Red velvet cake

Name: Red velvet cake
Total time: 3600 s
Yield: 10 servings
Cuisine: British
Ingredients: 300 g sugar; 100 g butter/ margarine; 250 g plain flower; 1 tsp baking powder; 1 tsp vanilla essence; 2 tsp apple cidger vinegar; 2 eggs; 3/4 tsp red food colour; 3/4 tsp co co powder; 150 ml butter milk or 140ml milk with 2 tsp lemon juice; 150 g butter/ margarine; 150 g cream cheese; 400 g icing sugar

mairfergo @mairfergi

My family’s favourite cake! I make this cake on special occasions and it never fails to impress!

mairfergo @mairfergi

My family’s favourite cake! I make this cake on special occasions and it never fails to impress!

Saved

Ingredients

1hour

10 servings

300 gsugar
100 gbutter/ margarine
250 gplain flower
1 tspbaking powder
1 tspvanilla essence
2 tspapple cidger vinegar
2eggs
3/4 tspred food colour
3/4 tspco co powder
150 mlbutter milk or 140ml milk with 2 tsp lemon juice
Cream cheese icing 🤤
150 gbutter/ margarine
150 gcream cheese
400 gicing sugar

Saved

Steps

1hour

1

Turn the oven on to 170 fan
2

Use two approx 20cm round tins. Grease and line them.
3

Mix together the butter and sugar with an electric whisk until creamed.
4

Add in the eggs then mix in together.
5

Add the co co powder, vanilla and the food colour mix.
6

Add in the buttermilk or milk and lemon a little at a time. Add some flour then add some milk then add some flour and then some milk etc....
7

In a separate cup mix your baking power/ bicarbonate of soda in with the apple cider vinegar. Pour that into your cake mix and stir well.
8

Evenly split the mix into your two cake tins and bake in the middle of the oven for around 30 mins.
9

Whilst your cakes are cooling down you can make the icing
10

First mix the butter and cream cheese together. Then add in the icing sugar and stir it all together.
11

Use a spoon or knife or what even you find easiest to ice your cake. I keep this cake in the fridge because I think the icing is nicer cold.