Red Velvet Cake

Ingredients

• 300g Plain Flour
• 2 tablespoons Cocoa Powder
• 1 teaspoon Baking Powder
• ½ teaspoon Bicarbonate of Soda
• 300g Caster Sugar
• 250ml Buttermilk
• 2 Large Eggs
• 240ml Vegetable Oil
• 2 teaspoons Vanilla Extract
• 1 teaspoon White Vinegar
• 1 tablespoon Red Food Colouring Gel
• 300g Full-Fat Cream Cheese, softened
• 150g Unsalted Butter, softened
• 350g Icing Sugar
• 1 teaspoon Vanilla Extract

Instructions

1. Preheat the oven to 180°C (160°C fan) and grease two 20cm round cake tins.
2. Whisk together the flour, cocoa powder, baking powder and bicarbonate of soda.
3. In a separate bowl, whisk the sugar, eggs, vegetable oil, buttermilk, vanilla extract and red food colouring until smooth.
4. Stir the dry ingredients into the wet ingredients until just combined.
5. Mix the vinegar into the batter and gently fold it through.
6. Divide the batter evenly between the prepared tins.
7. Bake for 28–32 minutes until a skewer inserted into the centre comes out clean.
8. Leave the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
9. Beat the butter until creamy, then mix in the cream cheese, icing sugar and vanilla until smooth.
10. Sandwich the cake layers with half of the frosting and spread the remaining frosting over the top and sides.
11. Decorate with cake crumbs or red velvet crumbs if desired before serving.

instructions_source: editorial-classic