Red velvet layer cake2017-02-07
- Yield : 1
- Servings : 10
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 60m
Preheat the oven at 180oc/160oc or gas mark 4. Line two 20cm cake tins with parchment paper.
Whisk the flour, cocoa powder and bicarbonate of soda in a bowl.
Beat the sugar, butter and vegetable oil for a few minutes until light and fluffy.
Beat in the eggs one at a time, the beat in the food colouring, vinegar and vanilla.
Slowly stir in half the flour mixture, the half the buttermilk, repeat until all is incorporated.
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.
Leave to cool in the pans of 5 minutes, then take out of the tins and cool on a wire rack.
Beat the cream cheese and butter for a few minutes until fluffy. Beat in the icing sugar, milk and vanilla.
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.
Sprinkle with hearts.