Day 24

Today's cake is a personal favourite although I have never made one myself. I had red velvet cup cakes at my 30th, my wedding and my daughter's baptism so I thought it was time I tried it myself (also hubby asked if I would make one.) I am dedicating this cake to my darling man, hope he enjoys it.

As layer cakes go this one was easy. The cake is moist, I would have preferred it a tad redder (had issues with the photos too) but by far the best part of this cake is the cream cheese icing, to be honest I had OD a bit on it and need a little lay down.

 

Red Velvet Cake

2 1/2 cup plain flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons cocoa powder
50ml red food dye
120gr butter soft
1 1/2 cup sugar
2 eggs room temperature 
1 teaspoon vanilla
1 cup butter milk room temperature
1 teaspoon whit vinegar
1 teaspoon baking soda

cream cheese icing;
450gr cream cheese soft
120gr butter soft
1 teaspoon vanilla
2 1/2 cups icing sugar
pinch of salt

- Preheat oven. Butter and flour two sponge tins.
- In a small bowl mix food dye and cocoa to a smooth paste.
- Cream butter and sugar until light and fluffy.
- Beat in 1 egg at a time.
- Beat in cocoa mixture and vanilla.
- Beat in 1/3 flour, baking powder and salt.
- Beat in 1/2 butter milk.
- Beat in 1/3 flour, baking powder and salt.
- Beat in 1/2 butter milk.
- Beat in 1/3 flour, baking powder and salt.
- In a small cup mix vinegar and baking soda quickly mix it into cake batter.
- Pour batter evenly into cake tins and bake for 2omin.
- Let cool for 10min before turning onto a wire rack.
- When cakes have cooled mix icing; butter and cream cheese beat adding icing sugar until desired thickness and sweetness is reached.