Red velvet cake
For 8 people
- To prepare the cake:
- Cake flour - 1 cup
- Salt - ½ teaspoon
- Cocoa - 2 tablespoons
- Room temperature butter - ½ cup
- White sugar - 1 ½ cups
- Eggs - 2
- Vanilla extract - 1 teaspoon
- Red food coloring - 2 tablespoons
- White vinegar - 1 teaspoon
- Baking soda - 1 teaspoon
- To prepare the buttermilk:
- Milk - 1 cup
- Vinegar - 2 tablespoons
- To prepare the frosting:
- Room temperature cream cheese - 300 g
- Vanilla extract - 1 ½ teaspoons
- Sifted powdered sugar - 1 1/3 cups
Preheat oven to 175 degrees C and grease a cake pan with butter.
To prepare the buttermilk: in a bowl, combine the milk and vinegar and leave aside for 10 minutes, then add the food coloring and whisk.
In another bowl, mix the flour with the cocoa and salt.
Cream the butter and sugar together in the Masterchef Gourmet stainless steel bowl using the beater on medium speed until fluffy.
Add the eggs, one at a time, beating well after each addition then pour in the vanilla extract.
Add all of the dry ingredients and mix then pour the buttermilk on 2 batches, beating well after each addition.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. Pour the batter in the prepared cake pan.
Bake for 30 minutes or until cake is done. Allow to cool completely before frosting.
To prepare the frosting: beat the cream cheese with the vanilla extract in the Masterchef Gourmet stainless steel bowl, using the beater, then gradually add the sugar and mix again.
Decorate the cake with the frosting.
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