This recipe needs specialist cake decorator’s food colouring, but wow is it worth it!
What a showstopper! And perfect for Mothering Sunday.
P.S. Don’t forget to put your clocks forward this evening.
Decadent Red Velvet Cake
Decadent Red Velvet Cake
Calories 500 per portion
Fat 29g (18g sat) per portion
Suitable for vegetarians
Ingredients
- Unsalted butter 475g (1lb 1oz)
- Caster sugar 250g (9oz)
- Eggs 3 large, separated
- Vanilla extract 2 tsp
- White wine vinegar 1 tsp
- Specialist cake decorator’s red food colouring paste 1 tsp
- Cocoa powder 1½ tbsp
- Bicarbonate of soda 1 tsp
- Self-raising flour 275g (10oz)
- Buttermilk 284ml pot
- Icing sugar 425g (15oz)
- Full fat soft cheese 180g tub
Instructions
- Preheat oven to 180°C/160°fan/Gas 4. Grease and line a round deep 20cm (8in) tin.
- In a large bowl cream together 250g (9oz) butter and caster sugar until pale and fluffy. Beat in egg yolks, vanilla, vinegar and colouring. Sift in cocoa, bicarbonate and half the flour, then mix in half the buttermilk.
- Mix in remaining flour and buttermilk. In a separate bowl whisk egg whites until foamy then fold into cake mixture.
- Spoon into tin and bake for 50 minutes or until a skewer comes out clean. Cool in tin until cold.
- Level top and cut in half horizontally, reserving crumbs. Beat together icing sugar, remaining butter and cheese. Use to sandwich cake together and spread around sides and top. Sprinkle with cake crumbs.
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A family favorite in this house. We always used red food coloring in our cakes. Thanks for the recipe