Hi everyone and welcome back to my baking blog…
As I am back in Witney, baking a cake for work is practically a requirement. I have been meaning to try out another red velvet cake recipe for a while, as I struggle to achieve a truly red looking cake. This recipe delivered that most definitely! A light red sponge and silky smooth cream cheese frosting.
250g soft spread
250g caster sugar
1/2tsp – 1 tsp red food colouring paste (lakeland sells a good one!)
2tsp vanilla extract
3 large eggs
2tsp cider vinegar
275g SR flour
1tsp bicarbonate of soda
40g cocoa powder
138g soft spread
200g cream/soft cheese
238g icing sugar
Red sugar decorations, optional
1.Preheat the oven to 180°C/gas mark 4. Grease and line 2 8inch round loose-bottom cake tins with greaseproof paper circles.
2.Using an electric hand mixer, combine the butter and sugar. Whisk until smooth and fluffy, about 5 minutes. Then beat in the red food colouring paste.
3. In a jug, combine the vanilla, eggs, buttermilk and cider vinegar.
4.Add to the red food colouring mixture and mix thoroughly (don’t worry if it looks curdled!).
5.Sift the flour, bicarb and cocoa over the top. Fold in using a metal spoon.
6.Divide the mixture evenly into the prepared tins. Bake in the preheated oven for 35-40 minutes or until the skewer comes out clean and the cake is well risen.
7.Leave to cool in the tins on a wire rack.
8. To make the icing, beat the soft spread and the cheese cream together in a large mixing bowl. Sift over the icing sugar and beat until the sugar is no longer visible. Then use an electric hand mixer to beat until smooth and fluffy. Leave to harden slightly in the fridge.
9.Once cooled, remove the cakes carefully from the tins (the sponge is delicate!). Place onto a cake stand/plate and spread some icing on the top.
10.Sandwich the other cake on top and carefully, using a palette knife smooth the rest of the icing over the cake. Don’t worry about getting crumbs in the icing, it is tricky not to!
11.Decorate with red decorations and store in the fridge for up to 5 days.