Red Velvet Cake

Red Velvet Cake
Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 8 people
Difficulty level: 2 out of 4

16 Ingredients

Number of servings
8
For the icing
  • 350grams cream cheese
  • 85grams unsalted butter, room temperature
  • 3/4teaspoons vanilla extract
  • 1 pinch salt
  • 350grams icing sugar
  • 1 cup vegetable oil
  • 250grams plain flour
  • 2tablespoons natural cocoa powder
  • 1teaspoons salt
  • 1teaspoons bicarbonate of soda
  • 2 large eggs, plus one yolk, lightly beaten
  • 300grams caster sugar
  • 1 1/4 cup buttermilk
  • 1 1/2teaspoons vanilla extract
  • 1teaspoons apple cider vinegar
  • 3teaspoons red food colouring paste

Nutrition per serving

4160 Kilojoules or 994 Calories
48% of daily energy intake*
Protein
9.3grams
Fat
57.6grams
Carbs
109grams
Sugars
85.9grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This vividly coloured cake is light and fluffy, thanks to the buttermilk in the sponge layers.

Method

Step 1 of 9

Preheat the oven to 180°C (Gas 4).

Step 2 of 9

Grease and line the cake tins with baking parchment.

Step 3 of 9

Combine the flour, cocoa powder, salt, and bicarbonate of soda in a bowl.

Step 4 of 9

In a separate bowl, whisk the oil, eggs and yolk, sugar, buttermilk, vanilla extract, cider vinegar, and food colouring paste until well combined.

Step 5 of 9

Gradually fold the dry mixture into the wet mixture, until smooth and combined.

Step 6 of 9

Divide the batter between the tins. Bake the cake and leave to cool

Step 7 of 9

For the icing, beat together all the ingredients in a bowl until well combined.

Step 8 of 9

Spread the icing generously over one cake, then cover with the second cake, rounded side up.

Step 9 of 9

Use the remaining icing to cover the top and sides, and serve. You can store the cake in an airtight container for 3-4 days.

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