The legendary red velvet cake with classic cream cheese frosting - a moist, tender cake with a hint of cocoa and stunning red color.
Instructions
In a large bowl, whisk together flour, cocoa powder, and baking soda until well combined.
In another bowl, beat eggs, then add buttermilk, oil, sugar, and red food coloring. Mix until smooth.
Gradually fold the dry ingredients into the wet ingredients until just combined. Don't overmix.
Divide batter between two greased 20cm cake tins. Bake at 180°C (160°C fan) for 35 minutes until a skewer comes out clean.
Beat cream cheese and butter until light and fluffy. Gradually add icing sugar and beat until smooth.
Place one layer on serving plate, spread frosting on top, add second layer, then frost top and sides.
Decorate with red cake crumbs or as desired. Refrigerate for 30 minutes to set frosting before serving.
Ingredients
- plain flour 280 g
- caster sugar 300 g
- eggs 2
- buttermilk 240 ml
- vegetable oil 120 ml
- tablespoons cocoa powder 2 EL
- bottle red food coloring 1
- teaspoon baking soda 1 TL
- cream cheese 400 g
- butter 200 g
- icing sugar 300 g
Baking Timer
The timer appears at the bottom right of the screen.
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