Red Velvet Cake simple easy Christmas Cake
User Reviews
5
Red Velvet Cake simple easy Christmas Cake
Description
Red Velvet Cake simple easy Christmas Cake blends plain flour with cocoa powder, baking soda, baking powder, and salt to form the dry base. The wet ingredients include vegetable oil, eggs, buttermilk, brewed coffee, vinegar, vanilla extract, and gel red food coloring, which gives the cake its signature hue without adding too much liquid. The coffee enhances the chocolate notes while vinegar reacts with baking soda for leavening.
The batter produces a glossy, runny consistency that bakes into two 9 to 10-inch round cakes with a fine crumb texture. After baking and cooling, the layers are chilled to firm up before frosting with the cream cheese buttercream, which combines unsalted butter, cream cheese, vanilla, salt, icing sugar, and lemon juice for a creamy, slightly tangy topping.
This cake is festive in both appearance and flavor and works well for Christmas or other occasions where a rich but balanced red velvet cake is desired. Cooling the layers properly before frosting ensures smooth assembly and clean slices.
Ingredients
- 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 egg large
- 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 vinegar or apple cider vinegar
Frosting
- 250 gm unsalted butter 8 oz/ 2 sticks, room temperature
- 250 gm cream cheese 8 oz, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 240 gm icing sugar sifted (2 cups)
- vanilla
- 1 tablespoon lemon 1/2 lemon
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.
User Reviews
Overall Rating
5
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