Red Velvet Layer Cake

I thought I would do a quick post before I fly to Hong Kong for the week. We had planned a family birthday dinner for my grandmother the other night and since I have so much time on my hands these days, I thought I would bake her a cake. I've made red velvet cupcakes in the past and even a dual layer red velvet cake but this time I thought I would take it up a notch. It is a three-layer red velvet cake with cream-cheese frosting. I'm quite pleased with myself as this was the first time I had piped roses like this. Although up close it looks very messy, I'm happy with the finished result.

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