Red Velvet Cakeby Cautious_Delay 1 Comment Cautious_Delay 3 years ago This red velvet cake recipe is a modern classic. A delicious sponge cake with hints of tang that is perfect for any celebration.Full Recipe Here: [https://www.scrumptiously.com/recipe/red-velvet-cake/](https://www.scrumptiously.com/recipe/red-velvet-cake/)**Ingredients**• 280g of plain flour• 240g of caster sugar• 1 tbsp of cocoa powder• 1 1/2 tsp of baking powder• 1/2 tsp of bicarbonate of soda• 1/2 tsp of salt• 2 large eggs• 240ml of buttermilk• 120ml of vegetable oil• 2 tsp of vanilla extract• 2 tbsp of red food colouring• 1 tsp of white wine vinegar• 1 tsp of baking sodaFor the Cream Cheese Frosting:• 113g of unsalted butter, at room temperature• 226g of cream cheese, at room temperature• 450g of icing sugar• 2 tsp of vanilla extract• 2-3 tbsp of milk (as needed)**Instructions**For the Cake:1. Preheat your oven to 175°C and grease two 20cm round cake pans.2. In a large bowl, whisk together the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda, and salt.3. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and red food colouring.4. Gradually add the dry ingredients to the wet ingredients, whisking until just combined.5. In a small bowl, mix together the white wine vinegar and baking soda. Quickly add to the batter and mix well.6. Divide the batter evenly between the prepared cake pans and smooth the tops.7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centre of the cakes comes out clean.8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.9. For the Cream Cheese Frosting:10. In a large bowl, beat together the butter and cream cheese until light and fluffy.11. Gradually add the icing sugar, beating until well combined.12. Stir in the vanilla extract and 2-3 tablespoons of milk, as needed, to reach a spreadable consistency.Assembling the Cake:1. Place one of the cooled cake layers on a serving plate or cake stand.2. Spread a generous amount of cream cheese frosting over the top.3. Place the second cake layer on top.4. Spread the remaining frosting over the top and sides of the cake, creating a smooth surface.5. Serve and enjoy your delicious two-layer red velvet cake!Write A CommentYou must be logged in to post a comment.
Cautious_Delay 3 years ago This red velvet cake recipe is a modern classic. A delicious sponge cake with hints of tang that is perfect for any celebration.Full Recipe Here: [https://www.scrumptiously.com/recipe/red-velvet-cake/](https://www.scrumptiously.com/recipe/red-velvet-cake/)**Ingredients**• 280g of plain flour• 240g of caster sugar• 1 tbsp of cocoa powder• 1 1/2 tsp of baking powder• 1/2 tsp of bicarbonate of soda• 1/2 tsp of salt• 2 large eggs• 240ml of buttermilk• 120ml of vegetable oil• 2 tsp of vanilla extract• 2 tbsp of red food colouring• 1 tsp of white wine vinegar• 1 tsp of baking sodaFor the Cream Cheese Frosting:• 113g of unsalted butter, at room temperature• 226g of cream cheese, at room temperature• 450g of icing sugar• 2 tsp of vanilla extract• 2-3 tbsp of milk (as needed)**Instructions**For the Cake:1. Preheat your oven to 175°C and grease two 20cm round cake pans.2. In a large bowl, whisk together the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda, and salt.3. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and red food colouring.4. Gradually add the dry ingredients to the wet ingredients, whisking until just combined.5. In a small bowl, mix together the white wine vinegar and baking soda. Quickly add to the batter and mix well.6. Divide the batter evenly between the prepared cake pans and smooth the tops.7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centre of the cakes comes out clean.8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.9. For the Cream Cheese Frosting:10. In a large bowl, beat together the butter and cream cheese until light and fluffy.11. Gradually add the icing sugar, beating until well combined.12. Stir in the vanilla extract and 2-3 tablespoons of milk, as needed, to reach a spreadable consistency.Assembling the Cake:1. Place one of the cooled cake layers on a serving plate or cake stand.2. Spread a generous amount of cream cheese frosting over the top.3. Place the second cake layer on top.4. Spread the remaining frosting over the top and sides of the cake, creating a smooth surface.5. Serve and enjoy your delicious two-layer red velvet cake!
1 Comment
This red velvet cake recipe is a modern classic. A delicious sponge cake with hints of tang that is perfect for any celebration.
Full Recipe Here: [https://www.scrumptiously.com/recipe/red-velvet-cake/](https://www.scrumptiously.com/recipe/red-velvet-cake/)
**Ingredients**
• 280g of plain flour
• 240g of caster sugar
• 1 tbsp of cocoa powder
• 1 1/2 tsp of baking powder
• 1/2 tsp of bicarbonate of soda
• 1/2 tsp of salt
• 2 large eggs
• 240ml of buttermilk
• 120ml of vegetable oil
• 2 tsp of vanilla extract
• 2 tbsp of red food colouring
• 1 tsp of white wine vinegar
• 1 tsp of baking soda
For the Cream Cheese Frosting:
• 113g of unsalted butter, at room temperature
• 226g of cream cheese, at room temperature
• 450g of icing sugar
• 2 tsp of vanilla extract
• 2-3 tbsp of milk (as needed)
**Instructions**
For the Cake:
1. Preheat your oven to 175°C and grease two 20cm round cake pans.
2. In a large bowl, whisk together the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda, and salt.
3. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and red food colouring.
4. Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
5. In a small bowl, mix together the white wine vinegar and baking soda. Quickly add to the batter and mix well.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centre of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. For the Cream Cheese Frosting:
10. In a large bowl, beat together the butter and cream cheese until light and fluffy.
11. Gradually add the icing sugar, beating until well combined.
12. Stir in the vanilla extract and 2-3 tablespoons of milk, as needed, to reach a spreadable consistency.
Assembling the Cake:
1. Place one of the cooled cake layers on a serving plate or cake stand.
2. Spread a generous amount of cream cheese frosting over the top.
3. Place the second cake layer on top.
4. Spread the remaining frosting over the top and sides of the cake, creating a smooth surface.
5. Serve and enjoy your delicious two-layer red velvet cake!