Red Velvet Cake
Ingredients:
300g Plain Flour
300g Caster Sugar
20g Cocoa Powder
1tsp Bicarbonate of Soda
2 Eggs
120g Butter
250ml Buttermilk
1tsp Red food Gel
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Butter Icing:
600g Icing Sugar
125g Cream cheese
100g Unsalted Butter
Method:
Prepare 3 cake tins (20cmx20cm) and preheat the oven to 180 degrees.
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Start by creaming the butter and sugar together in a bowl. Once creamed together, beat in the eggs.
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Having added the eggs, sift in the flour and bicarbonate of soda.
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Next, slowly add in the buttermilk and continue to stir the mixture.
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In a separate bowl, add the cocoa powder, red food gel and vanilla essence. Slowly add in cold water to form a paste.
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After forming a paste, add this to the cake mixture and mix the ingredients together, to form a red cake mixture.
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Then, equally distribute the cake mixture into the three tins prepared earlier.
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Bake the cakes in the oven for 18-20 minutes.
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Once cooked, remove the cakes from the oven and leave to cool on a wire rack.
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Whilst cooling, you can prepare the icing. Start by sifting the icing sugar into a bowl before adding in the cream cheese and butter.
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Mix the ingredients together using an electric mixer, to form a light, fluffy butter icing.
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Having made your butter icing, once the cakes have cooled, you can sandwich the sponges together using the butter icing, before spreading the icing on the outside of the cake.
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After icing the cake, using red velvet biscuits, crumb these over the top of the cake.
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I chose to make white chocolate toppers for this cake, but you can decorate the cake however you wish.
Enjoy!
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