Red Velvet Cake with Cream Cheese Frosting
For the Red Velvet Cake:
- 135g unsalted butter, softened
- 340g caster sugar
- 3 large eggs
- 5ml Barco powdered food colouring in Rubine
- 15ml Barco liquid food colouring in Pillar Box Red
- 270ml buttermilk
- 340g cake flour
- 5ml salt
- 5ml bicarbonate of soda
- 15ml white wine vinegar
Cream Cheese Frosting:
- 250g cream cheese
- 100g unsalted butter, softened
- 600g icing sugar, sifted
Red Velvet Cake:
Preheat the oven to 170°C and place the rack in the middle of the oven.
Onto a sheet of greaseproof paper, trace around the base of three 20cm cake pans and cut out the circles. Butter and flour the cake pans and lay a circle of greaseproof paper on the base of each pan.
Add the butter and sugar to a mixing bowl and beat until creamed and fluffy.
Add the eggs, one by one, mixing well after each addition.
Add the food colouring and vanilla and mix well.
Add half the buttermilk (135ml) and beat well. Add half the flour (170g) and beat well. Repeat.
Add the salt and vinegar to a small bowl and mix well to dissolve the salt. Add the bicarbonate of soda and immediately add to the cake mixture. Beat well.
Divide the mixture between the three cake pans. Lift and drop each one onto the counter a few times to eliminate air bubbles, and smooth over the tops with a palette knife.
Bake for 20 minutes or until a skewer inserted into the centre of the cake comes out clean.
Place the cake pans on a cooling rack and leave to cool for 10 minutes.
Run a spatula around the inside edge of the cake pan and turn out the cakes onto a cooling rack with the baking paper facing upwards. Leave to cool completely and then peel off the baking paper.
Cream Cheese Icing:
Beat the cream cheese and butter and add the icing sugar. Beat well until smooth and well combined.
Once the cakes are completely cooled, ice, assemble and transfer to a Le Creuset Footed Cake Stand.