There’s a reason why they call this soft and ultra-moist Red Velvet Cake the queen of desserts. It’s easy to make and utterly luscious in every bite!
INGREDIENTS
Red Velvet Cake
▢450 g cake flour (see notes)
▢2 tbsp (15 g) unsweetened natural cocoa powder
▢2 1/2 tsp baking powder
▢1 1/4 tsp bicarb soda
▢1/2 tsp salt
▢260 g caster sugar (see notes)
▢600 ml buttermilk (see notes)
▢175 ml vegetable oil or canola oil
▢4 (212 g) large eggs room temperature
▢2 tsp (10 ml) vanilla extract
▢2 tbsp (40 ml) red liquid food dye not food gel (see notes)
▢1 1/4 tsp (7 g) white vinegar
Cream Cheese Frosting
▢375 g unsalted butter softened (see notes)
▢375 g full-fat cream cheese chilled (see notes)
▢1 1/2 tsp (7 ml) vanilla extract
▢230 g milk powder (see notes)
▢465 g powdered sugar sifted
INSTRUCTIONS
Red Velvet Cake
Preheat a fan forced oven to 140C / 285F (convection oven to 160C / 320F). Spray two 20cm / 8-inch cake tins with oil spray and line the bottoms with baking paper.
Add the cake flour, cocoa powder, baking powder, bicarb soda, salt and caster sugar to a large mixing bowl and use a whisk to combine. Set aside.
To a large jug or medium sized mixing bowl add the buttermilk, vegetable oil, eggs, vanilla extract, red food dye and white vinegar. Use a whisk to combine.
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