Red Velvet Cake

Updated at: Thu, 17 Aug 2023 10:38:12 GMT

Step 1

Preparation

Step 2

Sponge

Step 3

Preheat oven to 170°C. Grease and line bases of 2 loose-based cake tins (Ø 20 cm) with baking paper.

Step 4

Place oil, buttermilk, eggs, vanilla extract, vinegar and food colouring in mixing bowl then mix 30 sec/speed 3.

Step 5

Add sugar, flour, cocoa powder, bicarbonate of soda and salt then mix 20 sec/speed 5. Scrape down sides of mixing bowl with spatula then mix again 20 sec/speed 5.

Step 6

Divide evenly between prepared tins. Bake for 40-45 minutes (170°C) until a skewer inserted in centre comes out clean. Leave to cool in tins for 10 minutes before removing to a wire rack to cool completely. Meanwhile, clean mixing bowl and make icing.

Step 7

Icing

Step 8

Place sugar in mixing bowl and grind 20 sec/speed 10.

Step 9

Add cream cheese, butter and vanilla extract then mix 30 sec/speed 4. Scrape down sides of mixing bowl with spatula then mix again 10 sec/speed 4. Transfer to a bowl and set aside. Clean mixing bowl.

Step 10

Assembly and Decoration

Step 11

Once sponges are cool, cut a thin layer of sponge off the top of one cooled cake and place in pieces in mixing bowl. Grate 2-4 sec/speed 6 until fine crumbs form.

Step 12

Spread a layer of reserved icing over the exposed sponge then place second sponge on top. Ice top and sides of cake with remaining icing then scatter reserved sponge crumbs over sides and rim of cake.

Step 13

Transfer to a serving plate or cake stand then serve in slices.

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