Red Velvet Cake

• порції: 16

Інгредієнти

Cake

• 120 g unsalted butter, at room temperature

• 300 g caster sugar

• 2 eggs

• 20 g cocoa powder

• 40 ml red food colouring

• 1 tsp vanilla extract

• 240 ml buttermilk

• 300 g plain flour

• 1 tsp salt

• 1 tsp bicarbonate of soda

• 3 tsp white wine vinegar

• Three 20 cm cake tins, greased and lined

Frosting

• 600 g icing sugar, sifted

• 100 g unsalted butter, at room temperature

• 250 g cream cheese, cold

Напрямки

1. Preheat the oven to 170°C. Grease and line three 20 cm cake tins.

2. Cream the butter and sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. Make a paste with cocoa powder, red food colouring, and vanilla extract. Mix into the butter mixture until evenly coloured.

5. Reduce speed. Add half the buttermilk, then half the flour. Repeat. Mix until just combined. Scrape down the sides and beat briefly on high speed.

6. Add salt, bicarbonate of soda, and vinegar. Mix well, then beat on high speed for 1 to 2 minutes.

7. Divide the batter evenly between the tins. Bake for about 25 minutes until a skewer inserted in the centre comes out clean.

8. Cool in the tins for 10 minutes, then transfer to wire racks to cool completely.

9. To make the frosting, beat butter and icing sugar together on medium-slow speed until combined. Add all the cream cheese and beat until fully incorporated. Increase speed and beat for at least 5 minutes until the frosting is light and fluffy.

10. Layer the cakes with frosting between each layer and cover the top and sides with the remaining frosting.

Нотатки

• Chill the cake before slicing for cleaner cuts

• Decorate with crumbs, berries, or white chocolate shavings

• Store covered in the fridge for up to 3 days