Soft Red Velvet
CakeÂ
Indulge in a soft, velvety red velvet cake with a delicate cocoa flavour, a tender crumb and layers of luscious cream cheese frosting. Beautifully rich yet wonderfully light.
PREP: 15 MINS
COOK: 20-30 MINS
YIELD: 10 SLICES
Ingredients
Red Velvet Batter
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2 cups SugarÂ
3/4 cup Sunflower OilÂ
2 x Large Eggs
1 cup ButtermilkÂ
1 bottle Red Food Colouring
1/2 cup Boiling WaterÂ
1 tsp White VinegarÂ
2 tsp Vanilla EssenceÂ
2 cups All Purpose FlourÂ
2 Tbsp Cocoa Powder Â
1 tsp Baking Powder Â
1Â tsp BicarbÂ
Ingredients
Cream Cheese FrostingÂ
2 tsp Vanilla Essence
230 g Cream Cheese - Softened
1/2 cup Salted Butter - Softened
4 cups Powdered SugarÂ
Preparation Steps
01
Preheat your oven to 180°C. Grease and line 3 x 9-inch round cake tins with parchment. Set aside.
02
In a large bowl, beat your sugar and oil together until well combined, add your eggs and beat again until mixture is uniform in colour. Add your buttermilk, vanilla essence and food colouring and beat on medium speed until combined, then slowly add in your boiling water and vinegar, give it one last mix.
03
To the same bowl, add your flour, bicarb, baking powder and cocoa powder. Beat on medium speed until well combined and uniform. Do not over-beat. Â
04
Simply divide and pour your batter between your 3 greased pans and bake at 180°C for 20-35 min or until the toothpick comes out clean. Set aside to cool and start your cream cheese frosting.
05
For the frosting - Start by beating your softened butter until light then slowly start adding in your icing sugar, one cup at a time. Lastly add your cream cheese and vanilla essence and beat on medium speed until well combined and fluffy.
06
Assemble your cake, layering each tier generously with cream cheese frosting. Decorate as you wish and enjoy every delicious bite.