About this recipe:This is the classic red velvet cake that you're looking for! This recipe results in a gorgeous, deep red colour that never fails to impress. Top with cream cheese icing for a traditional finish.
Preheat the oven to 180 C / Gas 4. Grease two 23cm round cake tins and line the bottoms with baking parchment.
Combine the flour, cocoa and salt. Set aside.
In a large bowl, start whisking the butter. Once creamy, incorporate the sugar in two batches, whisking between each addition. Whisk in the eggs one by one, then the vanilla extract.
Start adding the flour mixture to the butter mixture in batches, whisking well after each addition. The cake mixture will be thick. Add the buttermilk and food colouring; whisk till smooth.
Working quickly, combine the bicarb and vinegar. Fold into the cake mixture. Once incorporated, divide the mixture between the two tins.
Bake in the preheated oven for 25 to 30 minutes, or until a skewer inserted in the centre comes out clean. Remove and cool slightly in the tin before turning out onto a wire rack to cook completely.
Once the cakes are completely cool, place the first layer on a serving plate. Cover the top with your favourite icing (cream cheese icing is the traditional match for red velvet cake, but you could also use vanilla buttercream). Place the second layer on top of the first, then ice the top and sides, if desired, with additional icing.
Good recipe however wasn't red despite using a whole two tubes of Dr letter gel plus half bottle silver spoon colouring .im making the third and fourth layers now ,,,this is gonna be big n scrum my.second time I bought red gel online on Amazon in deep red ...yes now it's red .tiny amount needed of the gel - 07 Aug 2015