Name: Red velvet cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 185 gram butter, chopped, at room temperature, plus 100g extra; 1 1/2 cup firmly packed brown sugar; 2 eggs, at room temperature; 2 1/2 cup self-raising flour; 1/4 cup cocoa powder; 1 cup buttermilk; 1 tablespoon white vinegar; 1/2 tablespoon liquid red food colouring; 1 teaspoon bicarbonate of soda; 250 gram cream cheese, chopped, at room temperature; 1 1/2 cup icing sugar

Ingredients

185 gram butter, chopped, at room temperature, plus 100g extra

1 1/2 cup firmly packed brown sugar

2 eggs, at room temperature

2 1/2 cup self-raising flour

1/4 cup cocoa powder

1 cup buttermilk

1 tablespoon white vinegar

1/2 tablespoon liquid red food colouring

1 teaspoon bicarbonate of soda

250 gram cream cheese, chopped, at room temperature

1 1/2 cup icing sugar

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease and line base and sides of two 20cm (base diameter) round cake pans with baking paper.

2.Using an electric mixer, beat butter and brown sugar in a bowl, until light and creamy. Add eggs, one by one, beating lightly after each addition.

3.Sift cocoa powder and half the flour over egg mixture; fold until just combined. Add buttermilk, vinegar, food colouring and bicarbonate of soda; fold to combine. Add remaining flour mixture; fold until just combined.

4.Spoon mixture equally into prepared pans; level surface. Bake 30 minutes, or until a skewer inserted at centre comes out clean. Cool in pans for 5 minutes. Transfer to a wire rack to cool.

5.Using an electric mixer, beat cream cheese and extra butter in a large bowl, until combined. Gradually beat in sifted icing sugar, until light and creamy.

6.Using a large serrated knife, cut each cake horizontally in half to make 4 pieces. Place 1 piece of cake on serving plate. Spread with a quarter of the cream cheese icing. Repeat layering. Spread remaining icing over top of cake. Cut into slices. Serve.

If you don’t have round cakes, you could use two 12-hole (1/3-cup) muffin trays instead. Line holes with paper cases.
Note

Woman's Weekly Food

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