Red Velvet Cake

An American Classic, Moist and full of flavour.  Perfect for a celebration.

It is a deliciously moist cake flavoured with our Sugar and Crumbs Natural Flavoured Icing Sugar and Natural Flavoured Cocoa Powder.

What is Red Velvet Cake?

This delightful cake is moist & silky and the added Buttermilk gives the sponge that ‘Velvet’ feel, flavoured with Sugar and Crumbs Natural Flavoured Velvet Vanilla Icing Sugar and our Natural Flavoured Cocoa Powder. The topping is a creamy, silky buttercream flavoured with Cream Cheese Icing Sugar.

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Ingredients

• 200g Caster Sugar
• 140g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar
• 355g Plain Flour
• 1 1/2 Tsp Bicarbonate of soda
• Pinch of salt
• 2 Tbsp Sugar and Crumbs Natural Non-Flavoured Cocoa Powder
• 225ml Buttermilk ( alternatively add 3 tsp of lemon juice to 225ml of milk and leave for 5 mins to curdle)
• 340ml Vegetable or Sunflower Oil
• 2 Large eggs
• Red Food colouring – Big squeeze

For the Buttercream

• 200g Unsalted Butter Softened
• 400g Sugar and Crumbs Natural Flavoured Cream Cheese Icing Sugar 

Instructions

1. Grease two 7 or 8-inch cake tins and preheat the oven to fan 180C 350F / Gas mark 4.

2. In a clean mixing bowl add the dry ingredients, caster sugar, icing sugar, plain flour, bicarbonate of soda, salt and cocoa powder.

3.  In a jug add the buttermilk, oil, eggs and red food colouring and whisk together.

4. In a mixing bowl add the wet ingredients, beat in a little of the dry ingredients, fold in the remaining flour and then give a quick beat until combined.

5.  Transfer the cake mix to the tins and divide evenly.  Bake in the oven for 35 mins or until a cake pick comes out clean.

6.  Leave to cool in the tin for 5 mins and then transfer to a wire cooling tray to cool completely.

7. Meanwhile make the buttercream by adding the butter to a clean mixing bowl, beating until smooth and creamy then add in the icing sugar.  

8. Add a nozzle to a piping bag, I used a round large nozzle, fill with the buttercream and set it aside.

9.  Once the sponges have cooled use a bread knife to take off the dome tops and set them aside.  Place one half of the cake cut end up onto a serving plate, pipe the blobs around the edge, then fill the middle and spread towards the blobs.  Take the 2nd sponge and flip it over so the cut end is down and you have a nice flat top.

Continue to pipe blobs around the edge and fill the middle.  Take the leftover dome that you cut off and crumble, and sprinkle this over the top of the cake for added colour.

Best eaten within 3 days, keep in an airtight container.