Introduction: THE BEST RED VELVET CAKE

Step 1: CAKE BATTER

113g Unsalted Butter

550g Caster Sugar

6 Large Eggs

500g Plain Flour

4 & 1/2tbsp Cocoa Powder

1tsp Baking Powder

1tsp Salt

480ml Buttermilk

120ml Vegetable Oil

1tbsp Vanilla Extract

3tsp Red (Gel) Food Colouring - (the amount of food colouring you need may vary depending on the brand)

2tsp Baking Soda

2tbsp White Wine Vinegar

Beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat on a low - medium speed. Mix the flour, cocoa powder, baking powder and salt together and sieve half of the mixture into the batter. In a separate bowl, mix the buttermilk, oil, vanilla and food colouring together and pour into the batter. Mix well before sieving in the remaining flour mixture. Add the white wine vinegar to the baking powder and pour into the batter before folding everything together. Divide the batter by 3 and add to 8 inch cake tins. Bake at 180 degrees C / 35g degrees F for 30 minutes.

Step 2: FILLING & DECORATION

Cream Cheese Frosting (X2)

Red & Violet Icing Colouring

Edible Gold Lustre Dust

Once cooled, level the cakes and remove the edges (save the cake scraps). Frost the cake and create a crumb coat before freezing for 30 minutes. Next, apply another layer of cream cheese frosting around the cake. Take the remaining frosting and divide by two, colouring one red and one violet. Take the icing and add blobs around the cake before smoothing the icing with a cake scrapper / palette knife. Take the gold lustre dust and use a clean paint brush to splatter the dust around the cake. To finish, crush the cake scraps into fine crumbs and place along the edge of the cake.

Step 3: ENJOY

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