Racing Red Velvet Cake
Author: Kaylie Kist
Recipe type: Cake
Cuisine: British Baking
Prep time:
Cook time:
Total time:
Serves: 10
- Dry Ingredients
- 400 g self-raising flour
- 10g cocoa powder, unsweetened
- 1 tsp bi-carb soda
- Pinch of salt
- Wet Ingredients
- 115 g unsalted butter, softened
- 330 g caster sugar
- 2 eggs, at room temperature
- 250ml vegetable oil
- 1 tsp white vinegar
- 2 tsp vanilla extract
- 250 ml buttermilk, at room temperature
- 1½ tbsp red food colouring
- Frosting
- 400g Cream Cheese
- 115g unsalted butter at room temperature
- 1½ tsp vanilla extract
- 450 g soft icing sugar / powdered sugar sifted
- Finishing
- 100g Raspberry jam
- Multi-coloured sprinkles
- Preheat oven to 180C
- Grease 2 x 21cm / 8" round cake pans (sides and base) and dust with cocoa powder.
- Place butter and sugar in a bowl and beat until smooth and well combined
- Add eggs, one at a time, beating in between to combine.
- It may look like it's curdled - keep beating until it's smooth.
- Add vegetable oil, vinegar, vanilla, buttermilk and red food colouring. Beat until combined and smooth
- Sift the Dry Ingredients together into a bowl.
- Add to the mix and beat until just combined -don't over mix!
- Divide batter between cake pans.
- Bake for 25 - 30 minutes on the same shelf
- Rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.
- Frosting
- Beat together cream cheese, butter and vanilla for 3 minutes
- Add icing sugar and beat for 2 minutes or until frosting is fluffy
- If your frosting seems too runny (depends on cream cheese water content), just add more icing sugar.
- Frost Cake
- Cut the top off the cake using a serrated knife (to make the layers neat).
- Spread one cake with 1½ cups of frosting. Top with the other cake with the raspberry jam. Spread top and sides with remaining frosting.
- Cover sides and decorate cake top with multi-coloured sprinkles
Recipe by Sustarian Living at https://www.sustarianliving.com/red-velvet-cake/
3.5.3251