Red Velvet Cake
To Celebrate the wife’s new toy (Anniversary Kitchen aid pictured below)…she decided to bake us a Red Velvet Cake. This is one tasty cake that is probably the best cake we have had at home. Not only does it have a bright red colour but the combination of rich chocolate and a slight fruity flavour makes it a winner all round!
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For the Cake
- 320g plain flour
- 350g caster sugar
- 300ml vegetable oil
- 250ml butter milk
- 2 eggs
- 3 tsp vanilla extract
- 2 tbsp coco powder
- 1 tsp white vinegar
- 1 tsp baking soda
- 1 tsp baking powder
- 60g red food colouring
- 2 tsp Chambord black raspberry liquor (optional)
Cream cheese icing:
- 400g cream cheese, room temperature
- 200-300g icing sugar (add to taste)
- 100ml double cream
- 2 tsp vanilla extract
- Preheat oven to 180 degrees C. Butter and flour two 9 inch cake tins.
- Beat the eggs until light and fluffy.
- Add the oil and vanilla and mix well.
- Gradually add the sugar and beat into the mixture.
- In a small bowl mix the coco powder with food colouring to form a smooth mixture and add the Chambord.
- Add the butter milk and dye mixture into the batter and mix well.
- Sift the flour and baking powder gradually in the batter and mix.
- Mix the vinegar and baking soda and add to the batter.
- Divide the mixture between the two cake tins and bake for approx 30 minutes or until a tester inserted comes out clean.
- Invert the cakes onto a cake rack and allow to cool completely before icing.
- To make the icing combine all the icing ingredients and mix well until smooth.
- Place the first cake onto a cake stand or plate and add a layer of the icing on the top, then place the second cake on top to sandwich the cakes.
- Ice the cake with the remaining icing making sure to apply a thick layer as this will prevent the cake from drying out and cracking.
And here is the mini Red Velvet Cake Version: