I love baking. Cooking and baking has been a part of growing up in an Angolan family. Birthdays, get-togethers, family visits, it all meant cooking up a storm and this is how my love for food started. As part of a traditional upbringing my mom would ask me to join her in the kitchen and help, this automatically also meant you got to be responsible for a certain dish. I mastered traditional dishes such as funge, mufete, and desserts such as pudim de leite condensado (don’t worry, they’ll appear on the blog soon enough).
Along the way I picked up a few favorite dishes of my own and I also enjoyed baking a lot more and started to experiment on my own. One of my favorite cakes to make is a red velvet cake. I have been asked to make this cake so many times, that I can say that it’s a favorite amongst my friends, so obviously it had to be my first food post on the blog.
preheat oven at 175c (350) and grease and flour your tins.
For the cake:
280 grams sifted flour
1/2 teaspoon salt
20 grams regular (unsweetened)cocoa powder
125 ml vegetable oil (I prefer sunflower oil)
300 grams granulated white sugar
3 large eggs
1 teaspoon vanilla essence
1 1/2 teaspoon coffee essence
260 ml buttermilk
red food coloring (depending on how red you want it)
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Mix the flour, cocoa powder and salt together in a bowl and set aside.
In another bowl mix the sugar and oil together until it has a light color, then start adding the eggs one by one while mixing. Continue by adding the flour mixture and buttermilk and the food coloring (I sometimes mix the food coloring into the buttermilk to make it easier). Add the vanilla and coffee essence and after your batter is nice and smooth, mix the baking soda and vinegar together and add it to the batter. Stir thoroughly and transfer to tins and bake for 25-30 minutes (depending on your oven). When your cake is done, let it cool in the tin on a rack for about 15 minutes, after that take it out of the tin and let cool for another 45 minutes to an hour. In the meantime you can work on your frosting.
For the frosting:
300 ml double cream
2 teaspoons of vanilla essence
120 grams icing sugar
375 grams cream cheese
In your mixer mix the cream cheese, icing sugar and vanilla essence, transfer to a bowl and set in the fridge. Now whip your double cream until it’s stiff (be careful to not whip for too long). Once your cream is whipped, fold it into the cream cheese mixture and mix for quick 10 seconds to get it smooth.
Your frosting is done, and you can choose how you want to decorate your cake, whether you want to pipe it or just fill your cake layers with it. Unfortunately I forgot to take pictures of this stage.
– I like adding very thin slices of strawberry between the frosting and layers.
– If you want to pipe the frosting, let it cool in the fridge for about 30 minutes (put it in the piping bag first)
– Bought this cute Cake Decoration Icing Tips Set With Piping Bag (with black girl illustration guide) from Caroline Crumb on Amazon
– I let the cake set in the fridge overnight, I feel it tastes much better then
– For decoration you can buy simple white flowers and dye them with food color for more subtle colors. I used some of the red food coloring for an added effect on the flowers.