Now, I'm not a big fan of cream cheese frostings so decided to use a rum flavoured buttercream frosting, which I have never made prior to making this cake, but I think worked out lovely. I had one of those "I should try ...." moments which paid of. In fact my family said that this was their FAVOURITE cake I have ever made, since I got into baking 2.5 years ago. That is some compliment and on that note, here is how my Red Velvet Cake with rum buttercream frosting turned out.
|Red Velvet Cake|
|Red Velvet covered|
|Red Velvet cake pre sprinkles|
|Slice of Red Velvet cake|
|Butter and sugar|
|Butter and sugar combined|
I then added the oil, with one tablespoon of Christmas red food colouring to the butter and sugar mixture.
|Oil and food colouring|
I then added the the eggs, one at a time to the flour mixture and part of the butter and sugar and oil mixture.
|Red velvet mixture|
|Cake mixture pre baking|
|Red Velvet baked|
I whisked the butter until light and fluffy and then added the icing sugar alongside 4 tablespoons of Jamaican rum which is 60% proof, but if you do not have this in our store cupboard, I suggest using white rum (not Malibu or any rum with coconut flavourings).
|Icing sugar and rum|
|Red Velvet layer|
|Red Velvet cake|
Ingredients for Red Velvet Cake
Bake time 28-30 minutes
You will need Two 9 by 2 inch round cake pans, greased and bottoms lined with parchment paper circles.
2 1/2 cups (10 ounces) sifted self raising flour
1/2 cup (2 ounces) coco
2 teaspoons baking powder
1 teaspoon fine sea salt
3/4 cup canola oil
2 teaspoons pure vanilla extract or flavouring
1 tablespoon red food colouring
3/4 (6 ounces) unsalted butter at room temperature
1 3/4 cups (12 1/4 ounces) sugar
1 cup buttermilk
For the buttercream
4 tablespoons of strong white rum
400g icing sugar
Preheat the oven to gas mark 4. In a small bowl, sift together the flour, coco baking powder and salt, then whisk the ingredients by hand to ensure they are all well mixed. In another small bowl, combine the oil, vanilla and food colouring. Cream the butter and sugar together medium-high speed until fluffy, about 5 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. With your mixer on low speed, drizzle the oil mixture into the batter until well combined.
Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter. With the mixer on low speed, add the flour mixture in three parts, alternating with buttermilk in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not over beat the batter.
Divide the batter evenly in prepared tins and smooth the tins. Place the tins in the middle of the oven and bake until the centres of the cake spring back when lightly touched, 28-30 minutes. Cool on a rack for 30 minutes, before removing the pans.
To make the rum buttercream, whisk the butter until light and fluffy, then add the icing sugar and white rum, then place in the fridge for 30 minutes to firm up. To assemble the cake, place one of the layers, top side up, on a serving plate. Using a metal spatula, spread half of the frosting over the top of the cake, spreading it slightly over the edge of the cake. Place the next layer cake (top side up again) on top of the frosted later. Spread the remainder of the frosting over the top of the cake.