Ingredients:
- 240 ml vegetable oil
- 250 gm plain flour, sifted
- 30 gm cocoa powder, sifted
- 300 ml soured cream
- 2 eggs plus 1 yolk
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 300 gm caster sugar
- 3/4 tsp white wine vinegar
- 2 tsp vanilla extract
- 1 tube Pro Gel red food colouring
- Handful of chocolate sprinkles
For the Cream Cheese Icing:
- 350 gm cream cheese
- 85 gm unsalted butter
- 1 tsp vanilla extract
- 300 gm icing sugar
- Pinch of salt
Preparation:
This Red Velvet Cake is a showstopper, perfect for any celebration. Its vibrant color, moist texture, and creamy frosting make it a crowd favorite. Follow this step-by-step guide to create a bakery-quality cake at home.
- Prepare the Tins: Oil and line four 6-inch cake tins with parchment paper.
- Mix Dry Ingredients: In a medium bowl, combine sifted flour, cocoa powder, salt, and bicarbonate of soda. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together vegetable oil, caster sugar, vanilla extract, soured cream, eggs, egg yolk, white wine vinegar, and red food colouring until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, whisking until smooth. Scrape down the sides of the bowl to ensure everything is well incorporated.
- Bake: Divide the batter evenly among the four tins. Bake at 180°C (350°F) for 15 minutes or until a toothpick comes out clean. Let the cakes cool completely before decorating.
- Level and Crumb Coat: Trim the tops of the cakes to level them. Crumble the trimmings for decoration.
- Prepare the Icing: Beat cream cheese and butter until smooth. Add vanilla extract, icing sugar, and a pinch of salt. Whisk until light and fluffy.
- Assemble and Decorate: Stack the cakes with a generous layer of icing between each layer. Frost the entire cake and top with chocolate sprinkles and crumbled cake pieces for a stunning finish.
Enjoy this decadent Red Velvet Cake with its perfect balance of richness and tanginess. It’s sure to impress your guests!
