Red Velvet Cake

RECIPE N0.3

One of the more extravagant recipes in my little cookbook is this traditional American Red Velvet Cake with Philly Frosting 🧁

Red Velvet Cake has a little something extra that sets it apart from many of the classic puds that can be made from the ingredients in the kitchen cupboard. With subtle undertones of cocoa and vanilla, this delicate sponge is evenly balanced with a sweet and tangy cream cheese frosting.

PHILLY FROSTING or BUTTERCREAM ICING?

This recipe embodies everything that a great cake should, which is why it's one of my favourites to make. The combination of elegance, cosiness, and deliciousness will always leave your guests wanting more.

This recipe is also pretty versatile, as the cake can be served with either a light vanilla buttercream or a velvety rich Philly frosting, depending on your preferences and the dietary needs of your guests.

RED VELVET SPONGE CAKE with PHILLY FROSTING

Ingredients List 📝

• 100g softened butter

• 300g caster sugar

• 2 eggs, room temperature

• 250g plain flour

• 1 tsp bicarbonate of soda

• ½ tsp salt

• 150ml buttermilk

• 3 tbsp cocoa powder, plus extra to sprinkle

• 1 tsp of vanilla extract

• 3 tsp of red food colouring

• 2 tsp cider vinegar

• 100g cream cheese

• Icing sugar, to decorate

Baking Method 🍪

1. Preheat the oven to 180C/ Fan 160C/ Gas Mark 4. Then, grease two 20cm cake tins with butter and line with baking paper.

2. Measure and combine the butter and sugar in a large mixing bowl.

3. Once the mixture is light and fluffy, add 2 whisked eggs into the mix and stir.

4. Next, alternately sift the flour and pour the buttermilk into the bowl, combining one-third of each ingredient at a time with an electric mixer.

5. Then sift the cocoa powder, and add it to the bowl alongside the vanilla extract and red food colouring.

6. Add the bicarbonate of soda and cider vinegar into the bowl and combine with the rest of the ingredients.

7. Once mixed, pour the cake batter evenly into two cake tins and bake in a preheated oven for 30 minutes.

8. Once cooked, position the sponge halves on a wire rack and set them to one side to cool.

For the Frosting 🎂

9. For the frosting, combine the cream cheese with icing sugar and stir with a whisk or an electric mixer.

10. Once the cake has cooled, spread a little of the frosting over one of the sponge halves, and place the other sponge on top to assemble the cake.

11. Lastly, spread the remaining frosting over the top of the cake and dust lightly with cocoa powder to serve.

TOP Tip.

To achieve the perfect frosting sweetness and consistency, simply add less or use more icing sugar with the cream cheese to suit your taste buds. Enjoy!

INSPO at THE COTTAGE CORE

Have you made this recipe before?

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