Red Velvet Cake ingredients Cream-cheese frosting
2 large eggs 200g Pure icing sugar
240ml buttermilk 50g Butter
360ml sunflower oil 100g Cream cheese
400g self-raising flour 1 tsp vanilla essence
450g sugar
3 heaped tsp of cocoa powder
3 tbsp of red food colouring
2 tbsp white wine vinegar
2 tsp vanilla essence
a pinch of salt
Method
1. Cake: Preheat oven to 180°C and grease three 8 or 9-inch round cake pans with butter and flour.
2. Whisk eggs in a bowl and then add the buttermilk, vinegar, vanilla essence, sunflower oil and food colouring and incorporate.
3. In a separate bowl, sieve the flour, sugar, coca and salt. Stir together.
4. Combine the dry ingredients with the wet ingredients and whisk together until combined and smooth.
5. Separate cake batter into the three pans and bake for 20-25mins. Keep an eye on the cakes and use a skewer to test the cakes.
6. Cool the cakes completely before assembling and icing
7. Icing: At room temperature, beat the cream cheese and butter in a bowl until light and fluffy with the vanilla essence.
8. Add the icing sugar and mix until combined.
9. Assemble: If the cakes are of uneven height, use a knife to remove excess.
10. Sandwich a layer of cream-cheese icing between each layer of cake
11. Crumb coat the whole cake and place in the fridge for an hour
12. Pipe rosettes or decorate as you like.
13. Refrigerate or serve immediately
14. Enjoy
I'm always keen to try out new cake recipes and play with new decoration ideas, so let me know of any new recipes you have been experimenting with.
Next post will most likely be something on Hong Kong, so stay tuned!!
xx Kat
