Fine, so everyone is completely over red velvet cakes. They’re also hard to photograph without ruining the moment of partaking of said cake, so this one pre-icing will have to do you. Now, in the past I’ve not been a fan of these (and they also normally need vinegar, which needs judicious addition), but this recipe by Lorraine Pascale is tasty! The icing is mainly butter-based but with a little cream cheese to cut into the sweetness rather than overpower it completely.
(23cm cake – x2 layers)
350g butter, softened, plus extra for greasing
350g caster sugar
½ tsp vanilla essence
300g plain flour
50g cocoa powder
1 tbsp baking powder
50ml red food colouring (or less if you’re using gel – I used a 35ml bottle of dye plus half a tsp of potent gel and the colour came out well)
- Grease and line your cake tins if they’re not silicone.
- Beat the butter and sugar together in a large bowl until light and fluffy.
- Gradually beat in the eggs, vanilla, and half the flour.
- Add the remaining flour, cocoa, and baking powder, and beat to mix.
- Stir in the food colouring.
- Divide between 2 tins (*or do it in one higher-sided tin and bake for slightly longer then cut in half) and bake at 180oC for 45-60 minutes until a skewer inserted into the middle comes out clean.
- Remove from the oven, leave to cool for 5 minutes, then remove from the tin and allow to cool on a wire rack.
cream cheese buttercream
250g butter, softened
600g icing sugar
75g cream cheese
- Cream together the softened butter and icing sugar in a very large bowl until light and fluffy.
- Beat in the cream cheese
Sandwich the cakes together with 3 tbsp buttercream then cover the top and sides.