Everything from its superior buttery, vanilla, and cocoa flavors, with a delicious tang from buttermilk. And let’s not forget that signature cream cheese frosting.
If you can’t get enough of red velvet, you should try our red velvet whoopie pies.
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Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease and line base and sides of two 20cm (base diameter) round cake pans with baking paper.
2.Using an electric mixer, beat butter and brown sugar in a bowl, until light and creamy. Add eggs, one by one, beating lightly after each addition.
3.Sift cocoa powder and half the flour over egg mixture; fold until just combined. Add buttermilk, vinegar, food colouring and bicarbonate of soda; fold to combine. Add remaining flour mixture; fold until just combined.
4.Spoon mixture equally into prepared pans; level surface. Bake 30 minutes, or until a skewer inserted at centre comes out clean. Cool in pans for 5 minutes. Transfer to a wire rack to cool.
5.Using an electric mixer, beat cream cheese and extra butter in a large bowl, until combined. Gradually beat in sifted icing sugar, until light and creamy.
6.Using a large serrated knife, cut each cake horizontally in half to make 4 pieces. Place 1 piece of cake on serving plate. Spread with a quarter of the cream cheese icing. Repeat layering. Spread remaining icing over top of cake. Cut into slices. Serve.
If you don’t have round cakes, you could use two 12-hole (1/3-cup) muffin trays instead. Line holes with paper cases.
Note
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