Red Velvet Cake.
250g plain flour
1 tbsp cocoa powder
2 tsp baking powder
1 tsp bicarbonate soda
250g light muscovado sugar
200ml buttermilk (1/3 pint)
150ml sunflower oil (1/4 pint)
100 ml water
2 tsp vanilla extract
1 tbsp red food colouring gel (or 1/4 tsp paste)
2 large eggs
Butter for greasing
Butter Cream Icing
250g softened butter
2 tsp vanilla extract
500g icing sugar
Method
Preheat oven to 180 C / 160 C Fan / Gas 4
Grease and line bases of two 20cm (8") round cake tins
Mix the dry ingredients : In a large bowl, combine the plain flour, cocoa powder, baking powder, bicarbonate of soda and light muscovado sugar
Prepare the wet ingredients : In a jug, mix the buttermilk, sunflower oil, vanilla extract and water. Add the eggs and whisk.
Combine wet and dry ingredients : Pour the wet ingredients into the bowl of dry ingredients. Whisk everything together until batter is smooth.
Divide and Bake : Divide the batter evenly between the two prepared cake tins.
Bake for 25-30 minutes, or until the cakes are risen and slightly pulling away from the sides of the tins.
Let the sponges cool in the tins for 10 minutes.
Make the Buttercream Icing : In a large bowl, beat the softened butter with the vanilla extract and half the icing sugar until smooth.
Add the remaining icing sugar and mix again.
Assemble the Cake Remove the sponges from the tins.
Place one sponge layer onto a cake plate and pipe half the Buttercream over it. Place the second sponge on top, use the remaining Buttercream to decorate.
250g plain flour
1 tbsp cocoa powder
2 tsp baking powder
1 tsp bicarbonate soda
250g light muscovado sugar
200ml buttermilk (1/3 pint)
150ml sunflower oil (1/4 pint)
100 ml water
2 tsp vanilla extract
1 tbsp red food colouring gel (or 1/4 tsp paste)
2 large eggs
Butter for greasing
Butter Cream Icing
250g softened butter
2 tsp vanilla extract
500g icing sugar
Method
Preheat oven to 180 C / 160 C Fan / Gas 4
Grease and line bases of two 20cm (8") round cake tins
Mix the dry ingredients : In a large bowl, combine the plain flour, cocoa powder, baking powder, bicarbonate of soda and light muscovado sugar
Prepare the wet ingredients : In a jug, mix the buttermilk, sunflower oil, vanilla extract and water. Add the eggs and whisk.
Combine wet and dry ingredients : Pour the wet ingredients into the bowl of dry ingredients. Whisk everything together until batter is smooth.
Divide and Bake : Divide the batter evenly between the two prepared cake tins.
Bake for 25-30 minutes, or until the cakes are risen and slightly pulling away from the sides of the tins.
Let the sponges cool in the tins for 10 minutes.
Make the Buttercream Icing : In a large bowl, beat the softened butter with the vanilla extract and half the icing sugar until smooth.
Add the remaining icing sugar and mix again.
Assemble the Cake Remove the sponges from the tins.
Place one sponge layer onto a cake plate and pipe half the Buttercream over it. Place the second sponge on top, use the remaining Buttercream to decorate.
