I was challenged to perfect a spelt red velvet cake that tastes as good as it looks. This spelt red velvet cake is moist, light, smooth and is easy to make from scratch at home. Of course, my red velvet cake recipe includes a lightly tangy cream cheese icing that's not too sweet. I have been researching lots of different bakers and was most inspired by a recipe post on sallysbakingaddiction.com; I have adapted and tweaked this red velvet cake recipe to include spelt flour and made this red velvet cake recipe as a loaf cake and my version of a cream cheese drizzle. See below for a few additional baking tips. Happy baking I hope you enjoy this as much as I do, and I didn't even like red velvet cake.
- Red velvet cake is in the top ten of the worlds most popular cakes.
- Originally beetroot was used to turn the cake red instead of food colouring.
- The true origin is unknown. Some reports say it was the Waldorf Astoria Hotel that made it famous in the 1930s. Southern Americans claim it hailed from their area. It has gained popularity in the 2oth century.
- The reason it is called Red Velvet Cake is that the texture of the cake is smooth and soft like velvet
- Some shops that sell red velvet cupcakes, cookies, layered cakes, pancakes, ice cream and even lattes.
- What are the secret tips behind making the Red Velvet cake moist? From my tests, I believe it is the combination of buttermilk, vinegar and oil.
- What gives the velvety and smooth texture. Not over beating the batter, and separating the eggs and folding in the eggs whites before baking.
- Sifted White Spelt Flour or Plain – 165g (about 1.5 cups)
- Sifted Cornflour – 3 tbsp
- Baking Soda – 1/2 tsp
- Salt – 1/4 tsp
- Sifted Cocoa powder – 20g (1 tbsp + 1 tsp)
- Milk – 125ml (about 1/2 cup)
- Lemon juice – 1/2 tbsp
- White vinegar – 1/2 tsp
- Red food gel (*pro gel brand) – 1 tsp
- Vanilla extract – 1/2 tsp
- Castor sugar – 125g (1/2 cup)
- Unsalted butter – 60g (1/4 cup)
- Sunflower oil – 125ml (1/2 cup)
- Eggs separated – 2
Cream Cheese Drizzle
- Philadelphia Cream cheese – 75g (about 1/3 cup)
- Sifted icing sugar – 75g (3/4 cup)
- Lemon juice – 1 tbsp
- PREHEAT oven 160˚C fan, 180˚C
- SOUR milk by adding the lemon juice this will turn it into homemade buttermilk.
- SIFT and then whisk all dry ingredients together and set aside
- BEAT butter and sugar together until light and fluffy
- SEPARATE eggs and set the whites aside in another small bowl
- ADD egg yolks, oil, vanilla and vinegar to a small bowl or jug and whisk until combined.
- POUR egg mix into the butter and sugar mix for a few minutes and blend until combined
- ADD 1/3 of the flour mix, 1/3 of the soured milk and repeat until all mixed in.
- ADD in red food gel colouring and mix until combined.
- BEAT egg whites until soft peaks are formed.
- GENTLY fold in the egg whites into the cake batter until combined.
- POUR batter into prepare a small loaf tin
- BAKE for 45-50 minutes until the skewer comes out clean.
- COOL for about 45 minutes before adding the icing.
Cream Cheese Drizzle Method
- SIFT icing sugar into a medium size bowl
- ADD softened cream cheese and 1 tbsp lemon juice
- WHISK until smooth, the drizzle needs to be the consistency of thick pouring cream. If you want a thicker and fluffier topping check out my Carrot Carrot recipe. https://suemareep.com/carrot-cake-bundt-spelt-flour/
- SPOON onto a slightly cooled cake with lines across the width of the cake until all the icing is used. If your cake has risen a lot you could slice off the top and use that to crumble on top of the icing for decoration.
Sue Maree P Baking Tips
- BUTTERMILK – to make your own buttermilk at home add 1/2 tablespoon of lemon juice or white vinegar to milk
- *RED FOOD COLOURING – I prefer 'pro gel' I only used 1 tsp and achieved a vibrant red colour. I tried Dr Oetker with the same amount and the cake turned out brown.
- FLOUR – no spelt flour it will work perfectly with plain flour. I haven't tried this recipe with self-raising flour.