Saturday, February 12, 2011

Baking: Red Velvet Cakettes

Red Velvet Cakettes 

 Red velvet cake was popular in the 40s/50s however seemed to die out until a film called Steel Magnolias was released. After this is become increasingly more popular, a New York bakery is even very well known just for its red velvet cupcakes. I like to make cakettes (mini cakes) instead of cupcakes, as if you make a cupcake it  is difficult to add the frosting layer in the middle.
Below is my recipe, however as I am not a huge fan of artifical food colouring, I only add 3 Tablespoons red foodcolouring (hence why mine is not quite fire engine red). If you want some the firey red, add 4 - 5 Tablespoons red food colouring.
I have used a butterscotch and vanilla buttercream icing, however you could use crea chese, or buttercream in the middle layer and meringue icing on top.

Note: the cake is traditionally made with buttermilk, however who has that sitting in thier fridge everyday? I use normal milk (even trim if you like) and squeeze the juice of one lemon into it. This makes it curdle and will give a similar result to buttermilk.

250g Butter
1 1/2 Cups Caster Sugar
2 Teaspoons Vanilla Essence
4 Large Eggs or 5 Small
1 1/2 Cups Flour, Sifted
2 Teaspoons Baking Powder
1/2 Cup Dutched Cocoa
1 Cup Milk with Lemon Juice in it and left for half an hour
3 Tablespoons Red Food Colouring ( 4 - 5 if want fiery red)

250g Butter
2 1/4 Cup Icing Sugar
2 Teaspoons Butterscotch Liqueur
2 Teaspoons Vanilla Essence
2 Teaspoons Vanilla Bean Paste

1. Preheat oven to 160C

2. Cream butter and sugar together until light and fluffy using an electric mixer.

3. Add eggs one at a time, beating well after each addition.

4. Add flour, baking powder, cocoa, milk mixture and food colouring and beat until combined.

5. Spoon mixture into greased muffin trays (I use silicon bakeware). They should be approximately 3/4 - 4/5 full.

6. Bake for 20 minutes or until when a cake tester is inserted it comes out clean.

7. Allow to cool for a few minutes before turning out onto wire tray and cooling until room temperature.

8. Combine all icing ingredients in a bowl and mix until white and fluffy.

9. Cut cakes in half, spread icing in the middle and press back together.

10. Pipe a little dollop of icing on top of the cakette also (I think the one in the picture as a little much icing for eating purposes but looks it pretty).


The lighting in which I took this photo isn't very good but they are red inside!


  1. Beautifully decorated cake. I love the colors!

  2. Thank you. I know its not fiery red (more a deep rich red), but that much food colouring can't be good for you! Next time I think I will try natural beetroot colouring.