Red Velvet Cake simple easy Christmas Cake
 
 
This is a stir together cake, most unusual for a Red Velvet Cake. it is not only easy but it's irresistibly moist and fluffy. To make a 4 layer cake you will need to make the recipe twice. This recipe uses Australian Cups. I always use large freerange 700 gm packet eggs
My Kitchen Stories:
Serves: 12
Ingredients
  • Pre heat the oven to 170 C/ 325F. Line and grease 2 x 23 cm / 10 inch springform tins.
  • 300 gm/ plain flour flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 Tablespoons unsweetened, cocoa powder ( dark as possible)
  • 400 gm / caster sugar 2 cups sugar
  • 200 ml / 7 oz / ¾ cup vegetable oil or canola
  • 2 large eggs
  • 250 ml / 8 oz /1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon red food colouring, (Gel is best. Queen tubes are best if you can get them) liquid colour is not very strong and adds too much extra liquid
  • 125 ml / 4.2 oz / ½ cup coffee
  • 1 teaspoon white or apple cider vinegar
Frosting
  • 250 gm room temperature unsalted butter (8. oz / 2 sticks)
  • 250 gm room temperature cream cheese. (8 oz)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 240 gm or 2 cups of sifted icing sugar
  • vanilla
  • 1 tablespoon/ ½ lemon juice
Double this recipe for a 4 layer cake
Instructions
  1. Preheat oven to 325 F.
  2. Spray and paper line 2 x 23 cm / 9-inch round cake pans.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. making sure there are no lumps. Set aside.
  4. In another larger bowl, combine the sugar and vegetable oil then add the coffee, vanilla and food colouring. Add the eggs to the buttermilk and mix with a fork to break the yolks before mixing all together.
  5. Pour the dry ingredients into the red wet ingredients mixture and whisk together well. It's a lovely glossy mixture that is reasonably runny.
  6. Pour the mixture evenly into each tin.
  7. Bake in the middle rack for 30-40 minutes or until a toothpick inserted in centre comes out pretty clean.
  8. Cool on a cooling rack. To remove run a knife gently around the outside of the tin and release.
  9. Cool completely. These are best refrigerated till cold or overnight. You can make to here and freeze till needed.
Repeat again for 4 layers.
Frosting:
  1. Put the soft butter into a bowl and beat till light creamy and fluffy ( about 5 minutes)
  2. Add the cream cheese and beat again for another 5 minutes.
  3. Add the salt and vanilla and mix through.
  4. Add the icing sugar ¼ cup at a time beating in well after each addition. Add a little lemon juice here to bring out the flavour.
  5. When the last cup is incorporated the buttercream is ready to use.
Recipe by My Kitchen Stories at http://www.mykitchenstories.com.au/2017/11/red-velvet-cake-simple-easy-christmas-cake/