RED VELVET CAKE
Serves 10 to 12
Prep time: 20 mins
Cook time: 30 mins
Ingredients Cake | Ingredients Cream Cheese Frosting |
2 ½ cups of all-purpose flour | 4 cups of powdered sugar |
¼ cup of cocoa powder | 8 oz. of cream cheese, softened at room temperature |
1 ½ cups of granulated sugar | 4 tbsp. of unsalted butter, softened at room temperature |
2 tsp of baking powder | 2 tbsp. of milk |
1 tsp baking soda | 1 tsp of Vanilla Extract |
½ tsp of salt | |
½ cup (112g) unsalted butter, softened at room temperature | |
¼ cup vegetable oil | |
3 eggs | |
2 tsp of white distilled vinegar | |
1 cup of buttermilk | |
Red food colouring | |
2 tsp Vanilla Extract |
- Preheat oven to 350 degrees.
- Grease 2 x 9” cake pans, line with parchment paper.
- Sift flour, cocoa powder, baking powder, baking soda and salt into a large bowl.
- In a stand mixer, fitted with the paddle, cream the butter, sugar and vegetable oil together.
- Add eggs and vanilla, continuing to cream together until combined.
- In a jug, mix the buttermilk, vinegar and enough food colouring to get a deep red colour.
- Add the buttermilk mix to the dry ingredients and mix into a smooth batter.
- Pour the batter evenly into baking pans, and bake for about 25 minutes, or until cooked through.
- Allow to cool in the pans for about 15 minutes, then remove and cool completely on wire racks.
- To make the frosting, in a stand mixer, fitted with the paddle, cream together the butter, cream cheese, sugar, vanilla and salt.
- Add 1Tbsp of milk at a time until the frosting has creamy consistency.
- On a cake stand, carefully slice off a very thin slice off the top of one of the cakes to even out, and add the frosting, spreading evenly.
- Place the second cake on top, rounded side down, and frost the top and sides of the entire cake.
- Finish with chopped pecans all over the sides of the cake.
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