RED VELVET CAKE IN A JAR – The Consol Shop Stellenbosch

RECIPES MAKE THE MOST OF OUR PRODUCT RANGE

{"id":587035017449,"title":"RED VELVET CAKE IN A JAR","created_at":"2022-01-25T16:26:39+02:00","body_html":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eINGREDIENTS: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e2 \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e⅔\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e cups \u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eCake flour\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e2 TBSP \u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eCocoa powder\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tsp \u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eBaking soda\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e½ cup \u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eUnsalted butter, softened\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 cup \u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eOil\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 ¾ cups \u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eSugar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e2 tsp \u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eVanilla essence\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e3 \u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eEggs, room temperature\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e2 TBSP \u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eRed food colouring\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 cup \u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eButtermilk, room temperature\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e2 tsp \u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eWhite vinegar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eICING: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e125 g \u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eButter, room temperature\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e230 g \u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eMedium fat cream cheese\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e400g \u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eIcing sugar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eDIRECTIONS:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e Preheat the oven to 180°C, then Spray \u0026amp; Cook a baking dish (± 9x13 inches size).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e Sift together the flour, cocoa \u0026amp; baking soda.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e In another large bowl, beat together the butter \u0026amp; sugar until fluffy, then beat in the oil, followed by the eggs, vanilla essence \u0026amp; red food colouring with an electric mixer.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-weight: 400;\"\u003e Start adding the flour mixture to the butter mixture, adding about \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e⅓\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e at a time, alternating with about \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e⅓\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e of the buttermilk. Once combined, turn off the mixer and scrape down the sides of the bowl. \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e Add the vinegar and mix with a spatula.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e Pour the batter into the prepared pan and bake for 30 - 35 mins, or until an inserted toothpick comes out clean.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTO MAKE ICING: \u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eAdd all the ingredients to a bowl \u0026amp; mix on high using an electric mixer, until smooth. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTO ASSEMBLE:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eOnce the cake has cooled, cut out cake discs using a Consol lid. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eThen in a Consol jar, create layers alternating cake discs \u0026amp; icing and voilà - Cake in a Jar :) \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003col\u003e\u003c\/ol\u003e","blog_id":78993162431,"author":"Helizta Eyssen","user_id":69584126143,"published_at":"2022-01-25T19:36:06+02:00","updated_at":"2022-01-27T08:34:03+02:00","summary_html":"","template_suffix":"","handle":"red-velvet-cake-in-a-jar","tags":"","image":{"created_at":"2022-01-26T17:52:17+02:00","alt":"","width":1004,"height":590,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0516\/6052\/1663\/articles\/consol_red_velevt_cake_jar_Business_card.png?v=1643212337"}}

RED VELVET CAKE IN A JAR

INGREDIENTS: 

2 cups Cake flour

2 TBSP Cocoa powder

1 tsp Baking soda

½ cup Unsalted butter, softened

1 cup Oil

1 ¾ cups Sugar

2 tsp Vanilla essence

3 Eggs, room temperature

2 TBSP Red food colouring

1 cup Buttermilk, room temperature

2 tsp White vinegar

 

ICING: 

125 g Butter, room temperature

230 g Medium fat cream cheese

400g Icing sugar

 

DIRECTIONS:

  1. Preheat the oven to 180°C, then Spray & Cook a baking dish (± 9x13 inches size).
  2. Sift together the flour, cocoa & baking soda.
  3. In another large bowl, beat together the butter & sugar until fluffy, then beat in the oil, followed by the eggs, vanilla essence & red food colouring with an electric mixer.
  4. Start adding the flour mixture to the butter mixture, adding about at a time, alternating with about of the buttermilk. Once combined, turn off the mixer and scrape down the sides of the bowl. 
  5. Add the vinegar and mix with a spatula.
  6. Pour the batter into the prepared pan and bake for 30 - 35 mins, or until an inserted toothpick comes out clean.

TO MAKE ICING: 

  1. Add all the ingredients to a bowl & mix on high using an electric mixer, until smooth. 

TO ASSEMBLE:

  1. Once the cake has cooled, cut out cake discs using a Consol lid. 
  2. Then in a Consol jar, create layers alternating cake discs & icing and voilà - Cake in a Jar :)