Red Velvet Cake Recipe

Nothing says Valentine's day quite like a delicious, indulgent deep red vanilla cake with a hint of chocolate and topped with gorgeous cream cheese frosting. This decadent layer cake is sure to please and ideal for a romantic evening.

Serves 12- 45 mins to prepare and 30-35 mins to cook

100g (3 1/2oz) butter, softened
300g (10oz) caster sugar
2 large eggs
3 tbsp cocoa powder, sieved
3 tsp red paste food colour
250g (8oz) plain flour
150ml (1/4pt) buttermilk
1 tsp vanilla extract
1 tsp bicarbonate of soda
2 tsp cider vinegar
For the icing
150g (5oz) butter, softened
150g (5oz) cream cheese
400g (13oz) icing sugar, sieved

Heat the oven to gas 4, 180°C, fan 160°C. Grease and base line two 20cm (8in) round sandwich tins.
Cream the butter and sugar. Beat in the eggs, and then add the cocoa powder and the food colour. Beat in the flour and buttermilk, alternately, one-third at a time. Stir in the vanilla extract. Then mix together the bicarbonate of soda and the cider vinegar and stir into the cake batter. Divide the mixture between the tins and bake in the oven for about 30 minutes. Remove from the oven and leave to cool.
To make the icing beat the butter and cream cheese together and then stir in the icing sugar. Spread a little of the mixture over one of the sponges. Place the other sponge on top. Spread the remaining icing over the top and sides of the cake and, using a teaspoon, make a swirling pattern on top.

Recipe courtesy of Tesco 
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