red velvet cake

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.

2014-11-10 16.03.10

(23cm cake – x2 layers)

base
350g butter, softened, plus extra for greasing
350g caster sugar
6  eggs
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)

  1. Grease and line your cake tins if they’re not silicone.
  2. Beat the butter and sugar together in a large bowl until light and fluffy.
  3. Gradually beat in the eggs, vanilla, and half the flour.
  4. Add the remaining flour, cocoa, and baking powder, and beat to mix.
  5. Stir in the food colouring.
  6. 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.
  7. 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

  1. Cream together the softened butter and icing sugar in a very large bowl until light and fluffy.
  2. Beat in the cream cheese

Sandwich the cakes together with 3 tbsp buttercream then cover the top and sides.

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