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Red velvet cake
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge in a decadent red velvet cake with zesty orange cream cheese frosting.
Ingredients:
  • 180g butter, softened
  • 315g caster sugar
  • 4.40 gm vanilla extract
  • 2 eggs
  • 375g self-raising flour
  • 20.00 gm cocoa powder
  • 250ml buttermilk
  • 20.00 ml white vinegar
  • 2.50 gm bicarbonate of soda
  • 20.00 ml red liquid food colouring
  • Fresh raspberries, to serve
  • Fresh blueberries, to serve
  • Fresh strawberries, to serve
  • 250g cream cheese
  • 60g butter
  • 150g icing sugar mixture
  • 42.00 gm orange juice
Instructions:
  • Preheat your oven to 180°C. Grease and line the bottoms of two 22cm round cake pans with baking paper for easy release.
  • In a large bowl, let the electric mixer work its magic on the butter, sugar, and vanilla until pale and creamy. Gradually beat in the eggs one at a time. Mix in the flour, cocoa powder, and buttermilk in batches until fully combined. Lastly, fold in the vinegar, bicarbonate of soda, and food coloring until blended.
  • Divide the mixture evenly into the pans and smooth the surface with the back of a spoon. Bake in a preheated oven for 25-30 minutes or until a skewer inserted into the center comes out clean. Let cool on a wire rack for 5 minutes before removing from the pan to cool completely.
  • In a mixing bowl, cream together the cream cheese and butter with an electric mixer until smooth. Add in the icing sugar, orange zest, and orange juice, then mix until fully incorporated.
  • Place one cake on a beautiful serving platter and generously top it with half of the delicious cream cheese mixture. Sprinkle one-quarter of the fresh raspberries and blueberries over the creamy layer. Carefully place the second cake on top. Spread the remaining cream cheese mixture over the top cake and decorate with the rest of the raspberries and blueberries. Serve by cutting it into pretty wedges.

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