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Red Velvet Cake with Cream Cheese Frosting
Donna

Red Velvet Cake with Cream Cheese Frosting

This rich and vibrant red velvet cake is soft, moist and frosted in a thick layer of cream cheese frosting. This cake is surprisingly simple to make as well! It's a simple as stirring together the wet and dry ingredients.
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Prep Time 30 minutes
Cook Time 40 minutes
Refrigeration time 2 hours
Total Time 1 hour 10 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 775
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 ¼ cups plain / all-purpose flour
  • ¼ cup corn starch / cornflour
  • 2 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda / bicarbonate of soda
  • ½ teaspoon salt
  • 1 cup canola oil (or any other flavourless vegetable or cooking oil)
  • 125 g unsalted butter (melted and cooled slightly)
  • 1 ½ cups caster / superfine sugar
  • 2 large eggs
  • 1 teaspoon white vinegar
  • 1 cup buttermilk -- substitutes do not work well for this recipe
  • 2 teaspoon vanilla extract
  • 2 tablespoon red liquid food colouring OR 1 tablespoon high-quality gel food colouring
  • 125 g unsalted butter (at room temperature)
  • 250 g block of cream cheese (at room temperature)
  • 4 cups icing / powdered sugar
  • 2 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Equipment

  • oven
  • Mixing bowls
  • Electric mixer or hand mixer
  • Flat frosting knife
  • Cake pans

Method
 

Instructions
  1. Preheat the oven to 160°C/320°F (fan-forced/convection) or 180°C/355°F (standard). Grease and line TWO pans measuring 20 cm (8 inch) with baking paper.
  2. In a large mixing bowl, sift together the flour, corn starch, cocoa powder, baking soda and salt. Whisk until well combined.
  3. In a separate large bowl, whisk together the oil and the cooled butter until well combined. Add sugar, eggs, vinegar, buttermilk, vanilla and food colouring. Whisk until well combined.
  4. Pour the wet ingredients into the dry ingredients and whisk until combined (a few lumps are okay - don't overbeat).
  5. Evenly distribute the batter between the two prepared tins. Bake for 35-40 minutes or until lightly browned around the edges and a skewer inserted in the centre of the cakes comes out clean.
  6. Allow to cool for 10 minutes in the tins before transferring to a wire rack to cool completely.
  7. In the large bowl of an electric mixer (or using a hand mixer), beat together the butter and cream cheese until thick, pale and creamy (about 3-4 mins).
  8. Add the icing sugar, lemon juice, and vanilla, and beat until very pale and thick (about 5 minutes). Add more icing sugar or lemon juice to adjust consistency as needed.
  9. If the cakes are very domed, level the top of each cake with a serrated knife.
  10. Place one cake on a large, flat plate. Top with one quarter of the cream cheese frosting and spread the frosting evenly over the cake.
  11. Flip the second cake upside down onto the first. Top with half of the remaining frosting, spreading the frosting from the centre towards the edges of the cake.
  12. Use the remaining frosting to cover the sides of the cake. Use a flat (palette) knife to smooth out the top and sides.
  13. Crumble up the offcuts of the cake and sprinkle along the sides and top of the cake, if desired.
  14. Refrigerate for 1-2 hours or until frosting is firm. Keep the cake refrigerated until ready to serve.