit
Most modern recipes use red colouring but the traditionally the acids in the vinegar and buttermilk reacted with red anthocyanin in the cocoa and developed its colour. The buttermilk also helped keep the cake moist, light, and fluffy. Modern chocolate has often undergone Dutch processing, which prevents the colour change of the anthocyanins. When foods were rationed during World War II, bakers used boiled beetroot juices to enhance the colour of their cakes. Sugarbeets are still found in some red velvet cake recipes, where they also add sweetness and help to retain moisture, rather like the carrot in carrot cake. Adams Extract, a Texas company, is credited with bringing the red velvet cake to kitchens across America during the Great Depression era, by being one of the first to promote the use and sales of red food colouring use of point-of-sale posters and tear-off recipe cards.
I like this cake because if you follow the recipe it is light and moist and tastes delicious. The frosting is very rich but addictive, all in all, this is a real heart pleaser.
*Rather like the illustrious Savoy hotel in London the Waldorf-Astoria had a tradition of the Chef’s creating dishes for their guests, Thousand Island Dressing is another creation from the hotel’s kitchens that we still use today. At the Savoy the famous hotelier César Ritz and his Maitre de Cuisine Auguste Escoffier created dishes like Pavlova and Omelette Arnold Bennett for their illustrious clients and for the famous Australian opera singer Nellie Melba both Peach Melba and Melba Toast.
**So Harlem is about as far from the deep south as physically and politically possible but it is where I first tried Velvet cake it’s on the menu as Inez Bass, named after the founder’s Mother.
Ruby Red Velvet Cake
For the Cake
250 gr Plain Flour
60 gr Cocoa Powder
150 gr soft Unsalted Butter
260 gr Caster Sugar
2 large free-range Eggs
200 ml Buttermilk
1 tablespoon Red Food Colouring ( approximately )
1 teaspoon pure Vanilla Extract
1 teaspoon Distilled Vinegar
1 teaspoon Baking Soda
¼ teaspoon Salt
For the Cream Cheese Frosting
250 gr soft full fat Cream Cheese
250 gr Mascarpone Cheese
100 gr Icing Sugar
1 teaspoon pure Vanilla Extract
175 ml Double Cream
For the Cake
Preheat your oven to 350F / 175C / Gas mark 3, then butter and line two twenty-centimetre cake tins with baking parchment. Into a large mixing bowl sift the flour and salt. In a second large bowl beat the butter until very soft, add the sugar to the butter and beat until light and aerated. Whisk the eggs together and slowly add to the butter and sugar, a little at a time, beating well after each addition. Should the mix start to separate and curdle, beat in a little flour before adding more egg, when finished beat in the vanilla extract.
Whisk the buttermilk together with the red food colouring, you may need a little extra depending on the depth of colour. Fold in the buttermilk and flour to the creamed eggs, sugar and butter in three batches using the edge of a large metal spoon. In a small cup combine the vinegar and baking soda. Allow the mixture to begin to fizz up and then fold into the cake batter. Quickly divide the batter evenly between the two prepared tins and tap to remove any large air bubbles.
Bake in the oven for around twenty-five minutes until a metal skewer inserted in the center of the cakes comes out clean. Remove from the oven and allow to cool in the tins for a few minutes. Turn out onto a wire rack and allow to cool totally. At this stage, you can freeze the cakes or wrap in cling film to store overnight.
For the Frosting
In a large mixing bowl beat together the cream cheese and mascarpone until smooth. Sieve in the icing sugar and add the vanilla, whisk until thoroughly combined. Slowly add the cream, whisking until a thick but spreadable consistency is achieved.
Using a large serrated knife carefully cut each cake layer in half. Spread three cake layers with a layer of frosting. Place all four layers of the cake on top of each other and frost the top and sides of the cake. The cake is traditionally garnished with fresh or desiccated coconut.