Description
A delicious and visually stunning Red Velvet Cake, perfect for any occasion.
Ingredients
Scale
- 150g (5oz) butter, softened
- 300g (11oz) caster sugar
- 1 tsp vanilla extract
- 3 eggs, separated
- 250g (9oz) plain flour
- 5g (1oz) cornflour
- 1 tsp baking powder
- 2 level tbsp good-quality cocoa powder
- 250ml (9fl oz) buttermilk
- Red food colouring (use 2 tbsp liquid colour or ¼ tsp thick food paste)
- Pinch of salt
- 1 tsp white wine vinegar
- 1 tsp bicarbonate of soda
- For the white frosting:
- 2 large egg whites
- 250g (9oz) caster sugar
- 50g (2oz) golden syrup
- Pinch of salt
- ¼ tsp cream of tartar
- 2 tbsp water
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F). Line the bases with parchment paper.
- Beat the butter in a large bowl until soft. Add the sugar and beat until the mixture is pale and fluffy. Add the vanilla extract and the egg yolks, one by one, beating well after each egg.
- Place the flour, cornflour, baking powder, and cocoa powder in a sieve resting on a plate. In a separate bowl, measure the buttermilk and mix in the red food colouring.
- Combine the ingredients by sifting one-third of the dry ingredients into the butter and eggs mixture, mixing just until combined. Then pour in one-third of the buttermilk mixture and mix until just combined. Continue adding in thirds until fully incorporated.
- Whisk the egg whites in a large, clean bowl until stiff peaks form. Add one-quarter of the whisked egg whites to the batter and mix. Fold in the remaining egg whites in three stages.
- In a small bowl, mix the vinegar and bicarbonate of soda until it bubbles. Gently fold this into the batter.
- Quickly pour the batter into the prepared tins and smooth the tops. Bake for 25–30 minutes, or until a skewer inserted into the middle comes out clean.
- Leave the cakes in the tin for 15 minutes, then run a knife around the edges to loosen them and invert onto a wire rack to cool.
- Prepare the frosting by placing the egg whites, sugar, golden syrup, salt, cream of tartar, and water in a heatproof bowl set over simmering water. Whisk until shiny with stiff peaks.
- Ice the cake immediately with the frosting, spreading it over the middle, top, and sides. Fluff up the frosting to form little peaks and leave for at least 30 minutes to set.
Notes
- Ensure the buttermilk is at room temperature for better mixing.
- Use high-quality cocoa powder for a richer flavor.
- Work quickly when icing the cake as the frosting sets fast.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Red Velvet Cake, Cake Recipe, Dessert Recipe