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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Ingredients:

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

Method

• 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.

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And here is the mini Red Velvet Cake Version: