Red velvet cake

Red velvet cakeThis cake has a tender crumb, with a lovely cream cheese frosting that is not too sweet. The deep red with contrasting white icing makes it stand out and is ideal for valentines day. Try to order food colouring from specialty baking shops or search on amazon for professional liquid food colouring as the usual grocery store bought red colouring in the UK does not give the beautiful red colour desired.

Store in the fridge for up to 4 days and always remember to wait for the cake to come to room temperature before serving.

Makes one 4 layer cake | Baking time 35-40 minutes at 180 C

Utensils required: Electric whisk | Measuring cups & spoons & scale| 2x20cm round cake tins

2 1/2 cups (375 grams) flour
1/2 tsp baking powder
4 tsps cocoa powder
pinch of salt
1 1/3 cups (295 grams) white granulated sugar
240 mls buttermilk
1 tbsp full cream milk
3 large eggs
300 mls sunflower oil
1 tsp vanilla
2 tbsp red food colouring
1 1/2 tsp bicarb
2 tsp apple cider vinegar

  1. Grease and line the base of two 20 cms round cake tins
  2. Preheat the oven to 180 C
  3. Sift flour, baking powder, cocoa and salt twice, then stir in the sugar and set aside
  4. Beat buttermilk, milk, eggs, oil vanilla and red colouring in large bowl
  5. Add the dry ingredients and beat on low speed for about 20 seconds, scrape the bowl and beat low speed for a further 10 seconds
  6. Mix bicarb and vinegar together and add to the cake batter and beat on low speed for 15 seconds
  7. Divide the batter between the prepared tins and bake in the centre of the oven for 35-40 minutes or until a cake tester comes out clean
  8. Cool in the tin for 5 minutes before turning out to cool completely on a wire rack
  9. Once cool, split each cake in half horizontally and frost with cream cheese frosting
  10. Sprinkle with some red cake crumbs if desired

Cream cheese frosting

280 grams full fat cream cheese at room temperature
40 grams unsalted butter, softened
2/3 cup (76 grams) icing sugar
1/2 cup (125 mls) double cream

  1. Beat butter and cream cheese together until combined
  2. Sift in icing sugar and beat until combined
  3. Then add double cream and beat on high speed until thick and fluffy – about 2 minutes