Red Velvet Cake
Ingredients
120 grams butter
300 grams caster sugar
2 eggs
1 tsp. vanilla extract
250 grams plain flour
1 cocoa powder
3 tsp. baking powder
240 ml buttermilk
2 red food colouring
250 grams butter
1 tsp. vanilla extract
300 grams icing sugar
400 grams cream cheese
Instructions
STEP 1/9
Cut the butter into cubes and leave at room temperature to soften.
STEP 2/9
Pre heat the oven to 180°C.
Grease the round tins and line with parchment paper.
Fit the K beater to the machine.
STEP 3/9
Add Ingredients 1 (butter, sugar) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 3 for about 4 minutes.
STEP 4/9
Add Ingredients 2 (eggs, vanilla) into the Mixer bowl.
Mix on speed 2 for about 5 minutes.
STEP 5/9
Add Ingredients 3 (flour, cocoa powder, baking powder) into the medium bowl.
Mix together until combined.
Gradually transfer contents of the medium bowl to the Mixer bowl, mixing between additions.
Mix on speed 2 for about 5 minutes.
STEP 6/9
Add Ingredients 4 (buttermilk, red food colouring) into a jug.
Mix together until combined.
Pour the mixture into the Mixer bowl.
Mix on speed 4 for about 5 minutes.
Divide the batter between the round tins.
Bake for 25 minutes at 180°C.
Leave to cool in the tins for 10 minutes.
Turn out onto a wire rack.
STEP 7/9
Retrieve, clean the Mixer bowl and fit the K Beater.
Add Ingredients 5 (butter, vanilla, icing sugar) into the Mixer bowl.
Attach the Mixer bowl to the machine.
Mix on speed 4 for about 5 minutes or until light and fluffy.
STEP 8/9
Add Ingredients 6 (cream cheese) into the Mixer bowl.
Mix on speed 4 for about 2 minutes.
Chill the icing for 30 minutes.
Place one of the sponges on a serving plate.
Use some of the icing to spread a layer on top of the sponge.
Sandwich the other sponge on top of the icing.
Spread the rest of the icing on the sides and top of the cake.
Scrape around the sides of the cake to make sure the icing is even.
Serve.
STEP 9/9
Decorate with fresh berries and flowers.
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.
Red Velvet Cake
Ingredients
120 grams butter
300 grams caster sugar
2 eggs
1 tsp. vanilla extract
250 grams plain flour
1 cocoa powder
3 tsp. baking powder
240 ml buttermilk
2 red food colouring
250 grams butter
1 tsp. vanilla extract
300 grams icing sugar
400 grams cream cheese
Instructions
STEP 1/9
Cut the butter into cubes and leave at room temperature to soften.
STEP 2/9
Pre heat the oven to 180°C.
Grease the round tins and line with parchment paper.
Fit the K beater to the machine.
STEP 3/9
Add Ingredients 1 (butter, sugar) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 3 for about 4 minutes.
STEP 4/9
Add Ingredients 2 (eggs, vanilla) into the Mixer bowl.
Mix on speed 2 for about 5 minutes.
STEP 5/9
Add Ingredients 3 (flour, cocoa powder, baking powder) into the medium bowl.
Mix together until combined.
Gradually transfer contents of the medium bowl to the Mixer bowl, mixing between additions.
Mix on speed 2 for about 5 minutes.
STEP 6/9
Add Ingredients 4 (buttermilk, red food colouring) into a jug.
Mix together until combined.
Pour the mixture into the Mixer bowl.
Mix on speed 4 for about 5 minutes.
Divide the batter between the round tins.
Bake for 25 minutes at 180°C.
Leave to cool in the tins for 10 minutes.
Turn out onto a wire rack.
STEP 7/9
Retrieve, clean the Mixer bowl and fit the K Beater.
Add Ingredients 5 (butter, vanilla, icing sugar) into the Mixer bowl.
Attach the Mixer bowl to the machine.
Mix on speed 4 for about 5 minutes or until light and fluffy.
STEP 8/9
Add Ingredients 6 (cream cheese) into the Mixer bowl.
Mix on speed 4 for about 2 minutes.
Chill the icing for 30 minutes.
Place one of the sponges on a serving plate.
Use some of the icing to spread a layer on top of the sponge.
Sandwich the other sponge on top of the icing.
Spread the rest of the icing on the sides and top of the cake.
Scrape around the sides of the cake to make sure the icing is even.
Serve.
STEP 9/9
Decorate with fresh berries and flowers.
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.