Red Velvet Cake simple easy Christmas Cake

Name: Red Velvet Cake simple easy Christmas Cake
Prep time: 20 min
Cook time: 40 min
Yield: 12 serving
Ingredients: 300 gm plain flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 Tablespoons unsweetened; 400 gm caster sugar; 200 ml vegetable oil; 2 large eggs; 250 ml buttermilk; 2 teaspoons vanilla extract; 1 teaspoon red food colouring; 125 ml coffee; 1 teaspoon white or apple cider vinegar; 250 gm room temperature unsalted butter; 250 gm room temperature cream cheese; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 240 gm icing sugar; vanilla; 1 tablespoon lemon

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
12
Course
Cake
Cuisine
Canadian

Red Velvet Cake simple easy Christmas Cake

Iris Warren

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This is a stir together cake, most unusual for a Red Velvet Cake. It is not only easy but it's irresistibly moist and fluffy. To make a 4 layer cake (as pictured) you will need to make the recipe twice. Once times the buttercream icing recipe will be enough to cover the outside with fine interior layers as pictured. For thicker icing layers make 1 1/2 times the recipe.This recipe uses Australian Cups and large eggs. (700 gm)

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Ingredients

Servings

300 gm plain flour 2 cups
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons unsweetened cocoa powder ( dark as possible)
400 gm caster sugar 2 cups sugar
200 ml vegetable oil 3/4 cup
2 large eggs
250 ml buttermilk 8 oz / 1 cup
2 teaspoons vanilla extract
1 teaspoon red food colouring (Gel is best. Queen tubes are best if you can get them) liquid colour is not very strong and adds too much extra liquid
125 ml coffee strong brewed (½ cup) (Can be caffeine free)
1 teaspoon white or apple cider vinegar

Frosting

250 gm room temperature unsalted butter 8 oz/ 2 sticks
250 gm room temperature cream cheese. 8 oz
1 teaspoon vanilla extract
1/4 teaspoon salt
240 gm icing sugar sifted (2 cups)
vanilla
1 tablespoon lemon 1/2 lemon

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Instructions

Pre heat the oven to 170 C/ 325 F. Line and grease 2 x 23 cm / 10 inch springform tins.
Spray and paper line 2 x 23 cm / 9-inch round cake pans.
In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. making sure there are no lumps. Set aside.
In another larger bowl, combine the sugar and vegetable oil then add the coffee, vinegar, vanilla and food colouring. Add the eggs to the buttermilk and mix with a fork to break the yolks before mixing all together.
Pour the dry ingredients into the red wet ingredients mixture and whisk together well. It's a lovely glossy mixture that is reasonably runny.
Pour the mixture evenly into each tin.
Bake in the middle rack for 30-40 minutes or until a toothpick inserted in centre comes out pretty clean.
Cool on a cooling rack. To remove run a knife gently around the outside of the tin and release.
Cool completely. These are best refrigerated till cold or overnight. You can make to here and freeze till needed.

Frosting:

Put the soft butter into a bowl and beat till light creamy and fluffy ( about 5 minutes)
Add the cream cheese and beat again for another 5 minutes.
Add the salt and vanilla and mix through.
Add the icing sugar ¼ cup at a time beating in well after each addition. Add a little lemon juice here to bring out the flavour.
When the last cup is incorporated the buttercream is ready to use.