Every year, I ask my boy what birthday cake he'd like, and this little tradition has become one of my favourite parts of celebrating his special day. This year, he requested a red velvet cake.
Instead of using the usual artificial red food colouring, I wanted to make a more natural version by using beetroot powder. While the cake didn't achieve the bright, vibrant red that we're all familiar with, it turned out with a lovely natural hue. Sometimes, nature gives us softer colours, but that also makes it beautifully unique. The taste and texture, however, were exactly what I had hoped for. The cake was soft, moist and tender, paired with a light cream cheese frosting that complemented it perfectly without being overly sweet.
Most importantly, my boy loved it, and that's all that mattered. Seeing him enjoy a cake made with love made every bit of effort worthwhile. Happy 17th Birthday, Louis! ❤️ Wishing you a year filled with good health, happiness, exciting adventures and beautiful memories. May you always stay kind, curious and true to yourself. I love you always.
Ingredients: 中文食谱：请在网页的右边点击Translate, 然后选择中文翻译
210g All Purpose Flour
2 tbsp Beetroot Powder
3 tsp Natural Cocoa Powder (not Dutch-processed)
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
115g Butter, softened
180g Castor Sugar
2 Large Eggs
1 tbsp Pure Vanilla Extract
185g Buttermilk
1 tsp Vinegar
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Method:
1. Preheat the oven to 180°C.
2. Sift together the flour, beetroot powder, cocoa powder, baking powder, baking soda and salt.
3. In a mixing bowl, beat the softened butter and sugar on medium-high speed until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Reduce the mixer speed to low. Add one-third of the dry ingredients, followed by half of the buttermilk mixed with the vinegar. Repeat the process, finishing with the remaining dry ingredients. Mix only until just combined to ensure a soft, tender crumb.
4. Line the bottoms of two 6-inch round cake pans with parchment paper. Divide the batter evenly between the prepared cake pans. Bake in a preheated oven at 180°C for 15 minutes, then reduce to 160°C and continue baking for another 25 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. Frost with your favourite cream cheese frosting and decorate as desired. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood to receive more recipe updates. Remember to favourite my pages to see my posts on your news feed. Enjoy!
