Red Velvet Cake with Cream Cheese Frosting
A vibrant and moist red velvet cake layered with rich cream cheese frosting, perfect for special occasions.
Ingredients
Dry ingredients
- 2 ¼ cups plain / all-purpose flour
- ¼ cup corn starch / cornflour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda / bicarbonate of soda
- ½ teaspoon salt
Wet ingredients
- 1 cup canola oil (or any other flavourless vegetable or cooking oil)
- 125 g unsalted butter, melted and cooled slightly
- 1 ½ cups caster / superfine sugar
- 2 large eggs
- 1 teaspoon white vinegar
- 1 cup buttermilk (substitutes do not work well)
- 2 teaspoons vanilla extract
- 2 tablespoons red liquid food colouring OR high-quality gel food colouring
- 125 g unsalted butter, at room temperature
- 250 g block of cream cheese, at room temperature
- 4 cups icing / powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 160°C/320°F (fan) or 180°C/355°F (standard). Grease and line two 20 cm (8 inch) pans.
- Sift dry ingredients; whisk until combined. Mix wet ingredients; combine with dry until just mixed.
- Divide batter into pans; bake for 35-40 mins. Cool completely before frosting.
- Beat butter and cream cheese until smooth. Add icing sugar, lemon juice, vanilla; beat until fluffy.
- Level cakes if domed. Layer with frosting, cover sides, and smooth top. Chill for 1-2 hours before serving.
Notes
Ensure ingredients are at room temperature for best results.