I was asked to make the wedding cakes for my son’s wedding and he and his bride-to-be wanted a Red Velvet Cake to be decorated as a Semi Naked Cake. Many of the recipes ‘out there’ for Red Velvet Cake are for cupcakes. So I had to experiment and adapt some recipes to develop a large cake recipe. I am now very familiar with this recipe having made at least 12 of these cakes this year. Most of these were experiments in the lead up to the wedding. But we ate very little of the cake. Andrew’s work mates were very obliging and ate their way through at least 2 test runs for us. So we knew that it was yummy and worth making.

This recipe is for either a 10 inch cake tin or a deep 8 inch cake tin. You could of course reduce the size but you may find you need a big cake because it is very tasty and it will be eaten quite quickly!!

Here it is..

What you will need

3 cups plain flour

1 cup Self Raising flour

3 tablespoons of cocoa powder

2 teaspoons of bicarbonate of soda

2.5 cups sugar

2 cups buttermilk (you can use milk+a splash of vinegar)

1 cup vegetable oil ( I use Olive Oil)

4 eggs lightly beaten

2 tablespoons of red food colouring

4 teaspoons of white vinegar

1/2 cup hot water

Method

Preheat the oven to 160 C (fan forced oven). Grease either a 10 inch or deep 8 inch tin. 

Sift flours together with cocoa and bicarb into a bowl.

Stir in the sugar.

Make a well and add in the milk, oil and eggs. Stir to combine.

Add the food colouring, vinegar and hot water and stir in well. 

Pour into the prepared tin and bake for approximately 1-1/2 hours. 

I cooked the wedding cakes at 140 C to reduce the doming of the cake.

There are a few hacks you need to know about if you want to make your own Naked Cake. So watch out soon for our blog post on making the wedding cakes. You might to use our White Chocolate Frosting recipe for this cake also.

Enjoy!

What Next?

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Until next time,

 

Gillian (and Andrew)