It was my fiancé’s birthday last week, and one of the things I do for him each year is make him whatever birthday cake he would like the most. Up until now the most memorable was the black forest disaster from a few years ago (the cake itself was wonderful, me dropping it upside down on the ground and then being swooped by magpies for it was not). This year he requested a layered mash-up of two of his favourite cakes, Chocolate Stout cake and Red Velvet cake, the common link being that I usually put the same icing on both of them.

The result was a crazy mess of deliciousness!

Note: He was not turning 301 – that’s 30 + 1 because we didn’t have the right candles!

I made both cakes and cut the stout cake into three layers and the red velvet cake into two layers. I made one quantity of cinnamon cream cheese icing, and used it to sandwich the layers together, alternating flavours, and then finish with the rest of the icing on top.

It was not a pretty cake! If I ever do this again I will definitely make more icing to put in between the layers and also to cover the sides. But, despite how it looked, it tasted amazing. Incredibly rich, although the red velvet added some lightness, and huge! Thin slices were more than sufficient to put everyone into a sugar coma.


Red Velvet cupcakes

To me, red velvet cake always has a sense of decadence around it. The texture really is velvety, thanks to the buttermilk, and the cream cheese icing is so luscious.

I’ve made these cakes quite a few times this year upon request, and what I love is that they are so easy – can be made entirely in my kitchenaid mixer – yet they never fail to impress.

This recipe that I use is an adaptation of the one from the famous Hummingbird Bakery, and makes about 24. Continue reading