RED VELVET CAKE RECIPE
Red Velvet Cake Recipe (Makes 3x 10” round or 24 cupcakes)
½ cup unsalted butter- at room temperature.
1 ½ cup caster sugar
1.5-teaspoon vanilla extract
3 table spoon cocoa powder.
1 tablespoon of red liquid coloring
2-½ cups plain flour
1-teaspoon sodium bicarbonate
1 tablespoon white vinegar
Preheat the oven to 175C
Grease and flour 3 x 20cm cake tins.
Cream together the butter and caster sugar until sugar has been incorporated.
On a low speed add in one egg at a time, then add the vanilla extract.
Make a paste of the cocoa powder and food coloring and add to mixture.
Alternate flour and buttermilk in 3 additions to the mixer until just incorporated.
Mix salt, sodium bicarbonate and vinegar in a small bowl, when it starts to fizz pour into the mixture and use a wooden spoon to mix until it just comes together.
Pour the mixture into the prepared tins.
Bake for 20-25 min, or until a toothpick inserted into the center comes out clean. Leave to cool for 10 min in the tins then remove and cool on a wire rack.
Now for the best part, the ICING!
Cream Cheese Icing – Ingredients:
1 ½ cups Cream Cheese, room temp
1/3 cup unsalted butter, room temp
2 cups icing sugar (keep ½ cup aside for consistency adjustments)
2 tsp vanilla extract
Cream together butter and cream cheese until just incorporated
Mix in icing sugar and vanilla on a low setting to incorporate (you don’t want a icing sugar cloud floating around your kitchen) then turn it up to medium to until the icing is fluffy.
Using a knife or spatula layer up your cake with the icing and don’t forget the top!
I hope you all enjoyed this little slice of Gauteng comfort, let me know how it turned out!”