Red Velvet Cake!

Red Velvet Cake Recipe

Rev Velvet Cake!

Ingredients:

Cake

2 1/2 cup plain flour sifted

1 tsp baking powder

1 tsp salt

• 2 tbs cocoa powder
• 50 mls red liquid food colouring
• 120 g unsalted butter room temperature
• 1 1/2 cup sugar
• 2 egg room temperature
• 1 tsp vanilla extract
• 1 cup buttermilk room temperature
• 1 tsp bicarbonate of soda
• 
  

Cream cheese icing

• 450 g cream cheese softened
• 120 g unsalted butter softened
• 1 tsp vanilla extract
• 2 1/2 cup icing sugar
• 1 pinch salt

Methods: 

•   STEP 1    Preheat oven to 180C. Butter and flour two 23 cm round cake pans, or three 20 cm                    round cake pans.
• STEP 2Sift together the flour, baking powder and salt into a medium bowl. Set aside.
• STEP 3In a small bowl, mix food colouring and cocoa powder to form a thin, smooth paste.                     Set aside.
• STEP 4In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together                       until light and fluffy, about 3 minutes.
• STEP 5Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping                       down the bowl frequently with a spatula. Add one third of the flour mixture to the b                       butter mixture, beat well, then beat in half of the buttermilk.
• STEP 6Beat in another third of flour mixture, then second half of buttermilk. End with the                         last third of the flour mixture, beat until well combined, making sure to scrape down                     the bowl with a spatula.
• STEP 7In a small bowl, mix vinegar and baking soda. Add it to the cake batter and stir well                     to combine.
• STEP 8Working quickly, divide batter evenly between the cake pans and bake at 180C for                     25-30 minutes, or until a skewer inserted into the centre comes out clean.
• STEP 9Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes                         from the pan, place a wire rack on top of the cake pan and invert, then gently lift                         the pan. Allow cakes to cool completely before icing.
• STEP 10Icing: With an electric mixer, blend together cream cheese and butter until smooth.
• STEP 11Reduce speed to low, and blend in icing sugar, salt and vanilla extract. Increase                        speed to high, and beat until light and fluffy.

Notes

Wear an apron and be careful with the red food colouring – no matter how hard I try, I always end up staining something! If you prefer a sweeter or stiffer icing, more icing sugar can be added (up to four cups) but this will reduce the cream cheese taste.