Sunday, 25 October 2015

Red Velvet Cake

Red velvet is one of those cakes you just can't go wrong with. The pictures are quite bad (that's because I couldn't wait to eat the cake).

 This is a super soft and moist cake, so if you're horrible at slicing cakes(like me), bake the cake in 3 different 8" tins. I made 2/3 of the recipe and used 2 tins.


  1. 2 eggs
  2. 225 g cater sugar
  3. 1 1/4 tsp salt
  4. 250ml sunflower oil
  5. 1 1/2 vanilla extract
  6. 150 ml buttermilk
  7. 2 tsp baking soda
  8. 2 1/2 vinegar
  9. 225 g flour
  10. 1 1/2 tbsp cocoa powder
  11. 3/4 red food color

  1. Pre heat oven to 170 degrees.
  2. Put the eggs, salt and sugar in a mixing bowl and whisk. Add the oil in a steady stream while whisking. The mixture should thicken slightly.
  3. Stir in the vanilla. 
  4. In a separate bowl add the buttermilk, baking soda and vinegar. The mixture should bubble for a bit and then come back to normal.
  5. Sift the flour and cocoa powder.
  6. Add a third of the flour to the oil mixture and mix well. Add half  of the buttermilk. Alternate the two until everything is well combined. 
  7. Add in the food color and stir. 
  8. Bake for 35-38 minutes.

For the cream cheese frosting:

  1. 170 g cream cheese(room temperature)
  2. 120 g powdered sugar
  3. 57 g unsalted butter

  1. Whisk the cream cheese in a mixing bowl until it looks fluffy. 
  2. Add in the butter and whisk well.
  3. Add the sugar in stages and whisk until combined.
  4. Refrigerate the frosting for 15-20 minutes. 
  5. Apply on cooled cake.