Red Velvet Cake mmmmm….

So the weekend just passed was filled with cream cheese, red colouring and lots of fat. Why I hear you ask? Well if the title didn’t give it away I will…my friend and I baked a delicious red velvet cake.

On a windy and cold Saturday and after body pump there really was nothing better to do. So I bought over some Shloer (basically fizzy Ribena) we set out all the ingredients and off we went.

What you will need (serves 6 people depending on how big you want your slices):

  • 250g butter, softened
  • 600g caster sugar
  • 2 eggs
  • 2 tablespoons red food colouring
  • 3 tablespoons best quality cocoa powder
  • 375g plain flour
  • 250ml buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon vinegar
  • Icing
  • 2 (200g) tubs cream cheese
  • 350g white chocolate
  • 250g butter, softened
  1. Preheat oven to 170 C / Gas mark 3. Grease and flour three 20cm tins. We used two but it really is up to you.

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  1. In a large bowl, cream 250g butter with sugar. Add eggs one at a time, beating well after each addition. Mix food colouring with cocoa and add to mixture.

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  1. Add flour alternately with buttermilk. Add vanilla and salt.
  2. Mix bicarbonate of soda with vinegar, and gently stir into mixture. Try not to over mix.
  3. With the prepared tins, divide the cake mixture . Bake in the preheated oven for 25 minutes. Allow to cool.

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5. To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. This can take a while so insert *patience*.  Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and ice the cake.

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So there you have it, a delicious Red Velvet cake for the weekend and i’m not going to lie, I even had some fore breakfast. Have you baked anything tasty?

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