There is nothing quite like a piece of red velvet cake covered in thick cream cheese icing. This cake is so super soft and moist you will want to make it again and again.
Ingredients:
Cake
2 3/4 cups Plain Flour
1/4 cup Cocoa powder
1 teaspoon Bicarb soda
3/4 teaspoon salt
2 cups Sugar
3/4 cup Butter, softened
1/3 cup Vegetable oil
3 Large eggs
2 Egg yolks
Red food colouring
1 1/3 cups Buttermilk
1 Tablespoon Vanilla extract
1 1/2 teaspoon White vinegar
Frosting
1.5 packets cream cheese, softened
12 Tablespoons Butter
1 teaspoon vanilla extract
4 1/2 cups Icing sugar
Preheat oven to 175'c. Butter and flour a deep 22cm round baking tin then line bottom with baking paper, set aside.
To a mixing bowl add flour, bicarb soda and salt. Add cocoa powder then whisk till combined, set aside.
In a kitchenaid bowl with the paddle attachment beat together sugar and butter until pale and fluffy. Mix in vegetable oil, add eggs one at a time, mixing just until combined after each addition. Mix in egg yolks then red food coloring.
Mix together buttermilk then whisk in vanilla extract and vinegar. Add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition scrape down sides and bottom of bowl with a spatula to ensure everything is mixed well. Add mixture into prepared baking tin. Bake in preheated oven 50-70 minutes until knife inserted into center of cake comes out clean. Cool in cake tin for 10 minutes then turn out onto a wire to cool completely. Once cool cut the cake into desired layers (if any), frost with Cream Cheese Frosting and decorate (my daughter did ours). Store cake in an airtight container in fridge.
For the Cream Cheese Frosting
In the bowl beat together cream cheese and butter until smooth and fluffy. Mix in vanilla extract and icing sugar and whip until light and fluffy. Coat generously over cake and inbetween layer (if having layers)
Cake
2 3/4 cups Plain Flour
1/4 cup Cocoa powder
1 teaspoon Bicarb soda
3/4 teaspoon salt
2 cups Sugar
3/4 cup Butter, softened
1/3 cup Vegetable oil
3 Large eggs
2 Egg yolks
Red food colouring
1 1/3 cups Buttermilk
1 Tablespoon Vanilla extract
1 1/2 teaspoon White vinegar
Frosting
1.5 packets cream cheese, softened
12 Tablespoons Butter
1 teaspoon vanilla extract
4 1/2 cups Icing sugar
Preheat oven to 175'c. Butter and flour a deep 22cm round baking tin then line bottom with baking paper, set aside.
To a mixing bowl add flour, bicarb soda and salt. Add cocoa powder then whisk till combined, set aside.
In a kitchenaid bowl with the paddle attachment beat together sugar and butter until pale and fluffy. Mix in vegetable oil, add eggs one at a time, mixing just until combined after each addition. Mix in egg yolks then red food coloring.
Mix together buttermilk then whisk in vanilla extract and vinegar. Add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition scrape down sides and bottom of bowl with a spatula to ensure everything is mixed well. Add mixture into prepared baking tin. Bake in preheated oven 50-70 minutes until knife inserted into center of cake comes out clean. Cool in cake tin for 10 minutes then turn out onto a wire to cool completely. Once cool cut the cake into desired layers (if any), frost with Cream Cheese Frosting and decorate (my daughter did ours). Store cake in an airtight container in fridge.
For the Cream Cheese Frosting
In the bowl beat together cream cheese and butter until smooth and fluffy. Mix in vanilla extract and icing sugar and whip until light and fluffy. Coat generously over cake and inbetween layer (if having layers)
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