red velvet cake

red velvet cake in Ellesmere Port

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.

red velvet cake in Ellesmere Port
red velvet cake
Print Recipe
red velvet cake
Servings Prep Time
10 people 45 min
Cook Time
35 min
Servings Prep Time
10 people 45 min
Cook Time
35 min
red velvet cake in Ellesmere Port
red velvet cake
Print Recipe
red velvet cake
Servings Prep Time
10 people 45 min
Cook Time
35 min
Servings Prep Time
10 people 45 min
Cook Time
35 min
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 180 C / Gas 4. Grease two 23cm round cake tins and line the bottoms with baking parchment.
  2. Combine the flour, cocoa and salt. Set aside.
  3. In a large bowl, start whisking the butter. Once creamy, incorporate the sugar in two batches, whisking between each addition.
  4. Whisk in the eggs one by one, then the vanilla extract and vegtable oil
  5. 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.
  6. Working quickly, combine the bicarb and vinegar. Fold into the cake mixture. Once incorporated, divide the mixture between the two tins
  7. 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.
  8. 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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