If you like this red velvet cake, we also have cupcakes and celebration cakes with the same flavor, so be sure to try them out.
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- yield:
- 16 1 serving
- Preparation time:
- 30 minutes
- Cooking time:
- 45 minutes
- total time:
- 1 Time 15 minutes
- Calories/serve:
- 390
material
for sponge
- 250 g
Soften the unsalted butter and add to the grease
- 250 g
Granulated sugar
- Four
medium egg
- 200 ml
buttermilk
- 275 g
self-sourced flour
- 50 g
cocoa powder
- 1
– 3 tsp red food coloring paste, I used Sugarflare Velvet Red Spectral. See GH TIP.
- 1 tablespoon.
white wine vinegar
- 1 1 teaspoon
bicarbonate of soda
for icing
- 100 g
unsalted butter, softened
- 100 g
powdered sugar, sifted
- 250 g
Full fat cream cheese, room temperature
-
Red sprinkles for decoration (optional)
direction
-
- step 1Preheat the oven to 180°C (160°C fan) mark 4, grease and line a rough 20 x 30cm roasting tin with baking parchment. For the sponge, combine the butter and sugar in a large bowl and whisk until pale and fluffy.
- step 2Whisk eggs and buttermilk in a large jug. Sift flour, cocoa powder, and a pinch of salt into another medium bowl.
- step 3Add 1/3 of the egg mixture to the butter bowl and mix to combine. Add 1/3 of the flour mixture with a spoon and mix to combine. Repeat two more times until liquid and dry ingredients are combined. Stir in 1-3 teaspoons of red food coloring paste to achieve desired shade.
- step FourIn a small bowl, quickly combine the vinegar and bicarbonate of soda. Pour into the cake batter and mix quickly. Scrape into lined mold and smooth out. Bake for 45 minutes or until a skewer inserted into the center comes out clean. Leave it in the mold until it cools completely.
- step FiveFor the icing, in a large bowl with your electric mixer, beat the butter and powdered sugar until pale and fluffy. Stir in cream cheese until combined.
- step 6Transfer the cooled cake to a stand and spread the icing on top. Decorate with sprinkles if using. Cut into 16 equal pieces and enjoy.
save
Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
GH Tips
A highly concentrated food coloring paste gives this cake its traditional reddish-brown hue without diluting the batter too much, but you can also leave it out completely if you prefer.
Per serving (with garnish):
- Calories: 390
- Protein: 6g
- Total fat: 24g
- Saturation: 15g
- Carbohydrates: 38g
- Total sugar content: 24g
- Dietary fiber: 1g
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