Red velvet cake

Recipe from: 18 March 2015
recipes, bake, cake

Ingredients 17
Servings
Time 00:20
  • 2
    eggs
  • 1.5
    cup
    canola oil
  • 1
    cup
    buttermilk
  • 1
    Tbs
    vinegar
  • 1
    tsp
    vanilla essence
  • 6
    ml
    red food colouring
  • 2.5
    cup
    cake flour
  • 1
    Tbs
    cocoa
  • 1
    tsp
    salt
  • 1
    tsp
    bicarbonate of soda
  • 1
    tsp
    baking powder
  • 2
    cup
    sugar
  • ICING:
  • 100
    g
    butter
  • 250
    g
    icing sugar (sifted)
  • 10
    ml
    vanilla essence
  • 30
    ml
    milk
 

Method

00:40
 

Preheat oven to 180°C.

Beat eggs and oil together till well combined. Add buttermilk, vinegar, vanilla essence and red food colouring to the oil mixture. Mix well to form a smooth consistency. Set aside. In a separate bowl, sift cake flour, cocoa, salt, bicarb, baking powder and sugar together and add the wet ingredients. Combine using an electric hand beater until a smooth, velvety red batter has formed.

Divide mixture evenly into 2 x 20cm round cake baking tins (sprayed with non-stick spray) and bake on the middle rack of your preheated oven for 30 – 40 minutes or until a cake skewer comes out clean. Allow cake to cool completely before icing.

Icing

Cream butter and icing sugar together. Add essence and just enough milk to mix to a smooth, spreadable consistency. Sandwich cake layers with half the icing. Use the remaining icing to ice top of cake.

Recipe reprinted with permission of Snap, Sizzle & Cook. To see more recipes, please click here.
 
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Read more on: bake  |  cake  |  recipes
 

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