Classic

red velvet

cake

with cream cheese frosting

Light and moist red velvet cake layered with a scrumptious cream cheese frosting, makes this cake the simple yet delicious beauty that it is.

2 hours Serves 5-6

Red Velvet Cake

1 ¼ cups plain flour

2 tbsp cocoa powder

½ cup castor sugar

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

¼ cup unsalted butter, softened at room temperature

2 tbsp vegetable oil

1 large egg/ 2 small eggs

1 tsp white vinegar

½ cup buttermilk

Red food colouring

1 tsp vanilla extract

You will need:

Preheat oven to 180°C.
Grease 18 cm cake tin and like the base with butter paper.
Sift together the flour, cocoa powder, baking soda, baking powder and salt in a bowl.
Cream together the butter, oil and sugar in a large bowl till pale yellow.
Add in the eggs and vanilla, mix and set aside.
Combine buttermilk, vinegar and red food colouring in a measuring jug.
Add the sifted dry ingredients and red liquid to the wet ingredients and whisk together till smooth red batter is obtained.
Bake at 180°C for 35-40 minutes, till evenly cooked.
Cool completely then slice into 2 layers.

Cream Cheese Frosting

2 cups icing sugar

100 g cream cheese (room temp.)

2 tbsp unsalted butter (room temp.)

1-2 tbsp milk

1 tsp vanilla extract or ½ teaspoon fresh vanilla seeds

Mix together the cream cheese, butter, icing sugar, salt and vanilla using an electric whisk until well combined.
Add in milk little by little and mix well to obtain a nice fluffy frosting.
Sandwich the two layers of cake with the frosting and spread the remaining on the outside evenly.
Refrigerate for 2-3 hours and serve.

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