Red velvet cake is much more than vanilla cake tinted red. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavours, as well as a delicious tang from the buttermilk. Red velvet cake is the queen of all layer cakes. The “I can’t quite put my finger on the flavour” cake. It’s a sweet combination of buttermilk and vanilla with a little cocoa. It is delicious and completely covered in silky cream cheese frosting. This is the best red velvet cake.
ITEMS REQUIRED
- Powdered sugar cup
- Pure vanilla extract 2tsp
- White vinegar1 tbsp
- Salt 1 tsp
- Cooking oil cup
- Eggs 2 (large)
- Buttermilk 1 cup
- Cocoa powder 2 tbsp (unsweetened)
- Baking soda 1 tsp
- Unsalted buttercup (room temperature)
- Red food colouring liquid tbsp
- All-purpose flour cup
Frosting
- Unsalted buttercup(room temperature)
- Cream cheese at room temperature400g(non-spreadable)
- Pure vanilla extract 2 tsp
- Lemon juice 1 tbsp (optional)
- Powdered sugar 4 cup
PROCEDURE
- Pre-heat oven to 175°C (350°F). Lightly grease two 8-inch cake pans with non-stick oil spray or butter and lightly dust with 1 tbsp sifted cocoa powder
- Mix sugar and butter until light in colour. Add eggs one at a time and beat well after each addition
- In a small bowl mix red food colouring, remaining cocoa powder (1 tbsp), vanilla and oil until smooth. Stir this colour mixture and vinegar through the creamed sugar mixture to combine.
- Sift together baking soda, flour and salt in a separate bowl
- Add half of the dry ingredients (step 4) and half of the buttermilk to the wet ingredients (step 3) and mix well. Repeat same with the remaining
- Divide batter into 2 pans and bake for almost 30minor until a toothpick inserted into the centre of the cake comes out clean. Cool on a wire rack completely
- Frosting: Mix butter, cream cheese and vanilla until smooth and lighter in colour (for 3 to 4min).Beat in powdered sugar until frosting is light and fluffy (optional: mix in lemon juice)
- Transfer cake from 1 pan to a serving dish, upside down. Cut the top dome off of the cake to create a flat bottom
- Scoop to 2 cups of frosting on the cake and spread evenly over the top
- Place 2nd cake layer on top of 1st layer and use remaining frosting to cover top and sides of cake (crumble trimmed pieces of cake to decorate)