Red Velvet Cake with cream cheese butter frosting
4 hours 30 mins cooking time
Red Velvet Cake with cream cheese butter frosting
Method
Red velvet sponge
1
Preheat the oven to 175C/155C fan/gas mark 3.
2
Beat the Lurpak® butter and sugar until light and fluffy in a bowl.
3
Beat in the eggs one by one, mixing well before adding the next.
4
Add colouring, vanilla and vinegar and mix well.
5
Sift flour, corn starch, cocoa, baking powder and salt into a separate bowl.
6
Add half of the dry ingredients to the wet mixture and gently fold through with a rubber spatula.
7
Add the buttermilk and the remaining dry ingredients to avoid lumps in the batter. Fold gently till ingredients are well combined.
8
Grease a 22cm cake tin and line the bottom with baking paper.
9
Pour the batter into it and smooth the surface.
10
Bake the cake for approx. 70 minutes or until baked, and a skewer inserted in the middle comes out clean. Let the cake cool completely before cutting it into 3 sponge layers.
Cream cheese butter icing
1
Beat together cream cheese, Lurpak® butter and vanilla seeds.
2
Add icing sugar to the butter mixture gradually at low speed.
3
Keep the frosting in the fridge until assembling the cake.
Assembling the cake
1
Spread out evenly ¼ of the icing on one cake sponge.
2
Place a second cake sponge on top and repeat with another ¼ of the icing.
3
Place a third and final cake sponge on top and gently press down to make the cake stable and straight.
4
Spread out evenly remaining icing on top and sides of the cake. The surface should be completely covered.
5
Sprinkle the red velvet cake generously with crushed freeze-dried raspberries just before serving.
