Red Velvet cake with coconut whip cream
I loved making this chocolate-y flavoured red velvet cake. The fluffy sponge is perfectly complimented by the coconut whip cream. It’s delicious and will for sure impress your loved ones.
Makes: 1 cake (8″/20cm tin)
Preparing Time: 35-40 minutes (includes cooking time).
- 1 cup unsalted butter, softened
- 1.5 cup sugar
- 2 Clarence Court Burford Browns eggs
- 1 tsp vanilla extract
- Red food colouring (I used beetroot powder)
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 2 tBsp cacao powder
- 1 cup greek yogurt
- 1 tBsp white wine vinegar
- coconut whip cream for frosting
- chocolate hearts, berries, edible flowers or any of your favourite fruit or toppings
- Sift and xix the flour, salt, baking soda and cacao powder in a bowl and set aside. I like to make my cake taste more chocolate-y, so I may add more than 2 tBsp cacao powder.
Note: if you add a lot of cacao powder, your cake might not become bright red.
- Beat the butter until it’s creamy, then gradually add the sugar and the eggs. Beat until smooth and fluffy.
- Add the vanilla extract and the red colouring. I like to start with just a teaspoon and then add more if needed until I achieve the colour I like.
- Add half of the dry ingredients into the butter and mix well. Then add half of the greek yogurt and mix well again. Repeat.
- Add the white wine vinegar and mix well.
- Grease a cake tin (8″/20cm) and add the batter to it.
- When the cake is ready, let it cool off for awhile before you start decorating it.
- It’s time to decorate your cake! I made a 2-layered dessert, so I cut through the middle of the cake. If you want to do the same, then spread the coconut whip cream on the first layer and then place the second layer on top. Finish decorating with berries, edible flower, chocolate hearts or you favourite toppings! I added some redcurrant berries, chocolate hearts, pink macarons and pink roses.