RED VELVET CAKE ❤

RED VELVET CAKE ❤

Express your love for your loved ones by making a delightful cake. This classic cake is hard to resist, you just can't go wrong with red velvet and cream cheese!
Serves 10

 

Ingredients 🛒

Cake:

• 3/4 Cup Vegetable Oil
• 110g/3.8oz Unsalted Butter
• 1 3/4 Cups Granulated Sugar
• 2 Large Eggs
• 1 Cup Buttermilk (See note for substitute)
• 2 Tsp Vanilla Essence
• 1 Tsp White Vinegar
• 2 Tbls Red Food Colouring
• 2 1/2 Cups Plain Flour
• 3 Tbls Cocoa Powder
• 1 Tsp Baking Soda
• 1 Tsp Salt

Cream Cheese Frosting:

• 350g/12.3oz Philadelphia Cream Cheese, room temperature
• 250g/8.8oz Unsalted Butter, softened
• 650g/22.3oz Icing Sugar, sifted
• 2 Tsps Vanilla Essence
• Pinch Salt

Method:

Cake -

Preheat oven to 180C/350F.
Grease and dust with flour a 25m cake tin or 25cm bundt tin.
Sift and mix the dry ingredients together, flour, cocoa powder, baking soda and salt, and set aside.
In a large bowl, whisk together the oil, butter and sugar for 2 minutes on medium speed until well combined.
Whisk in the eggs and then the buttermilk, vanilla and vinegar. Finally, mix in the food colouring.
Add half of the dry ingredients and mix to combine, then add the remaining half until combined.
Pour batter into prepared cake tin and bake for 50-60 minutes or until a skewer is inserted in the middle and comes out clean.
Let to cool completely before covering with the cream cheese frosting. Once the cake has cooled down flip it over onto a serving plate. This way you will have a flat top surface when covering with frosting. 

Cream Cheese Frosting -

In a large bowl, beat the cream cheese until smooth. Add the butter and mix until well combined and smooth. Add the salt and vanilla, mix through and finally add the icing sugar in 2 additions and mix until smooth. Add an extra pinch of salt if frosting is too sweet.
Cover cake with frosting. To the remaining frosting, add a few drops red food colouring in the bowl and mix together until you reach the colour desired. Spoon into a piping bag with a decorative tip and pipe around the edge of the cake.

Cake Assemble & Decoration -

Cover cake with frosting and refrigerate for 30 minutes before you continue to pipe and decorate. Any leftover cake should be covered and can be stored at room temperature for up to 2 days.

NOTE:

Substitute for Buttermilk
1 Cup Milk then remove 1 tablespoon. Add 1 tablespoon of white vinegar and mix to combine. Let it sit for 10 minutes before using.