Red Velvet Cake

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This red velvet cake is really moist and super delicious. The stunning colour of the sponge looks beautiful against the contrasting cream cheese icing. A great celebration cake!

For the Cake

250g unsalted butter, softened
250g caster sugar
4 large eggs
230g self-raising flour
2 tbsp cocoa powder
½ tsp salt
4 tbsp buttermilk
½ tsp vanilla extract
½ tsp red food colouring
1 ½ tsp apple cider vinegar
¾ tsp bicarbonate of soda

For the Cream Cheese Icing
150g unsalted butter, softened
300g cream cheese
850g icing sugar
½ tsp vanilla extract

– Preheat the oven to 180°C / 160°C with a fan. Grease and line four 8” cake tins.

– Place the butter and sugar in a stand mixer. Whisk for 2 minutes until pale and creamy.

– Add the eggs, one at a time, as you continue to whisk.

– Mix the flour, cocoa powder, and salt in a bowl. Sieve this into the stand mixer and whisk for 1 minute to combine.

– Mix the buttermilk, vanilla, and red food colouring in a bowl. Slowly add this to the cake mixture while you continue to whisk.

– Mix the vinegar and bicarbonate of soda in a bowl. Add this to the cake mixture and whisk for 1 minute.

– Distribute the cake mixture evenly between the four tins and spread it to the edges. Bake in the oven for 12 minutes.

– Remove the cakes from the oven and tins, and allow them to cool.

– To prepare the icing, place the butter in a stand mixer and whisk until creamy.

– Add the cream cheese and whisk for 1 minute.

– Add the icing sugar slowly while you continue to whisk at slow speed. Then, add the vanilla extract and whisk to combine.

– To assemble the cake, place one cake on a serving plate/stand and spread a thin layer of icing on top. Place another cake on top and repeat.

– Spread the remaining icing around the whole cake.

– Garnish with your favourite decorations!

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