Red Velvet Cake with Cream Cheese Frosting
Cocoa, vinegar and buttermilk. The colour is the least interesting part.
Ingredients
- 300g plain flour
- 300g sugar
- 2 tbsp cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 300ml milk
- 1 tbsp apple cider vinegar
- 180ml sunflower oil
- 2 tsp vanilla extract
- 2 tbsp red food colouring
- Frosting: 230g cream cheese, 115g butter, 400g icing sugar, 1 tsp vanilla
Method
- Milk and vinegar, 5 minutes.
- Sift flour, sugar, cocoa, soda and salt.
- Soured milk, oil, vanilla and colouring in. Mix just until smooth — this batter toughens fast.
- Two lined 20cm tins. 180°C for 30 minutes.
- Cool completely. Any warmth at all melts cream cheese frosting into a puddle.
- Beat cream cheese and butter until smooth, add icing sugar gradually, then vanilla. Chill 20 minutes if it's loose.
- Sandwich and cover. Crumble a cake trimming over the top.