The recipe for the Hotel Colorado Red Velvet Cake
5 cups cake flour
1/2 tsp salt
2 tbsp natural cocoa powder
3 cups sugar
3 cups oil, canola
4 eggs
2fl oz red food coloring
3 tsp vanilla extract
2 cups buttermilk
1 tbsp baking soda
5 tsp distilled white wine vinegar
Oven set to 350 degrees.
Grease and flour 3 x 9" tins. I like to line with parchment paper on bottom.
Whisk together the flour, salt and cocoa and set aside.
Combine the oil and sugar and add eggs one at a time. Add the vanilla extract and red food coloring. Add one third of the flour mix, followed by one half of the buttermilk, another third of the flour mix, the last half of the buttermilk and then the last third of the flour mix. Whisk together until smooth. When you are ready to bake, combine the baking soda and vinegar together to fizz. Stir and add straight away to cake mix. Mix thoroughly and divide batter between three tins, or in cupcake papers. Bake for 35 mins approx. A little less for cupcakes.
Cream Cheese Icing - more than enough to ice 1 x 9" cake and a big batch of cupcakes!
24oz cream cheese
12oz butter
1 tsp vanilla extract
5 cups sifted confectioners sugar
Beat together the cream cheese and butter until smooth - much better when both at room temperature so that you don't get lumps of butter/cream cheese. Add vanilla and sugar and mix until smooth. At this point, if you need to, refrigerate until you need it.
Spread between layers of cake, around sides and on top, or pipe on to cupcakes.
5 cups cake flour
1/2 tsp salt
2 tbsp natural cocoa powder
3 cups sugar
3 cups oil, canola
4 eggs
2fl oz red food coloring
3 tsp vanilla extract
2 cups buttermilk
1 tbsp baking soda
5 tsp distilled white wine vinegar
Oven set to 350 degrees.
Grease and flour 3 x 9" tins. I like to line with parchment paper on bottom.
Whisk together the flour, salt and cocoa and set aside.
Combine the oil and sugar and add eggs one at a time. Add the vanilla extract and red food coloring. Add one third of the flour mix, followed by one half of the buttermilk, another third of the flour mix, the last half of the buttermilk and then the last third of the flour mix. Whisk together until smooth. When you are ready to bake, combine the baking soda and vinegar together to fizz. Stir and add straight away to cake mix. Mix thoroughly and divide batter between three tins, or in cupcake papers. Bake for 35 mins approx. A little less for cupcakes.
Cream Cheese Icing - more than enough to ice 1 x 9" cake and a big batch of cupcakes!
24oz cream cheese
12oz butter
1 tsp vanilla extract
5 cups sifted confectioners sugar
Beat together the cream cheese and butter until smooth - much better when both at room temperature so that you don't get lumps of butter/cream cheese. Add vanilla and sugar and mix until smooth. At this point, if you need to, refrigerate until you need it.
Spread between layers of cake, around sides and on top, or pipe on to cupcakes.
