Makes: 1 Red Velvet Layer Cake Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes Baking Time: 20 – 25 minutes
Ingredients
| 300 |
g |
Cake flour (2½ cups) |
| 325 |
g |
Castor sugar (375 ml / 1½ cups) |
| 3 |
ml |
Bicarbonate of soda (½ tsp) |
| 30 |
ml |
Cocoa powder (2 tbsp) |
3 |
ml |
Salt (½ tsp) |
| 10 |
g |
Anchor Instant Yeast (1 packet) |
| 250 |
ml |
Buttermilk (1 cup) |
| 2 |
|
Large eggs |
| 310 |
ml |
Oil (1¼ cups) |
| 15 |
ml |
Vinegar (1 tbsp) |
| 30 |
ml |
Red food colouring (2 tbsp) |
| 5 |
ml |
Vanilla essence (1 tsp) |
Method
- Sift all dry ingredients in a bowl. Add the Anchor Instant Dry Yeast and mix.
- Beat the wet ingredients well with a whisk and add the dry ingredients into the wet ingredients. Stir gently until evenly mixed through.
- Cover the bowl with plastic and allow to rise in a warm place for 15 – 20 minutes.
- Knock the dough down and divide the mixture evenly into 2 greased 23 cm-round-cake tins.
- Bake in a preheated oven at 180 ˚C / 350 ˚F for 20 – 25 minutes.
Cream Cheese Butter Icing:
Ingredients:
| 250 |
g |
Smooth cream cheese (1 tub) |
| 500 |
ml |
Icing sugar (2 cups) |
| 125 |
g |
Butter, softened |
| 5 |
ml |
Vanilla essence (1 tsp) |
Icing:
- Beat the cream cheese, icing sugar and butter together until smooth.
- Add the vanilla essence and mix.
- Allow to cool and decorate the layer cake once completely cooled.
