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Red Velvet Cake Recipe


Ingredients

  • 190g unsalted butter, room temperature

  • 400g sugar

  • 2 large eggs, at room temperature

  • 2 tsp vanilla extract

  • 300g plain flour

  • 50g regular cocoa powder (not Dutch process)

  • 1 tsp bicarbonate of soda

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 360ml buttermilk

  • 1 1/2 tbsp white vinegar

  • 1 tsp red food colouring gel (this is preferred over liquid food colour)

For the Icing

  • 190g unsalted butter, at room temperature

  • 340g cream cheese, at room temperature

  • 450g icing sugar

  • 1 1/2 tsp vanilla extract

Method

1. Preheat the oven to 170°C. Grease two 8-inch square pans and line the pans with parchment paper so that it comes up the sides as well.

2. Using electric beaters or in a stand mixer to beat the butter until smooth, then add the sugar and beat until light and fluffy. Add the eggs one at a time and beating well after each addition, beat in the vanilla extract.

3. In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder and salt. Add this alternately with the buttermilk, starting and ending with the flour. Stir the white vinegar and food colour together and add this to the cake batter on low speed, but mixing until blended in. Pour the batter into the cakepans and spread to level.

4. Bake the cakes for about 35 minutes, or until a tester or toothpick inserted in the centre of the cake comes out clean. Cool the cakes in their pans for 20 minutes, then turn them out to cool completely.

5. For the icing, beat the butter until fluffy, then beat in the cream cheese until well blended and smooth. Add the icing sugar in 2 additions, beating first on low speed and then increasing. Beat in the vanilla.

6. To assemble the cake, place the first layer of cake on your platter or plate and spread a generous amount of icing on the top. Top this with the second cake layer and ice the top and then the sides. Place the cake in the fridge for at least 2 hours before serving.

Notes:

The cake will keep, refrigerated, for up to 2 days.

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Happy Caking.

RotimiCakeLady

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