RED VELVET CAKE

A moist, classic Red Velvet Cake!! Made from scratch, and surprisingly easy when a few simple steps are followed – watch how to make it in the recipe video. This has a soft “velvet” texture, just like what you get from top end fine bakeries, and is topped with soft, cream cheese frosting. UK readers: Please read note 7.

This Red Velvet Cake has been taste tested and given a big thumbs up by many people because it’s a rather large cake and I’ve made it 5 times in the last two weeks.

“FIVE TIMES??!!”, I hear you exclaim (out loud or in your head). “You’re MAD!!”

Ingredients
Dry Ingredients

• 2 2/3 cups / 400 g plain cake flour (Note 1)
• 2 tbsp / 10g cocoa powder, unsweetened
• 1 tsp / 5g baking soda / bi-carb soda, , NOT baking powder (Note 2)
• Pinch of salt
• Wet Ingredients
• 1/2 cup / 115 g unsalted butter, softened (1 US stick)
• 1 1/2 cups / 330 g caster / superfine white sugar (Note 3)
• 2 eggs, at room temperature (around 2 oz / 60g each)
• 1 cup / 250ml vegetable oil
• 1 tsp white vinegar
• 2 tsp vanilla extract (or essence)
• 1 cup / 250 ml buttermilk, at room temperature (Note 4)
• 2 1/2 tbsp red food colouring liquid (UK: use Gel, Note 7)

Frosting

• 14 oz/ 400g Philadelphia Cream Cheese, block (not spreadable tub, UK see Note 9)
• 1 stick / 1/2 cup / 115g unsalted butter at room temperature
• 1 1/2 tsp vanilla extract
• 4 cups / 450 g soft icing sugar / powdered sugar sifted.

Instructions

1. Preheat oven to 180C/350F (all oven types). Butter 2 x 21cm / 8" round cake pans (sides and base) and dust with cocoa powder.
2. Sift the Dry Ingredients and whisk to combine in a bowl.
3. Place butter and sugar in a bowl and beat with electric beater or in stand mixer until smooth and well combined (use paddle attachment if using stand mixer).
4. .......................................

for full recipes please see : www.recipetineats.com

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