December 2, 2013


150 g butter, softened
320 g sugar
3 eggs
300 g plain flour
220 ml buttermilk
1/2 tsp salt
20 g cocoa powder
2 tbsp red food colouring
1 tbsp white wine vinegar
1 tsp bicarbonate of soda

250 g butter, softened
200 g icing sugar
500 g cream cheese

1. Preheat the oven 170 degrees C. Grease and line 2 round tins 21 cm with baking paper.
2. Cream the butter and sugar together until light and fluffy.
3. Whist the eggs, add half of them to the butter, then add a spoon of flour, then the rest of the eggs.
4. Add half of the buttermilk, then the rest of the flour, then the rest of the buttermilk.
5. Next, add the salt, vanilla and sifted cacao powder, lastly add food colouring.
6. Mix the soda into the vinegar, then add to the cake mixture.
7. Divide the mixture in two parts and bake for 25 min or until the cocktail stick comes out clean.
8. Remove from the oven, allow to cool for 10 min then turn out onto the wire rack; remove the baking paper.
9. MAKE THE FROSTING: place the butter into the mixer, add icing sugar slowly and mix until smooth, then add the cream cheese and vanilla and beat  until smooth.
10. Use one third of the cream to sandwich the cakes together then use the rest to cover the top and sides.
11. Leave in the fridge before serving. 


P. S. Finally I did this, one of my friends was pestering me about making this cake for years.. and here it is.. my Birthday Cake 2013.. :) And I loved it.. so moist and moderately sweet.. Unfortunately don’t have a single pic with a cut cake.. and I am sure next time I will make red velvet cupcakes..

Enjoy, K.

recipe from “World’s Best Cakes” by Roger Pizey


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