Red velvet cake looks and tastes amazing. The beautiful red colour is unusual for a cake and contrasts nicely with cream cheese icing. Despite looking like a cake best left only to the professionals, the following recipe is deceptively easy to make.
- 120g butter
- 300g sugar
- 2 eggs
- 50g cocoa powder
- 2 tablespoons of red food colouring
- 1 teaspoon vanilla extract
- 300g plain white flour
- 1 teaspoon salt
- 240ml buttermilk
- 1 tablespoon white wine vinegar
- 1 teaspoon bicarbonate of soda
- Preheat the oven to 180 C (mark 4). Grease the inside of two sandwich tins with butter.
- Mix the butter and sugar together in a large mixing bowl. Add the eggs one at a time and continue to mix until nice and light.
- Add the vanilla extract and sieve the cocoa powder in. Mix again.
- Add the salt and sieve half of the flour into the bowl along with half of the buttermilk. Stir until smooth and the add the remaining flour and buttermilk.
- Stir in 2 tablespoons of red food colouring. Mix well until an even red colour throughout.
- Combine the white wine vinegar and bicarbonate of soda in a cup and then stir into the mixture thoroughly.
- Pour half of the mixture into each of the sandwich tins and then place into the oven for about 30 minutes.
- Leave the cakes to cool after removing from the oven and before turning out of the tins.
To serve the cake we’ll make cream cheese icing to spread between the two pieces and to coat the outside. Take a large bowl and add 100g of butter, 600g of icing sugar and 250g of cream cheese. Mix together until thick and smooth before applying to the cake.
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