Red velvet layer cake

2017-02-07
  • Yield : 1
  • Servings : 10
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 60m

 

 

 

Ingredients

  • 340grms of plain flour
  • 3 tbsp of cocoa powder
  • 1 tsp of bicarbonate of soda
  • 300grms of sugar
  • 180grms of butter at room tempreature
  • 80ml vegetable oil
  • 3 large eggs
  • 1 tbsp of red food colouring
  • 2 tsp of vanilla extract
  • 250ml of buttermilk
  • FOR THE ICING
  • 250grms of cream cheese at room tempreature
  • 100grms of butter at room tempreature
  • 250grms of icing sugar
  • 2 tbsp of milk
  • 1/2 tsp of vanilla extract
  • Sugar hearts to decorate

 

 

 

 

 

Method

Step 1

Preheat the oven at 180oc/160oc or gas mark 4. Line two 20cm cake tins with parchment paper.

Step 2

Whisk the flour, cocoa powder and bicarbonate of soda in a bowl.

Step 3

Beat the sugar, butter and vegetable oil for a few minutes until light and fluffy.

Step 4

Beat in the eggs one at a time, the beat in the food colouring, vinegar and vanilla.

Step 5

Slowly stir in half the flour mixture, the half the buttermilk, repeat until all is incorporated.

Step 6

Divide the batter into the two tins and bake for 35-40 minutes. Check with a skewer and when clean, take out of the oven.

Step 7

Leave to cool in the pans of 5 minutes, then take out of the tins and cool on a wire rack.

Step 8

Beat the cream cheese and butter for a few minutes until fluffy. Beat in the icing sugar, milk and vanilla.

Step 9

Place one of the cakes on a cake stand and spread the icing mixture on top. Place the other cake on top and spread icing mixture all over the cake.

Step 10

Sprinkle with hearts.

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