Red Velvet Cake

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

  1. Sift all dry ingredients in a bowl. Add the Anchor Instant Dry Yeast and mix.
  2. Beat the wet ingredients well with a whisk and add the dry ingredients into the wet ingredients. Stir gently until evenly mixed through.
  3. Cover the bowl with plastic and allow to rise in a warm place for 15 – 20 minutes.
  4. Knock the dough down and divide the mixture evenly into 2 greased 23 cm-round-cake tins.
  5. 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:

  1. Beat the cream cheese, icing sugar and butter together until smooth.
  2. Add the vanilla essence and mix.
  3. Allow to cool and decorate the layer cake once completely cooled.
Red Velvet Cake