7-inch Red Velvet Cake

Here is a 7 inch red velvet cake that I made thinking that I deserved a sweet treat that I could enjoy in measure. Now that I’ve had distance from this brief period of my life, I can look at series of photos and their time stamps with a clear mind. I can safely say that cake is a horrible addictive drug, and I hope that you can support me in this time of withdrawal.

Cake base, un-cut

24 October 23:49 – Red velvet cake, just baked

Cake sliced, decorated, first slice taken

25 October 01:55 – Cake sliced, decorated, first slice taken

Cake with fork almost piercing

25 October 11:13 Starting to not take slices of cake

Cake fork resting on cake plate, partially eaten cake

25 October 11:16 Evening out the margins

Half eaten cake

25 October 22:05 Midpoint

Ragged slice of red velvet cake

26 October 11:26 Last slice

1-inch sliver of cake

26 October 19:16 Last bite

7-inch Red Velvet Cake

150g butter, softened
150g superfine sugar
2 eggs
110g all purpose flour
16g potato or corn starch
80mL milk
25g unsweetened cocoa
7g baking powder
1 tbsp red coloring
a few drops vanilla extract
small pinch salt

Line and grease a cake pan with melted butter and parchment.

Preheat the oven to 350 degrees F (180 degrees C). Put the butter and sugar into a large bowl and beat together until light and fluffy. Gradually beat in the eggs, vanilla, salt. Sift flour and starch into the mix to prevent curdling. Add milk, unsweetened cocoa, and baking powder and give it a final beat to mix together. Add the food coloring and mix well. Spoon into the prepared pan and bake for 30 to 40 mins. The cake is ready when firm to the touch and a skewer inserted into the center comes out clean. Let cool in the pan for 5 minutes then turn out onto a cooling rack. Peel off the lining paper and let cool.

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