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Red Velvet Cake

1 1/4 (190g) cups plain flour 1 (220g) cups caster sugar 1/2 tsp dutch processed cocoa 1/2 tsp baking powder 1/2 tsp salt 1 egg 3/4 cups vegetable or canola oil 1/2 cup buttermilk 1/2 tbsp white wine vinegar 1/2 tsp vanilla essence 1 tbsp liquid red food colouring Cream cheese icing 200g cream cheese, room temperature 100g butter, room temperature 1 tsp vanilla essence 2 cups (300g) icing sugar

1. Preheat oven to 180-C (160 fan-forced). Grease or line cake tin. 2. Lightly beat egg in a medium bowl, then stir in the other wet ingredients until combined 3. Sift dry ingredients together in a bowl; make a well in the centre, then pour in combined wet ingredients. Fold until mixture is well combined 4. Pour batter into cake tin: drop tin on the counter a few times to release air bubbles in the batter. 5. Bake for 50 - 60 minutes, or until cake spring back when lightly touched. Allow to cool inside tray for 10 minutes, then place cupcakes on a wire rack to cool To make the icing, beat the cream cheese and butter until light and fluffy. The longer you beat the mixture, the whiter it will become. Beat in the vanilla essence, then gradually beat in the icing sugar until well combined.

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