Red Velvet Cake with Cream Cheese Frosting

Originally from the US, this red velvet cake makes a great cake for a celebration or ‘just for the weekend’. The red colour traditionally comes from a reaction between the buttermilk, vinegar and cocoa powder. Serves 8.

Ingredients

180g soft butter

250g caster sugar

4 eggs

250g self raising flour

10g cocoa powder plus 1 tbsp extra for dusting

125g buttermilk

1 tsp white vinegar

1 tsp of salt

100g 60-70% dark chocolate, melted and cooled

1 tsp red food colouring - the gel ones work best for a strong colour

For the frosting:

100g soft butter

100g cream cheese,

1/2 tsp vanilla essence

200g icing sugar.

What you need...

2 x 20cm cake tins, greased and lined

How to make it...

1. Cream together the butter and sugar until pale, add the eggs one by one then fold in the flour and cocoa powder.
2. Meanwhile, in a bowl, put your chocolate on the back of your AGA to melt gently. Once melted, leave to cool and set aside.
3. Mix the buttermilk, vinegar and food colouring and stir into the cake mixture. Finally mix in the cooled melted chocolate.
4. Bake in the AGA baking oven or in a conventional oven at 180C (160C fan) for 20 - 25 mins until firm in the centre.
5. While the cake cools, make the frosting by creaming the butter and cream cheese together until pale.
6. Add the icing sugar and vanilla essence and whisk until smooth.
7. Put half the frosting on to the first cake, place the second on top then top with the remaining frosting
8. For decoration, keep some frosting back to pipe little rosettes on the top or simply dust with a little cocoa powder and cake crumb.

This recipe was part of the our online AGA cookery demonstration with the brilliant Naomi Hansell for May 2021. Our next demonstration is on the 22nd of May 2021 with AGA specialist, Penny Zako. Penny will be cooking delicious light and fresh AGA recipes that are perfect for the Summer months. If you would like to join us please email info@edwardsandgodding.co.uk to book your place today.