“Red Velvet Cake is always a crowd pleaser perfect for special occasions and birthdays. For those who are not familiar with red velvet the cake is very moist, a luscious red colour with a hint of chocolate – all topped off with fluffy cream cheese icing.”
- 1 1/2 cups Caster Sugar
- 3/4 cup Butter, softened
- 1 tsp Vanilla Extract
- 2 eggs, large
- 2 1/2 cups Self Raising Flour
- 2 tbs Cocoa Powder
- 1 cup Buttermilk*
- 1 tbs Vinegar, White
- 1 tbs Red Food Colouring
- 1 tsp Bicarb Soda
- Light and Fluffy Cream Cheese Icing Ingredients
1. Line and grease two 23cm round cake tins (preferably spring form). Preheat oven to 180 degrees.
2. In a large bowl beat caster sugar, butter and vanilla until light and creamy. Add eggs on at a time.
3. Fold though in alternate batches cocoa powder, flour and buttermilk until well combined. Finally, stir to combine the remainder of the ingredients (bicarb, vinegar and food colouring).
5. Bake for 25 minutes or until a baking skewer inserted in the centre comes our clean. Remove from oven and allow to cool for 10 minutes until transferring to a wire rack to cool completely.
6. In the mean time, prepare Light and Fluffy Cream Cheese Icing (only half of the recipe will be needed for this cake).
7. Place one cake on a serving plate and spread 1/3 of icing evenly on top of the cake. Place second cake on top of icing ensuring it sits evenly. Spread remaining icing mixture on top of cake. Alternatively, you could use additional icing and spread on sides for a more traditional look. Dust with cocoa powder or fresh berries and serve!
- A common error with Red Velvet Cakes is overcooking which results in a dry, flavourless cake.
- Recipe can also be converted into 24 cupcakes.
- Use high quality cocoa for the best results.
- Cake is freezable before icing
- Recipe adapted from Red Velvet Cake, Taste.com.au