First of all let me apologise for how extremely late I am blogging this Christmas recipe, but I can redeem myself because this cake can be made for any occasion. Especially with Valentines Day creeping up on us, this could be your perfect bake!
Believe me when I say that this is probably the best cake I have EVER made. Want to know why?
Well the sponge is insanely moist (it’s a terrible word I know but I can’t describe it any other way), light, fluffy and melts in the mouth. Pair this with smooth velvety cream cheese frosting and you have a winner! Don’t waste any more time, scroll down and follow my method to make your own Red Velvet Cake.
Don’t let the picture below fool you, it may look a little messy but the taste…… I need a slice now!
Ingredients (make a 3 layer 8inch cake)
150g Stork tub, at room temp
300g caster sugar
300g self-raising flour
2 tbsp cocoa powder
2 large eggs, beaten into a jug
1 tsp vanilla extract
1/2 tsp red food gel/paste
1.5 tsp white wine vinegar
1.5 tsp bicarbonate of soda
For the cream cheese frosting:
140g unsalted butter, room temp
800g icing sugar
400g full-fat cream cheese, cold from the fridge
Preheat your oven to 180°C and grease and line 3 20cm (8in) cake tins.
In a large bowl make your cake mix by first creaming together the butter and sugar until soft and fluffy. Slowly mix in the eggs and the vanilla extract.
Sift the flour and cocoa powder together in a separate bowl and stir. In a third bowl, mix together the buttermilk and red food colouring until completely dyed.
Pour a third of the dry ingredients into the creamed butter and sugar and mix until just combined. Now pour in a third of the red buttermilk and mix again. Repeat this process until all ingredients are well incorporated into the creamed mixture. Try not to overbeat the mixture at this stage.
In a small bowl, mix together the vinegar and bicarbonate of soda until it fizzes and bubbles. Then quickly fold it into your cake batter. Divide the mixture evenly between your 3 cake tins and tap each one lightly on the side to remove any air pockets. Smooth our the tops with the back of a spoon.
Bakes your cakes in the oven for 20-25 minutes, until you can insert a skewer into the centre and it comes out clean. Remove them from the oven and leave to completely cool before turning out onto a cooling rack.
Once your cakes are completely cool, make your cream cheese frosting. In a large bowl beat together the butter until light and fluffy. Next, drain of any excess liquid from the cream cheese then beat into the butter until just combined. *Be careful not to over beat as this will make the cream cheese loosen and turn into a liquid*. Now sift in half the icing sugar and beat together, add the remaining half and beat again until all ingredients are incorporated well.
Take one of your cooled red sponges and place it on a plate/cake stand/cake board. Dollop 2 large tbsp of your frosting on top of your cake and use a palette knife or icing spreader to spread the frosting evenly across the cake starting from the middle moving outwards. Now place your 2nd red sponge on top and do the same.
Finally place your 3rd red sponge on top and apply a very thin layer (crumb coat) of frosting all over the sides as well as the top of the cake. *Don’t worry if any crumbs are being pulled up by the icing, this is normal. We apply the crumb coat first so that it locks in any crumbs as it chills, meaning our next layer will be completely crumb-free*. Now place your cake in the fridge to set for 20-30 minutes.
Remove your cake from the fridge and apply the remaining frosting all over the sides and top of your cake. Your aim is to have no red showing through the icing as you want the outside to be bright white but the inside to be vibrant red.
Now you can decorate your cake as you wish. I have decided upon a Christmas theme so I pre-bought a red ribbon to wrap round the cake and a few Christmas toppers (sooo cute!) to stick in the top of the cake. However, you could try sprinkling glitter on top or create sugar paste hearts (if you have a Valentine in mind). It’s completely up to you!