62min 4 ppl
Red Velvet Cake
64 minutes
4 people
Hardover 60 min or 12+ steps
64 min · 8 steps
Hard: over 60 min or 12+ steps
480 kcalper person
Protein 6g
Carbs 62g
Fats 24g
About this dish
A crimson, cocoa-tinged sponge with a subtle tang, layered thick with cream cheese frosting - a showstopper slice of American baking.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Unsalted butter200g softened for the cake, 60g softened for the frosting260 g
- Eggs2
- buttermilk240 ml
- Cream cheesesoftened, for the frosting250 g
Dried Goods
- Plain flour280 g
- Cocoa powder15 g
- Bicarbonate of soda1 tsp
- Granulated sugar300 g
- Icing sugarfor the frosting300 g
Spices & Seasonings
- Salt0.5 tsp
- Red food colouring paste1 tsp
- Vanilla extract1 tsp
Oils & Condiments
- Cider Vinegar1 tsp
Utensils
- Mixing bowl
- Electric hand mixer
- 20 cm round cake tin
- Wire rack
Method
1
Whisk the flour, cocoa powder, bicarbonate of soda and salt together in a bowl.
Approx. 3 minutes
2
Beat 200g of the softened butter with the granulated sugar until pale and fluffy.
Approx. 5 minutes
3
Beat in the eggs one at a time, then beat in the red food colouring paste and vanilla extract.
Approx. 4 minutes
4
Add the flour mixture in three additions, alternating with the buttermilk, mixing just until combined.
Approx. 5 minutes
5
Stir in the cider vinegar, then divide the batter between two lined cake tins.
Approx. 3 minutes
6
Bake at 175°C until a skewer inserted comes out clean, then cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
Approx. 30 minutes
7
Beat the cream cheese with the remaining 60g of butter until smooth, then beat in the icing sugar until light and fluffy.
Approx. 6 minutes
8
Sandwich the cooled cakes with a layer of the cream cheese frosting, then spread the remainder over the top and sides.
Approx. 8 minutes
