Red velvet cake

Prepared 0 of 6 steps

1. 01

   Prepare the tins

   Heat the oven to 175 °C and line two 20 cm tins with parchment. Sift flour, cocoa, baking powder and baking soda together and add salt, breaking up all dark cocoa lumps.

2. 02

   Combine the wet ingredients

   Mix eggs with sugar, then gradually add oil, buttermilk, vinegar and 5 ml vanilla. Add colouring within the manufacturer’s baking limits. Gel strengths vary; never use non-food pigments.

3. 03

   Mix briefly

   Fold in the dry mix in batches until smooth without prolonged beating. Immediately divide equally between tins. Once buttermilk meets baking soda, do not leave the batter sitting on the counter.

4. 04

   Bake and cool

   Bake for 30–40 minutes until the centre springs back and a skewer comes out without raw batter. Rest in tins for 15 minutes, then remove and cool completely on a rack. Trim small domed tops and reserve the crumbs.

5. 05

   Make the cream-cheese frosting

   Beat softened butter and icing sugar until pale. Add remaining 3 ml vanilla and cream cheese at a similar cool temperature, mixing briefly until smooth. Chill if the frosting softens before assembly.

6. 06

   Assemble the cake

   Place one cake down, spread with some frosting and add the second. Cover top and sides with remaining frosting and sprinkle with a little reserved red crumb. Chill for 2 hours; no fresh berries, flowers or extra sweets are added.