Ingredients
- 3 eggs
- 225ml sugar
- 375ml cake flour
- 15ml cocoa powder
- 250ml buttermilk
- 1 bottle red food colouring
- 5ml vanilla essence
- 250ml sunflower oil
- 10ml vinegar
- 5ml bicarbonate of soda
- Cream cheese frosting for Red Velvet Cake
- 125g butter
- 750ml Icing sugar
- 2 tubs plain cream cheese
- 5ml Vanilla paste or extract
- 80ml fresh cream
Here’s how:
- Sift the flour and cocoa powder.
- Whisk the eggs and sugar until very pale in colour.
- Fold in the half the sifted dry ingredients and then the buttermilk.
- Repeat with the remaining dry ingredients.
- Fold in the red food colouring, vanilla essence and sunflower oil.
- Continue folding the ingredients to ensure the oil is well combined.
- Pour the vinegar over the batter and then sprinkle the bicarb over.
- Mix well to combine.
- Divide the mixture into three greased and lined cake tins.
- Bake at 170 degrees Celsius for 20 minutes.
- Leave to cool in the tin for 5 minutes and then turn out on a wire rack.
- Leave the cakes to cool completely.
- For the Cream cheese frosting for Red Velvet Cake
- Let butter and cream cheese soften to room temperature.
- Cream butter and icing sugar well until light in colour.
- Add the cream cheese and continue beating until well combined.
- Add vanilla essence and fresh cream.
- Continue beating until well combined – do not overbeat as the frosting can split. Spread between layers and on top and sides of cake and garnish.