Prep for SF: red velvet cake

In EXACTLY one month we’ll be heading to San Francisco with the aim of munchmun.ching all that Ben’s fair city has to offer. In the meantime I thought I’d prepare for the trip by baking an all-American classic cake, using my new US cup measures and employing a traditional stateside frosting method (ie plonk on as much icing as possible).

I’ve made red velvet cake on two previous occasions using the Hummingbird Bakery and Magnolia Bakery cookbooks. The first recipe gave an overly greasy mixture and the second tasted of nothing but scarlet food colouring. Ick. I decided to take a leaf out of Goldilocks’ book and, lo and behold, the third recipe turned out just right!


The recipe of win was this delight from Bakerella and I’d recommend it to anyone who has previously considered themselves defeated by red velvet cake…

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