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. This recipe uses Australian Cup measurements
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. This recipe uses Australian Cup measurements
Servings
12
Servings
12
Ingredients
  • 300gm plain flour2 cups
  • 1teaspoon baking soda
  • 1teaspoon baking powder
  • 1/2teaspoon salt
  • 2Tablespoons unsweetenedcocoa powder ( dark as possible)
  • 400gm caster sugar2 cups sugar
  • 200ml vegetable oil3/4 cup
  • 2 large eggs
  • 250ml buttermilk 8 oz / 1 cup
  • 2teaspoons vanilla extract
  • 1teaspoon 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
  • 125ml coffeestrong brewed (½ cup) (Can be caffeine free)
  • 1teaspoon white or apple cider vinegar
Frosting
  • 250gm room temperature unsalted butter8 oz/ 2 sticks
  • 250gm room temperature cream cheese.8 oz
  • 1teaspoon vanilla extract
  • 1/4teaspoon salt
  • 240gm icing sugarsifted (2 cups)
  • vanilla
  • 1tablespoon lemon1/2 lemon
Instructions
  1. Pre heat the oven to 170 C/ 325 F. Line and grease 2 x 23 cm / 10 inch springform tins.
  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, vinegar, 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.
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.