Our group of friends are rather obsessed with Hummingbird bakery’s red velvet cake. You will understand why. The Hummingbird is an American-style bakery filled with pretty little cupcakes and huge tall layer cakes. Our first encounter with the Hummingbird was its original store at Portobello road. Just look at the queue!
The wild boar got a bit impatient and so we left for their branch at South Kensington. Better, but we still had to queue.
We got ourselves some red velvet, carrot cake and nutella cupcakes. I am normally not a cupcake person because of its overly sweet frosting, but these were good. The cakes were very light and moist and the frosting has just the right amount of sweetness. They were all really good.
Rocky road. I think it’s just a bunch of random chocolate bars and marshmallows fused together.
A chocolate devil’s food cake. ooo so chocolatey!
Our favorite is still the red velvet cake and we only go back for the red velvet ever since. I think it’s the deep red color that makes it so unique and so…irresistible. Our red velvet cake obsession continues…cupcakes for a friend’s birthday.
A 10″ red velvet layer cake for our barbecue session. We all agreed that the layer cake is better than the cupcakes. I personally like the layers and they normally come in HUGE slices. Yea..call me greedy! And then there were other random occasions…long story short, we love the red velvet cake!
I decided to try baking one myself. It turned out surprisingly good, despite the fact that I suck at frosting! The frosting turned out runny, but it was more manageable after I chucked it into the fridge for about an hour. The instructions for making the cream cheese was a bit odd as it involves beating the icing sugar and butter first before adding cream cheese. Other cream cheese frosting methods however requires you to beat the butter and cream cheese before adding sugar. Not sure if there’s a difference. Will find out the next time!
The Hummingbird’s Red Velvet Cake Recipe:
Red Velvet Cake
Prep time: 15 mins
Cook time: 65 mins
Yield: Makes a 6″ cake, 2 tiers. I halved the recipe and made a 3rd tier. The original recipe yields 12 cupcakes.
For the cake:
- 60g unsalted butter, at room temperature
- 150g caster sugar
- 1 egg
- 10g cocoa powder
- 20ml red food colouring (preferably Dr. Oetker brand)
- ½ tsp vanilla extract
- 120ml buttermilk
- 150g plain flour
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 1½ tsp white wine vinegar
For cream cheese frosting: enough to cover the whole 3-tier cake
- 300g icing sugar, sifted (I used 200g)
- 50g unsalted butter, at room temperature (I used 40g)
- 125g cream cheese, cold (I used 200g)
For the cake
- Preheat the oven to 170°C.
- Beat butter and the sugar on medium speed until light and fluffy and well mixed.
- Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
- In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extra ct to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients
- from the side of the bowl with a rubber spatula).
- Turn the mixer up to slow speed, slowly pour in half the buttermilk.
- Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again.
- Turn the mixer up to high speed and beat until you have a smooth, even mixture.
- Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
- Pour into a lightly greased 6″ cake tin.
- Bake for about 40 mins or until done. Check for doneness by inserting a toothpick in t he middle, should come out clean if done.
- Leave to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.
- Frost with cream cheese frosting.
For cream cheese frosting:
- Beat the icing sugar and butter together on medium-slow speed until the mixture comes to gether and is well mixed. Mine formed crumbs instead.
- Add the cream cheese in one go and beat until it is completely incorporated.
- Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy (at least five minutes). Do not overbeat, as it can quickly become runny.
- For the 3rd tier, just half the recipe and bake for about 25 mins.
- The cream cheese frosting I made was a bit runny. I put it in the fridge for about 1 hr before spreading (a great tip from a fellow twitter!). The runniness might also be due to using less than suggested amount of icing sugar and more cheese.
- The bicarbonate of soda reacts with the acidic ingredients and release carbon dioxide gas (for leavening), so it’s best to bake the batter immediately. That’s the reason why I mixed the batter and baked the 3rd tier after baking the 1st 2 tiers. My cake tin was also not tall enough and I only have 1 6″ cake tin.
The Hummingbird Bakery
47 Old Brompton Rd
Tel: +44(0)20 7584 0055