Red Velvet Cake
A rich chocolate-flavoured sponge cake with a distinctive reddish colour, typically with layers of buttercream or cream cheese icing.
- 175 grams self raising flour
- 3 Tbsp cocoa powder
- 1 tsp baking soda
- 150 grams caster sugar
- 2 eggs
- 150 mls sunflower oil ( or other flavourless oil)
- 150 mls butter milk
- 2 Tbsp natural red food colouring
- 100 grams butter, softened
- 250 grams icing sugar
- 300 grams cream cheese, at room temperature
Preheat oven to 180C/fan 160C/gas 4 and line two 18cm sandwich tins with baking paper.
Stir the dry ingredients together in a large bowl. Beat the eggs and add to the oil and buttermilk, then stir in the food colouring. Stir the wet ingredients into the dry and then beat them together with an electric whisk until a smooth batter forms.
Divide the mixture between the two tins and bake for 25 -30 minutes it until risen and a skewer poked into the centres of the cake comes out clean. Cool on a wire rack.
To make the frosting, beat the butter and icing sugar together until smooth, then beat in the softened cream cheese. Put a layer of frosting between the cake layers and then use the rest to frost the cake.