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Red Velvet Cake

Serves: 12 peopleRecipe course: CakesTotal time (min.): 85Complexity (1 to 3): 1
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An American cake that has a rich red colour and creamy icing.

Tools

Stand Mixers
K beater

Ingredients

Ingredients 1 
Butter  120 grams
Caster sugar  300 grams
 
Ingredients 2 
Eggs  2 
Vanilla extract  1 tsp.
 
Ingredients 3 
Plain flour  250 grams
Cocoa powder  1 Tbsp.
Baking powder  3 tsp.
 
Ingredients 4 
Buttermilk  240 ml
Red food colouring 2 Tbsp.
 
Ingredients 5 
Butter  250 grams
Vanilla extract  1 tsp.
Icing sugar  300 grams
 
Ingredients 6 
Cream cheese  400 grams

Method

Prep. (Before you begin) 
 
Cut the butter into cubes and leave at room temperature to soften.

Getting started

​​​​​​​1- Pre heat the oven to 180°C.
2- Grease the round tins and line with parchment paper.
3- Fit the K beater to the machine.
 
Stage 1 
 
1- Add Ingredients 1 (butter, sugar) into the Mixer bowl.
2- Attach the Mixer bowl to the machine and fit the splash guard.
3- Mix on speed 3 for about 4 minutes.
 
Stage 2 

1- Add Ingredients 2 (eggs, vanilla) into the Mixer bowl.
2- Mix on speed 2 for about 5 minutes.
 
Stage 3 
 
1- Add Ingredients 3 (flour, cocoa powder, baking powder) into the medium bowl.
2- Mix together until combined. 
3- Gradually transfer contents of the medium bowl to the Mixer bowl, mixing between additions.
4- Mix on speed 2 for about 5 minutes.

Stage 4 
 
1- Add Ingredients 4 (buttermilk, red food colouring) into a jug.
2- Mix together until combined. 
3- Pour the mixture into the Mixer bowl.
4- Mix on speed 4 for about 5 minutes.
5- Divide the batter between the round tins.
6- Bake for 25 minutes at 180°C.
7- Leave to cool in the tins for 10 minutes.
 
Stage 5 
 
1- Retrieve, clean the Mixer bowl and fit the K Beater.
2- Add Ingredients 5 (butter, vanilla, icing sugar) into the Mixer bowl.
3- Attach the Mixer bowl to the machine. 
4- Mix on speed 4 for about 5 minutes or until light and fluffy.
 
Stage 6 
 
 1- Add Ingredients 6 (cream cheese) into the Mixer bowl.
 2- Mix on speed 4 for about 2 minutes.
 3- Chill the icing for 30 minutes. 
 4- Place one of the sponges on a serving plate. 
 5- Use some of the icing to spread a layer on top of the sponge.
 6- Sandwich the other sponge on top of the icing. 
 7- Spread the rest of the icing on the sides and top of the cake.
 8- Scrape around the sides of the cake to make sure the icing is even.
 9- Serve.
10- To Serve. Decorate with fresh berries and flowers.
11- To make this cake into a three-tier layer cake, make the recipe as usual but don’t decorate with flowers and berries. Then follow it with another batch, this time dividing the batter between four cake tins; two 15 cm, and two 10 cm. Sandwich and ice each tier, then layer up the cake in decreasing size, using dowels to support the tiers.

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