A bold, vivid red velvet cake with a tender crumb from buttermilk and vinegar, topped with a light cream cheese frosting. Bakes in 25 minutes at 170°C.
👩🍳 Method
1
Preheat oven to 170°C. Grease and line your cake tin(s).
2
Cream the butter and caster sugar together until light and fluffy.
3
Add the eggs one at a time.
4
Mix in the cocoa powder, red food colouring and vanilla extract.
5
Add the buttermilk and mix in the flour alternately.
6
Add the bicarbonate of soda and white vinegar. Mix until just combined.
7
Pour into the prepared tins and bake for 25 minutes until a skewer comes out clean.
8
Make the frosting: whisk the icing sugar and butter together until fluffy. Add the cream cheese and mix until smooth.
