Red Velvet Cake

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Red Velvet Cake (serves 8) MEDIUM
350g plain flour
1tsp cocoa powder
1.5 tsp baking powdr
1tsp bicarb
350g caster sugar
350g diced butter+ some for greasing
200ml sour cream
1tsp vanilla essence
2 beaten eggs
few drops red food colouring

Icing
100g butter
200g cream cheese
500g icing sugar vanilla

1. Oven to 180’/Mk 4. Line & grease 3 x 20cm cake tins, sift over a little flour
2. Sift flour, cocoa powder, bicarb and baking powder into mixing bowl
3. Add sugar, butter, sour cream, mix till resembles fine breadcrumbs
4. Stir vanilla essence into beaten eggs, add gradually to mix to ensure no curdling, then add a few drops of red food colour
5. Mix well then divide evenly between 3 cake tins. Bake 20-25mins until cake comes away slightly from sides of tin and skewer in centre comes out clean
6. Leave to cool 5 mins in tins, then turn 2 sponges upside down on cooling rack, leave 3rd (top one) right way up on rack. While cooling, make the icing.
7. Cream butter and cream cheese together and sift in icing sugar. Add vanilla essence, combine well – don’t overcream icing or it will become too soft. If this happens, refrigerate 10mins and try again!
8. Once cakes COMPLETELY cool, reserve half the icing for the topping and sandwich the 3 sponges together with the other half. Smooth the topping roughly over the top and sides – can be decorated with Harry & Meghan stickers see Queen Cakes

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