Red Velvet Cake
This vibrant and decadent red velvet cake is a showstopper dessert that will surely impress your family and friends. With its rich cocoa flavor and velvety cream cheese frosting, every bite is a delightful indulgence. Follow these simple steps to create a stunning red velvet cake that will be the star of any celebration.
— Constant Cookbook
Ingredients
- 150g/5½oz unsalted butter
- 150g/5½oz golden caster sugar
- 1 tsp vanilla extract
- 3 free-range eggs
- 4 tbsp Greek-style yoghurt
- 1-2 drops red food colouring
- 150g/5½oz self-raising flour
- 50g/1¾oz cocoa powder
- 1 tbsp semi-skimmed milk
- 100g/3½oz butter
- 200g/7oz cream cheese
- 500g/1lb 2oz icing sugar
- 1 tsp lemon juice
Instructions
- Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in cake tins and line the bases with baking paper.
- Sift together the flour, cocoa, bicarbonate of soda, baking powder and salt. In a jug, whisk together the buttermilk and food colouring.
- Cream the butter and caster sugar together in a stand mixer until really pale and light, this will take at least 2â3 minutes.
- Lightly beat the eggs and vanilla together. Gradually add the eggs to the creamed mixture, mixing well between each addition and scraping down the bowl from time to time with a rubber spatula.
- Add the dry ingredients to the bowl in batches, alternating with the red buttermilk, mixing until well combined. Divide between the prepared tins and bake for 20â25 minutes or until a wooden skewer inserted into the middle comes out clean.
- Leave the cakes to cool in the tins for 2â3 minutes, then turn out onto a wire rack and leave until completely cold.
- To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the honey or maple syrup to taste. Add the vanilla and mix until smooth.
- If the cake tops are domed, slice off the top of one, using a long serrated knife, to make it level. Crumble the off-cuts and set aside.
- Place one cake layer on a serving plate and spread the top with 3 tablespoons of the frosting. Top with the second cake layer and lightly press together. Using a palette knife, cover the top and sides of the cake with the remaining frosting. Scatter the reserved cake crumbs around the top edge of the cake.
Cook Time
2H
Prep Time
PT30M
Yield
Makes a 3-layer cake
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