Red Velvet Cake

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Product Description

INGREDIENTS

  • 1/2 cup (120g) unsalted butter, at room temperature
  • 1 1/2 cups (300g) caster sugar (or fine white granulated sugar)
  • 2 large eggs
  • 1/4 cup cooking oil
  • 1 tablespoon (10g) unsweetened cocoa powder plus 1 tablespoon extra for dusting
  • 2 1/2 tablespoons (45ml) Solar red food colouring
  • 2 teaspoons (10ml) pure vanilla extract
  • 1 tablespoon (20ml) white vinegar
  • 2 1/2 cups (350g) plain cake flour, sifted (or all purpose/plain flour)
  • 1 teaspoon baking soda (bi-carb soda)
  • 1 teaspoon salt
  • 1 cup (250ml) buttermilk*

Cream Cheese Frosting:

  • 14 ounces (400g) cream cheese (not spreadable), at room temperature
  • 1/2 cup (120g) unsalted butter, at room temperature
  • 2 teaspoons pure vanilla extract
  • 4 cups confectioners (or icing) sugar
  • 1 tablespoon lemon juice (optional -- adds subtle hint of lemon)

INSTRUCTIONS

For Cake:

  • Heat oven to 350°F | 175°C. Lightly grease two 8-inch cake pans with butter or nonstick oil spray and lightly dust with 1 tablespoon of the sifted cocoa powder.
  • Cream butter and sugar together until light in colour. Add eggs one at a time, beating well after each addition to combine well.
  • In a smaller bowl, mix together oil, remaining cocoa powder, red food colouring and vanilla until smooth. Stir colour mixture and vinegar through the creamed sugar mixture to combine.
  • Sift together flour, baking soda and salt in a separate bowl. Add half of the dry ingredients and half of the buttermilk to the wet ingredients; mix well. Repeat with remaining dry ingredients and buttermilk. 
  • Divide batter among the 2 prepared pans and bake for about 25 to 30 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool on a wire rack completely.

For Cream Cheese Frosting:

  • Beat together cream cheese, butter and vanilla until smooth lighter in colour (about 3-4 minutes). Beat in icing sugar until frosting is light and fluffy (if frosting is too thin, add more icing sugar and beat again until reaching your desired consistency).
     
    Optional if using: mix in the lemon juice.

Assemble Cake:

  • Transfer 1 cake onto a serving dish/plate, flat-side down. Trim the top dome off of the cake to create a flat bottom later. Scoop about 1 1/2 - 2 cups of frosting onto cake and spread evenly over the top.
  • Place second cake layer on top and use remaining frosting to cover top and sides of cake.
  • Crumble trimmed pieces of cake to decorate.
     
    Enjoy!