I have always wanted to make a proper red velvet cake having made red velvet cake pops in the past before #Willeysweeklybake time, they were amazing and so moist. I love the combination or chocolate, vanilla and cream cheese. It’s sweet but the cream cheese means it’s not as sweet as butter cream.
Ingredients for cake
- 250g Self Raising flour
- 250g Caster Sugar
- 4 Eggs
- 1 tsp of baking powder
- 150ml Milk
- Juice of 1/2 Lemon
- 35g Cocoa Powder
- 250g of Butter
- Drop of vanilla bean paste
- Red Food colouring (Paste is better about 1/4 tsp)
Ingredients for Cream Cheese Frosting
- 200g Soft Cheese
- 55g Trex or butter
- 200g of Icing sugar
- Drop of vanilla bean paste
Method
- Preheat the oven to 180 degrees Celsius. Greese and like two 18cm tin.
- Beat together the butter and caster sugar until light and fluffy.
- Add two eggs and beat into the butter sugar mix.
- Weigh the flour, cocoa powder, baking powder add half to the cake mix and beat, add the vanilla bean paste and two more eggs beat until combined.
- Add the lemon juice to the milk. Then add the milk and remaining flour into the cake mix and beat until no lumps are left.
- Fill the cake tins evenly and bake for 20 minutes until spongy.
- Leave the cake to cool completely.
- Make the frosting by using an electric whisk/beater, beat together the cream cheese and Trex but soft and creamy.
- Add the icing sugar and vanilla bean paste and best until fully mixed.
- Level the cakes and leave cake crumbs to one side, add the cream cheese frosting to the middle and on top of the cake.
- Crumble the little cake crumbs from levelling the cake round the edge of the cake.
