Recipe

red velvet cake

Just in time for Mother’s Day, this deliciously smooth and creamy cake is the perfect way to show your sweet side and to let all the mums out there know how much we appreciate them. This easy to follow recipe tastes so good one slice will simply not be enough!

Prep:
20 min

Cooking:
30 min

Serves:
12

Ingredients Method

2 1/2 cups plain flour sifted

1 tsp baking powder

1 tsp salt

2 tbsp cocoa powder

50 ml red liquid food colouring

120 g unsalted butter room temperature

1 1/2 cups sugar

2 Pace Farm eggs

1 tsp vanilla extract

1 cup buttermilk room temperature

1 tsp white wine vinegar

1 tsp bicarbonate of soda

CREAM CHEESE ICING

450 g cream cheese softened

120 g unsalted butter softened

1 tsp vanilla extract

2 1/2 cups icing sugar

1 pinch salt

Preheat oven to 180C.
Butter and flour two 23cm round cake pans
In a medium bowl sift together the baking powder, flour and salt.
In a separate bowl beat the sugar and butter together with a hand mixer until fluffy.
Mix the cocoa powder and food colouring in a small bowl to form a paste.
Beat the vanilla and one egg at a time into the bowl with baking powder and flour.
Mix in the paste made from the cocoa powder and food colouring.
Beat one-third of the flour mixture into the butter and sugar mixture and then add in half of the buttermilk.
Mix in another third of the flour mixture and the rest of the buttermilk finishing with the last of the flour mixture.
Beat until fully combined.
Mix together vinegar and baking soda and add to the mixture.
Divide the cake mixture evenly between the two pans and put in the oven for approximately 30 mins.
The cake is ready when a skewer inserted comes out clean.
Place a wire rack on top of the cake and flip over gently to remove.
Allow cooling while you make the icing.
Mix the cream cheese and butter thoroughly with an electric mixer.
More gently blend in the icing sugar, vanilla extract and salt and beat until fluffy.
Top cake with cream mixture and serve.