Buttercream & Frosting Cakes Facebook Live Recipes

Red Velvet Cake

An American Classic, Moist and full of flavour.  Perfect for a celebration.

It is a deliciously moist cake flavoured with our Sugar and Crumbs Natural Flavoured Icing Sugar and Natural Flavoured Cocoa Powder.

What is Red Velvet Cake?

This delightful cake is moist, and silky the added Buttermilk gives the sponge that ‘Velvet’ feel, flavoured with Sugar and Crumbs Natural Flavoured Velvet Vanilla Icing Sugar and our Natural Flavoured Cocoa Powder. The topping is a creamy, silky buttercream flavoured with Velvet Vanilla Icing Sugar.

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

You can watch the Facebook live on our YouTube Channel by clicking this link. https://www.youtube.com/watch?v=_0Umdf8JvswPlease don’t forget to subscribe to our channel, it is free and you will receive notifications of future lives.

Ingredients

200g Caster Sugar
140g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar
355g Plain Flour
1 1/2 Tsp Bicarbonate of soda
Pinch of salt
2 Tbsp Sugar and Crumbs Natural Non-Flavoured Cocoa Powder
225ml Buttermilk ( alternatively add 3 tsp of lemon juice to 225ml of milk and leave for 5 mins to curdle)
340ml Vegetable or Sunflower Oil
2 Large eggs
Red Food colouring – Big squeeze
 
For the Buttercream
 
200g Unsalted Butter Softened
400g Sugar and Crumbs Natural Flavoured Velvet Vanilla Icing Sugar 
 

Instructions

1. Grease two 7 or 8inch cake tins and preheat the oven to fan 180C 350F / Gas mark 4.

2. In a clean mixing bowl add the dry ingredients, caster sugar, icing sugar, plain flour, bicarbonate of soda , salt and cocoa powder.

3.  In a jug add the buttermilk, oil, eggs and red food colouring and whisk together.

4. In a mixing bowl add the wet ingredients then add a little of the dry ingredients, beat in, add the remaining flour and fold in then give a quick beat until combined.

5.  Transfer the cake mix to the tins and divide evenly.  Bake in the oven for 35 mins or until a cake pick comes out clean.

6.  Leave to cool in the tin for 5 mins and then transfer to a wire cooling tray to cool completely.

7. Meanwhile make the buttercream by adding the butter to a clean mixing bowl, bet until smooth and creamy then add in the icing sugar.  

8. Add a nozzle to a piping bag, I used a round large nozzle, fill with the buttercream and set aside.

9.  Once the sponges have cooled use a bread knife to take off the dome tops, set aside.  Place one half of the cake cut end up onto a serving plate, pipe the blobs around the edge all the way round, then fill the middle and spread towards the blobs.  Take the 2nd sponge and flip over so the cut end is down and you have a nice flat top.

Continue to pipe blobs around the edge and fill the middle.  Take the left over dome that you cut off and crumble, sprinkle this over the top of the cake for added colour.

 

Best eaten within 3 days, keep in an airtight container.

 

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