Red Velvet Cake

INGREDIENTS

• 320g unsalted butter
• 2 ½ cups caster sugar
• 2 ½ tsp vanilla paste
• 5 eggs
• 3 ¼ cups plain flour
• 61/2 tsp baking powder
• ¾ cup cocoa powder
• ¼ tsp bi-carbonate soda
• ¾ cup milk
• ¾ cup crème fraiche
• 2 – 3 x 21g red gel paste food colour – (super red (120))

CREAM CHEESE ICING – 5½ Cup Total

• 1kg cream cheese, softened
• 80g unsalted butter, softened
• 1 ½ cups icing sugar, sifted
• 1 tbsp vanilla paste

RED ICING

• 1 cup icing sugar, sifted
• Red colouring
• ½ - 1 tbsp boiling water

 

DIRECTION

1. Grease and line with greaseproof paper 4 x 20cm cake tins.
2. Pre-heat the oven to 160°C.
3. Using the KAMBROOK KEM800 cream the butter, sugar and vanilla together until pale and fluffy.
4. Add the eggs one at a time.
5. Mix together the crème fraiche and milk.
6. Sift the plain flour, baking powder, cocoa powder and bi-carb together.
7. Add the milk mixture and the flour mixture alternately to the creamed butter sugar mixture and fold through until incorporated.
8. Divide evenly between the 4 cake tins – 2 1/3 cup of cake batter per cake.
9. Bake in the oven for 30-45 minutes or until skewer comes out clean.

FOR THE ICING

1. Cream the butter, cream cheese, sugar and vanilla paste together until light and fluffy.
2. Measure 1 cup of cream cheese icing onto the top of 3 cakes and spread evenly over the cake.
3. Place the 3 cakes with the icing on top of each other and then the 4^th on top.
4. Ice the total cake and smooth over.
5. Place the iced cake into the refrigerator to harden the cream cheese.
6. Remove the cake from the refrigerator.
7. Mix together the red icing ingredients and stir to combine. Add more red colouring until desitred colour is reached.
8. Pour the red icing over the top and allow it to drizzle down the sides.
9. Place a little bit of red colouring onto a knife and place it into the centre of the cake. Sprinkle with edible glitter if possible.