Red Velvet Layer cake

Valentines Day is coming, it’s only 4 days, so I decided to make a pink/red cake, and what is better than Red Velvet cake with cream cheese icing.

This beautiful layer cake is perfectly moist and has amazing flavour, in between the layers it is filled with whipped cream cheese icing, and it is topped with white chocolate.

Red Velvet Layer Cake:

Oven temp: 350F | Oven time: 30mins | Total time 2 hours

Cake ingredients:

  • 3 cups (345g) cake flour
  • 1 tsp. Baking soda
  • 2 tbsp. Cocoa powder
  • 1/2 tsp. Salt
  • 1/2 cup unsalted butter
  • 2 cups sugar
  • 1 cup oil
  • 4 large eggs (separated)
  • 2 tsp. Vanilla extract
  • 1 tsp. white vinegar
  • 1-2 tsp. Gel food colouring*
  • 1 cup butter milk

Icing Ingredients:

  • 1 pack cream cheese (8oz)
  • 1/2 cup butter
  • 3 to 4 cups icing sugar
  • 2 tsp. Vanilla extract

Directions:

  1. Preheat oven to 350F, line to round cake tins with parchment.
  2. Sift together flour, cocoa powder, baking soda, and salt. Mix to combine.
  3. In the bowl of an electric mixer, beat butter and sugar until light and fluffy. Add egg yolks one at a time, oil, and vanilla extract.
  4. Once combined add red food colouring.
  5. Add sifted ingredients to mixture, once combined set aside.
  6. In a medium bowl whisk egg whites until frothy, fold into cake batter.
  7. Separate batter amongst the two cake tins, level batter and bake in oven for 30 mins or until knife inserted comes out clean.
  8. Beat butter and cream cheese until creamed, gradually add powder sugar and vanilla
  9. Decorate your cake whichever way you want to, I decided to use the water colour technique I saw online with a drizzle of white chocolate.

Recipe adapted from Sally’s Baking Addiction and Food Blogs

*or you can use liquid food colouring

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