Red velvet cake
Prep:
25 mins
Cook:
70 mins
Just like it sounds this is wonderful cake has a velvet texture that will melt in your mouth.
200g unsalted butter, softened, plus extra to grease
250g plain flour
40g cocoa powder
1 ½ tsp baking powder
2 large eggs, beaten
225g caster sugar
250ml sour cream
1 tsp white wine vinegar
1 tsp bicarbonate of soda
¼ tsp red food colouring paste (not liquid) for the icing
400g cream cheese
125g unsalted butter, softened
125g icing sugar
Red sugar sprinkles, (optional to decorate)
Preheat the oven to 180°C / 350°F / Gas mark 4.
Grease and line a 20.5cm (8in) deep cake tin with baking paper.
Sift the flour, cocoa powder and baking powder into a bowl.
In a separate bowl, beat together the butter and sugar until it turns pale and fluffy, then beat in the eggs.
Beat flour mixture and sour cream into the butter mixture.
Next beat in the vinegar, bicarbonate of soda and food colouring.
Spoon the mixture into the tin, level the surface and bake for about 1hr-1hr 10 minutes or until a skewer inserted in the centre comes out clean.
Cool in tin for 10 minutes, then take out of the tin and cool completely on a wire rack.
For the icing, beat together the cream cheese and butter and then mix in the icing sugar.
Cut the cake in half, spread half the icing then sandwich together.
Spread the remaining icing on top, decorate with sugar sprinkles, if using and serve in slices.
Serves
4-6
Preparation Time
25 minutes
Cooking Time
70 minutes
Main ingredients
Dairy, Flour, Chocolate, Eggs, Sugar
Recipe Type
Cakes & Baking, Dessert
Level of Difficulty
Medium
