I've been making Red Velvet Cakes for years.

I usually use a cream cheese frosting which I've included at the bottom. I'm making this tomorrow for my daughters 30th and will make a white chocolate ganache.

Ingredients​

DRY INGREDIENTS​

• 2 2/3 cups (400 g) plain cake flour ( see note below)
• 2 tbsp (10 g) cocoa powder
• 1 tsp (5 g) baking soda / bi-carb soda , its NOT baking powder
• Pinch of salt

WET INGREDIENTS​

• 1/2 cup (115 g) unsalted butter , softened
• 1 1/2 cups (330 g) caster sugar
• 2 eggs , at room temperature (around 60g each)
• 1 cup (250ml) vegetable oil
• 1 tsp white vinegar
• 2 tsp vanilla extract (or essence)
• 1 cup (250 ml) buttermilk , at room temperature
• 2 1/2 tbsp red food colouring liquid

FROSTING​

• 400 g Philadelphia Cream Cheese, block , softened but not too soft
• 1/2 cup (115 g) unsalted butter , softened (but not too soft)
• 1 1/2 tsp vanilla extract
• 4 cups (450 g) soft icing sugar sifted

Instructions​

• Preheat oven to 180C or 160 fan-forced Butter 2 x 21cm / 8″ round cake pans (sides and base) line base with baking paper
• Sift the Dry Ingredients and whisk to combine in a bowl.
• Place butter and sugar in a bowl and beat with electric beater or in stand mixer until smooth and well combined (use paddle attachment if using stand mixer).
• Add eggs, one at a time, beating in between to combine. At first it will look curdle – keep beating until it’s smooth.
• Add vegetable oil, vinegar, vanilla, buttermilk and red food colouring. Beat until combined and smooth
• Add Dry Ingredients. Beat until just combined – some small lumps is ok, that’s better than over mixing.
• Divide batter between cake pans. Bake for 25 – 30 minutes on the same shelf, or until a toothpick inserted into the centre comes out clean.
• Rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool

FROSTING​

• Beat together cream cheese, butter and vanilla for 3 minutes (this makes it really smooth and changes from yellow to almost white). Add icing sugar and beat for 2 minutes or until frosting is light and fluffy to your taste. If your frosting seems too runny (depends on quality of cream cheese/ if the cream cheese was too soft), just add more icing sugar.

FROST CAKE​

• Cut the top off the cake using a serrated knife (to make the layers neat).
• Spread one cake with 1 1/2 cups of frosting. Top with the other cake. Spread top and sides with remaining frosting.
• Optional: Crumble offcuts and use to decorate the top rim and base of the cake.

Recipe Notes:​

1. Cake flour is lighter and has a lower protein content that all plain flour. It produces cakes with a very soft crumble and minimal “bounciness”, like what you get from posh bakeries.

it can be found in supermarkets (Coles, Woolworths).

2. Buttermilk – for most baking recipes, buttermilk can be substituted with milk + lemon juice left to curdle. But for this recipe, it does not work quite as well so please use buttermilk if you can!

3. Batter – Don’t worry if it separates slightly because of the oil, it will come together when the flour is added.

4. CAKE SIZE: This can be made in one cake pan (but 2 cake pans is better/easier). Just pour batter into one cake pan and bake for around 45 minutes in total, maybe even 1 hour, but you must cover with FOIL at around 30 minutes, otherwise the top may get too brown. Use a skewer to test if the inside is baked. Then cut cake in half.

CUPCAKES: This makes 22 standard cupcakes. Divide between paper patty lined muffin tins. Bake 25 minutes or until skewer comes out clean.

Enjoy

 

[Suzanne rose]

I'm making this today as a birthday cake will add photos including step by step photo's

 

[Suzanne rose]

Update:this cake was so soft and moist .

Everyone said it was the best red Velvet cake they have eaten
My daughters future father inlaw asked why don't I make the wedding cake using this cake , that's how good it was