Red Velvet

Red Velvet

A red-coloured chocolate cake layered with a salty-sweet creamy cream cheese frosting.
cooking time imageCooking time - 40 mins
serves imageServes - 12
difficulty imageDifficulty - easy peasy

Ingredients

  • ½ cup unsalted butter, at room temperature
  • 1½ cups caster sugar 
  • 2 large eggs
  • ¼ cup cooking oil
  • 1 tbsp unsweetened cocoa powder 
  • 2½ tbsp red food colouring
  • 2 tsp pure vanilla extract
  • 1 tbsp white vinegar
  • 2½ cups plain flour, sifted 
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk

Cream Cheese Frosting

  • 400g/14oz cream cheese, at room temperature
  • ½ cup unsalted butter, at room temperature
  • 2 tsp pure vanilla extract
  • 4 cups icing sugar

Method

  • Preheat the oven to 175°C/350°F.
  • In your Jean Patrique Plastic Mixing Bowls(medium), mix together the butter and sugar until creamy and lighter in colour. Then, add in the eggs.
  • In a small bowl, mix together the oil, cocoa powder, red food colouring and vanilla until smooth.
  • Stir in the colour mixture and vinegar into the butter mixture until well combined.
  • Sift together the flour, baking soda and salt in a separate bowl.
  • Add half of the dry ingredients and half the buttermilk to the wet ingredients. Mix well. Repeat with the remaining dry ingredients and buttermilk.
  • Dust your Whatever Pan with 1 tbsp of cocoa powder. Pour the batter into your Whatever Pan and bake for 25-30 mins until cooked.
  • Allow it to cool completely. Once cooled, remove the top and cut it into half lengthwise.
  • While cooling, make the frosting by mixing the cream cheese, butter and vanilla extract until smooth. Beat in the icing sugar until it is light and fluffy.
  • Evenly spread 1½ cups of the frosting over the first layer of cake.
  • Place the second layer on top and use the remaining frosting to cover the top and sides of the cake.
  • Crumble the trimmed pieces of the cake and decorate it however you like.
  • Serve and enjoy!

Ingredients

  • ½ cup unsalted butter, at room temperature
  • 1½ cups caster sugar 
  • 2 large eggs
  • ¼ cup cooking oil
  • 1 tbsp unsweetened cocoa powder 
  • 2½ tbsp red food colouring
  • 2 tsp pure vanilla extract
  • 1 tbsp white vinegar
  • 2½ cups plain flour, sifted 
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk

Cream Cheese Frosting

  • 400g/14oz cream cheese, at room temperature
  • ½ cup unsalted butter, at room temperature
  • 2 tsp pure vanilla extract
  • 4 cups icing sugar

Method

  • Preheat the oven to 175°C/350°F.
  • In your Jean Patrique Plastic Mixing Bowls(medium), mix together the butter and sugar until creamy and lighter in colour. Then, add in the eggs.
  • In a small bowl, mix together the oil, cocoa powder, red food colouring and vanilla until smooth.
  • Stir in the colour mixture and vinegar into the butter mixture until well combined.
  • Sift together the flour, baking soda and salt in a separate bowl.
  • Add half of the dry ingredients and half the buttermilk to the wet ingredients. Mix well. Repeat with the remaining dry ingredients and buttermilk.
  • Dust your Whatever Pan with 1 tbsp of cocoa powder. Pour the batter into your Whatever Pan and bake for 25-30 mins until cooked.
  • Allow it to cool completely. Once cooled, remove the top and cut it into half lengthwise.
  • While cooling, make the frosting by mixing the cream cheese, butter and vanilla extract until smooth. Beat in the icing sugar until it is light and fluffy.
  • Evenly spread 1½ cups of the frosting over the first layer of cake.
  • Place the second layer on top and use the remaining frosting to cover the top and sides of the cake.
  • Crumble the trimmed pieces of the cake and decorate it however you like.
  • Serve and enjoy!

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