Red velvet cake with a moist rich red tinted sponge, a hint of chocolate and tangy buttermilk flavour and a superior velvety soft cream cheese frosting. This cake is surprisingly easy to make. You can use 3 x 7 inch cake tins but two 9 inch cake tins work just as well.
Red velvet cake with a moist rich red tinted sponge, a hint of chocolate and tangy buttermilk flavour and a superior velvety soft cream cheese frosting. This cake is surprisingly easy to make. You can use 3 x 7 inch cake tins but two 9 inch cake tins work just as well.
For the Red Velvet Cake 400 g plain flour 315 g caster sugar 2 tbsp cocoa powder 1 tsp baking soda 1 tsp salt 3 eggs 1 (240ml) cup vegetable oil 1 (240ml) cup buttermilk 1 tbsp cider vinegar 113 g unsalted butter, at room temperature 2 tbsp red food colouringFor the frosting 200 g cream cheese 115 g unsalted butter, at room temperature 1 tsp vanilla extract large pinch of salt 3 cups powdered sugar
11. Preheat the oven to 180C / 350 F and line the base of 3 x 18cm (7 inch) round cake tins with parchment paper then grease the parchment paper and sides of the tins with olive oil.
2. Whisk the flour, cocoa powder, baking soda and salt together in a large bowl and set aside.
3. Place the butter and sugar in a large bowl and use a handheld or stand mixer to beat until smooth. Add the eggs one at a time (whisking between each), then the cider vinegar, vegetable oil, buttermilk and red food colouring. Beat together until smooth.
4.Add the dry ingredients to the wet ingredients and beat until just combined. Make sure not to overmix.
5. Divide the batter between the 3 cake tins and bake in the oven for 30-35 minutes or until a toothpick inserted into the middle comes out clean.
6. Once done remove from the oven and leave to cool before adding the frosting.
Frosting21. Use a handheld electric or stand mixer to beat the butter and cream cheese together until smooth (about 3 minutes on medium speed). Add in the vanilla extract, salt and powdered sugar. Beat on low speed first for about 30 seconds or so and then increase to high speed for about 2 minutes.
Frost the cake31. Once the cakes have cooled, remove from the pan and use a sharp knife to cut a slim layer off the top of each cake to create a flat surface (set the top layers aside to decorate the cake later).
2. Place about one cup of frosting on your first cake layer and spread evenly. Repeat with the second and third layer (I like to place the last layer upside down to ensure a very even top).
3. Use the remaining frosting to coat the sides of the cake.
4. Crumble the discarded top layers of the cake and use to decorate the sides and top of the cake if desired.
1. Preheat the oven to 180C / 350 F and line the base of 3 x 18cm (7 inch) round cake tins with parchment paper then grease the parchment paper and sides of the tins with olive oil.
2. Whisk the flour, cocoa powder, baking soda and salt together in a large bowl and set aside.
3. Place the butter and sugar in a large bowl and use a handheld or stand mixer to beat until smooth. Add the eggs one at a time (whisking between each), then the cider vinegar, vegetable oil, buttermilk and red food colouring. Beat together until smooth.
4.Add the dry ingredients to the wet ingredients and beat until just combined. Make sure not to overmix.
5. Divide the batter between the 3 cake tins and bake in the oven for 30-35 minutes or until a toothpick inserted into the middle comes out clean.
6. Once done remove from the oven and leave to cool before adding the frosting.
1. Use a handheld electric or stand mixer to beat the butter and cream cheese together until smooth (about 3 minutes on medium speed). Add in the vanilla extract, salt and powdered sugar. Beat on low speed first for about 30 seconds or so and then increase to high speed for about 2 minutes.
1. Once the cakes have cooled, remove from the pan and use a sharp knife to cut a slim layer off the top of each cake to create a flat surface (set the top layers aside to decorate the cake later).
2. Place about one cup of frosting on your first cake layer and spread evenly. Repeat with the second and third layer (I like to place the last layer upside down to ensure a very even top).
3. Use the remaining frosting to coat the sides of the cake.
4. Crumble the discarded top layers of the cake and use to decorate the sides and top of the cake if desired.
Ingredients
Directions
1. Preheat the oven to 180C / 350 F and line the base of 3 x 18cm (7 inch) round cake tins with parchment paper then grease the parchment paper and sides of the tins with olive oil.
2. Whisk the flour, cocoa powder, baking soda and salt together in a large bowl and set aside.
3. Place the butter and sugar in a large bowl and use a handheld or stand mixer to beat until smooth. Add the eggs one at a time (whisking between each), then the cider vinegar, vegetable oil, buttermilk and red food colouring. Beat together until smooth.
4.Add the dry ingredients to the wet ingredients and beat until just combined. Make sure not to overmix.
5. Divide the batter between the 3 cake tins and bake in the oven for 30-35 minutes or until a toothpick inserted into the middle comes out clean.
6. Once done remove from the oven and leave to cool before adding the frosting.
1. Use a handheld electric or stand mixer to beat the butter and cream cheese together until smooth (about 3 minutes on medium speed). Add in the vanilla extract, salt and powdered sugar. Beat on low speed first for about 30 seconds or so and then increase to high speed for about 2 minutes.
1. Once the cakes have cooled, remove from the pan and use a sharp knife to cut a slim layer off the top of each cake to create a flat surface (set the top layers aside to decorate the cake later).
2. Place about one cup of frosting on your first cake layer and spread evenly. Repeat with the second and third layer (I like to place the last layer upside down to ensure a very even top).
3. Use the remaining frosting to coat the sides of the cake.
4. Crumble the discarded top layers of the cake and use to decorate the sides and top of the cake if desired.