• 225g self-raising flour
• 1 tsp baking powder
• 2 tbsp cocoa powder
• 120g butter
• 240ml buttermilk
• 1.5 tsp red food colouring gel
• 300g golden caster sugar
• 2 eggs
• 1 tbsp vanilla extract
• 50g dried cranberries or some dark chocolate for grating to decorate
CREAM CHEESE FROSTING
• 250g butter
• 150g icing sugar
• 450g full fat cream cheese
• 2tsp vanilla extract
To achieve the perfect red velvet cake, pay close attention to the following steps:
First, preheat oven to 200°C/fan 180°C/gas mark 6.
Grease and line two 20cm roundcake tins.
Mix the flour, baking powder and cocoa together. In a separate bowl mix the buttermilk and red colouring and combine thoroughly.
Beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Then add the vanilla extract and add the flour and buttermilk mixtures a bit at a time until fully combined.
Divide the mixture between the tins and bake for 15-20 minutes or until a skewer placed in the centre comes out clean. Leave to cool in the tins for a few minutes before turning out onto a rack to cool completely.
To make the frosting, beat the butter and icing sugar together until fluffy. Then add the vanilla and cream cheese and beat until combined.
You can either make a double or four layer cake. To make a four layer, cut each sponge in half horizontally. Place one layer of sponge onto a plate and spread with a layer of frosting. Repeat until all layers have frosting in between, and use the remainder of the frosting to cover the entire cake. Decorate with the cranberries or grate dark chocolate onto the top.
Enjoy with a nice cup of tea!