red velvet cake
This is the classic red velvet cake! This recipe makes a gorgeous, deep red colour that never fails to impress. Top with cream cheese icing for a traditional finish.
Ingredients
- 280 g Plain Flour
- 20 g Coco powder
- 1 tsp salt
- 110 g Butter
- 100 ml Vegetable oil
- 250 g Caster sugar
- 2 Eggs
- 2 tsp vanila extract
- 225 ml buttermilk
- 2 tsp food color gell red
- 1 tsp Bicarbonate soda
- 1 tsp vinegar
Servings: people
Instructions
- Preheat the oven to 180 C / Gas 4. Grease two 23cm round cake tins and line the bottoms with baking parchment.
- Combine the flour, cocoa and salt. Set aside.
- In a large bowl, start whisking the butter. Once creamy, incorporate the sugar in two batches, whisking between each addition.
- Whisk in the eggs one by one, then the vanilla extract and vegtable oil
- Start adding the flour mixture to the butter mixture in batches, whisking well after each addition. The cake mixture will be thick. Add the buttermilk and food colouring; whisk till smooth.
- Working quickly, combine the bicarb and vinegar. Fold into the cake mixture. Once incorporated, divide the mixture between the two tins
- Bake in the preheated oven for 25 to 30 minutes, or until a skewer inserted in the centre comes out clean. Remove and cool slightly in the tin before turning out onto a wire rack to cook completely.
- Once the cakes are completely cool, place the first layer on a serving plate. Cover the top with cream cheese icing. Place the second layer on top of the first, then ice the top and sides, if desired, with additional icing.
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