| Serves: 12 people | Recipe course: Cakes | Total time (min.): 85 | Complexity (1 to 3): 1 |
Stand Mixers
K beater
Ingredients 1
Butter 120 grams
Caster sugar 300 grams
Ingredients 2
Eggs 2
Vanilla extract 1 tsp.
Ingredients 3
Plain flour 250 grams
Cocoa powder 1 Tbsp.
Baking powder 3 tsp.
Ingredients 4
Buttermilk 240 ml
Red food colouring 2 Tbsp.
Ingredients 5
Butter 250 grams
Vanilla extract 1 tsp.
Icing sugar 300 grams
Ingredients 6
Cream cheese 400 grams
Prep. (Before you begin)
Cut the butter into cubes and leave at room temperature to soften.
Getting started
1- Pre heat the oven to 180°C.
2- Grease the round tins and line with parchment paper.
3- Fit the K beater to the machine.
Stage 1
1- Add Ingredients 1 (butter, sugar) into the Mixer bowl.
2- Attach the Mixer bowl to the machine and fit the splash guard.
3- Mix on speed 3 for about 4 minutes.
Stage 2
1- Add Ingredients 2 (eggs, vanilla) into the Mixer bowl.
2- Mix on speed 2 for about 5 minutes.
Stage 3
1- Add Ingredients 3 (flour, cocoa powder, baking powder) into the medium bowl.
2- Mix together until combined.
3- Gradually transfer contents of the medium bowl to the Mixer bowl, mixing between additions.
4- Mix on speed 2 for about 5 minutes.
Stage 4
1- Add Ingredients 4 (buttermilk, red food colouring) into a jug.
2- Mix together until combined.
3- Pour the mixture into the Mixer bowl.
4- Mix on speed 4 for about 5 minutes.
5- Divide the batter between the round tins.
6- Bake for 25 minutes at 180°C.
7- Leave to cool in the tins for 10 minutes.
Stage 5
1- Retrieve, clean the Mixer bowl and fit the K Beater.
2- Add Ingredients 5 (butter, vanilla, icing sugar) into the Mixer bowl.
3- Attach the Mixer bowl to the machine.
4- Mix on speed 4 for about 5 minutes or until light and fluffy.
Stage 6
1- Add Ingredients 6 (cream cheese) into the Mixer bowl.
2- Mix on speed 4 for about 2 minutes.
3- Chill the icing for 30 minutes.
4- Place one of the sponges on a serving plate.
5- Use some of the icing to spread a layer on top of the sponge.
6- Sandwich the other sponge on top of the icing.
7- Spread the rest of the icing on the sides and top of the cake.
8- Scrape around the sides of the cake to make sure the icing is even.
9- Serve.
10- To Serve. Decorate with fresh berries and flowers.
11- To make this cake into a three-tier layer cake, make the recipe as usual but don’t decorate with flowers and berries. Then follow it with another batch, this time dividing the batter between four cake tins; two 15 cm, and two 10 cm. Sandwich and ice each tier, then layer up the cake in decreasing size, using dowels to support the tiers.
