My red velvet cake

    45 min

    Stunning red sponge cake traditionally sandwiched with cream cheese frosting, but also tastes great with chocolate butter cream. For a spooky Halloween cake, cover with black fondant. I like to use a whole bottle of food colouring but use as much as you like.

    Somerset, England, UK
    11 people made this

    Serves: 10 

    • 310g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 bottle (about 50ml) red food colouring
    • 2 tablespoons cocoa powder
    • 115g unsalted butter
    • 300g caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 235ml buttermilk
    • 1 teaspoon white vinegar
    • 1 teaspoon bicarbonate of soda

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4. Grease two 22cm (9 in) cake tins and line with baking parchment.
    2. Sift together flour, baking powder and salt, set aside. In a small bowl, mix the food colouring and cocoa powder into a paste.
    3. In a mixing bowl, beat together the butter and sugar, then add eggs one at a time until pale and creamy. Mix in the vanilla and cocoa paste mixture.
    4. Add in a 1/3 of the flour, mix in well, then 1/2 the buttermilk, mix, then another 1/3 of flour, add the rest of the buttermilk and finally the rest of the flour. Mix together the vinegar and bicarb so it fizzes and stir into the cake mixture. Divide the mixture evenly between the two cake tins.
    5. Bake for 25 to 30 minutes until risen and firm and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool fully before decorating as desired.

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