Red Velvet Cake

An American cake that has a rich red colour and creamy icing.

Difficulty

Low

Time

90 min

Ingredients

Servings

12

For the cake

120 , cubed, at room temperature

300

2

1

250

1

3

240

2

For the buttercream

250 , cubed, at room temperature

1

300

400

Utensils

2 Round cake tin 18 8 cm (diameter), 1 Kitchen bowl medium, 1 Jug medium, K-Beater

Instructions

1

Preheat the oven to 180°C.

Grease the round tins and line with parchment paper.

Fit the K-Beater to the machine.

2

Add butter and sugar into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splashguard.

Mix on speed 3 for about 4 minutes.

3

Add eggs and vanilla into the Mixer bowl.

Mix on speed 2 for about 5 minutes.

4

Add flour, cocoa powder and 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.

5

Add buttermilk and 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.

6

Retrieve, clean the Mixer bowl and fit the K-Beater.

Add butter, vanilla and 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.

7

Add 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.

 

To serve

Decorate with fresh berries and flowers.