Red Velvet Cake Recipe (Makes 3x 10”
round or 24 cupcakes)
Ingredients:
½ cup unsalted butter- at room
temperature.
1 ½ cup caster sugar
2 eggs
1.5-teaspoon vanilla extract
3 table spoon cocoa powder.
1 tablespoon of red liquid coloring
2-½ cups plain flour
1-cup buttermilk
1-teaspoon salt
1-teaspoon sodium bicarbonate
1 tablespoon white vinegar
Method:
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
Method:
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!”
