You can make this cake into any shape you wish or even as cupcakes. It is ideal for a wedding cake or birthday cake - layer the cake with a creamy buttercream frosting, or cream cheese icing.
Ingredients
- 230 g butter
- 1 1/2 cup caster sugar
- 1 tsp vanilla essence
- 3 egg
- 1 3/4 cup plain flour
- 1 1/2 tsp baking powder
- 1/4 cup cocoa
- 3/4 cup milk
- 1/2 cup natural yoghurt
- 2 tbs red liquid food colouring
- 1/4 cup olive oil optional
Buttercream Icing
- 100 g soft butter
- 2 cup icing sugar
- 1 lemon juice
- 3 tbs hot water
Cream Cheese Icing
- 100 g soft butter
- 250 g cream cheese
- 2 cup icing sugar
Method
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Step 1Preheat oven to 160C. Line the base and sides of a 20-23 cm round tin.
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Step 2Cream butter and sugar for 3-4 minutes until pale and creamy using an electric beater. Add vanilla essence, and eggs one at a time, beating until well combined.
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Step 3Sift flour, baking powder and cocoa into a bowl, fold in milk, yoghurt and red colouring then add to the butter mixture. Don't over beat .
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Step 4Spread into prepared tin and bake for approximately 30 minutes or until an inserted skewer comes out clean and the cake pulls away from the sides.
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Step 5Cool cake completely then cut cake into 3 even layers. Sandwich layers with either the buttercream or cream cheese icing using ¼ of the icing, then cover whole cake with a very thin layer of icing which will seal the cake.
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Step 6Buttercream Icing: Using an electric beater, cream the butter until fluffy then add icing sugar and lemon juice and enough hot water to make a fluffy icing.
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Step 7Cream Cheese Icing: Beat the soft butter and cream cheese, add icing sugar and beat until smooth.
Recipe Notes
For a wedding cake it's best made at least one to two days before required and keep covered, as some red velvet cakes I have tried they seem to dry out after a day or two and you want your cake to be moist and not dry. I suggest you add ¼ cup olive oil to the mixture. I prefer a moist cake.
Recipe Reviews (1)
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