Red velvet cake

Chef: Sunsweet
Prep: 25 mins
Cook: 70 mins
Red velvet cake
Just like it sounds this is wonderful cake has a velvet texture that will melt in your mouth.
 

200g unsalted butter, softened, plus extra to grease

250g plain flour

40g cocoa powder

1 ½ tsp baking powder

2 large eggs, beaten

225g caster sugar

250ml sour cream

1 tsp white wine vinegar

1 tsp bicarbonate of soda

¼ tsp red food colouring paste (not liquid) for the icing

400g cream cheese

125g unsalted butter, softened

125g icing sugar

Red sugar sprinkles, (optional to decorate)

Preheat the oven to 180°C / 350°F / Gas mark 4.

Grease and line a 20.5cm (8in) deep cake tin with baking paper.

Sift the flour, cocoa powder and baking powder into a bowl.

In a separate bowl, beat together the butter and sugar until it turns pale and fluffy, then beat in the eggs.

Beat flour mixture and sour cream into the butter mixture.

Next beat in the vinegar, bicarbonate of soda and food colouring.

Spoon the mixture into the tin, level the surface and bake for about 1hr-1hr 10 minutes or until a skewer inserted in the centre comes out clean.

Cool in tin for 10 minutes, then take out of the tin and cool completely on a wire rack.

For the icing, beat together the cream cheese and butter and then mix in the icing sugar.

Cut the cake in half, spread half the icing then sandwich together.

Spread the remaining icing on top, decorate with sugar sprinkles, if using and serve in slices.

Serves
4-6

Preparation Time
25 minutes

Cooking Time
70 minutes

Main ingredients
Dairy, Flour, Chocolate, Eggs, Sugar

Recipe Type
Cakes & Baking, Dessert

Level of Difficulty
Medium

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