American South

Red velvet cake

Name: Red velvet cake
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 1/2 cups maida (all-purpose flour, plain flour); 2 tbsp cocoa powder (unsweetened cocoa powder); 1 tsp baking soda (bicarb soda, bicarbonate of soda); 1/2 tsp salt; 1 1/2 cups for cake 2 cups icing sugar for frosting sugar; 1 cup minus 2 tbsp cooking oil (vegetable oil); 2 egg; 1 cup buttermilk; 1 tsp vinegar; 2 tsp vanilla essence (vanilla flavouring, imitation vanilla extract); 1/4 cup beetroot puree or a few drops red gel colour beetroot (beet); 340 g soft cream cheese; 1/2 cup soft butter

Soft, faintly chocolatey crimson layers with tangy cream cheese frosting. Birthday material.

90 minTime

6 gProtein each

mildSpice

The crimson cake2 chapters · 1 min read

Make it your way

Grandma's wayButtermilk cocoa cake with cream cheese frosting.

The original

607kcalsame

6 gproteinsame

1 gfibresame

90minutessame

Red velvet cake.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2½ cups

Cocoa powder (unsweetened cocoa powder)2 tbsp

Baking soda (bicarb soda, bicarbonate of soda)1 tsp

Salt½ tsp

Sugar1½ cups for cake, 2 cups icing sugar for frosting

Cooking oil (vegetable oil)1 cup minus 2 tbsp

Egg2

Buttermilk1 cup

Vinegar1 tsp

Vanilla essence (vanilla flavouring, imitation vanilla extract)2 tsp

Beetroot (beet)¼ cup beetroot puree, or a few drops red gel colour

Cream cheese340 g, soft

Butter½ cup, soft

Method

5 steps

1Whisk flour, cocoa, soda and salt. In another bowl whisk 300 g sugar, oil, eggs, buttermilk, vinegar, half the vanilla and beetroot.
2Combine just until smooth. Divide between two lined 20 cm tins.
3Bake at 175 C for 28 to 32 minutes. Cool completely.
4Beat cream cheese and butter until smooth, add icing sugar and remaining vanilla.
5Sandwich and cover the cake with frosting. Chill 30 minutes before slicing.

Serve it like this

Cut tall wedges on a cake stand so the red and white layers show. Serve cool with coffee or tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

American South

Red velvet cake

Soft, faintly chocolatey crimson layers with tangy cream cheese frosting. Birthday material.

90 minTime

6 gProtein each

mildSpice

The crimson cake2 chapters · 1 min read

Make it your way

Grandma's wayButtermilk cocoa cake with cream cheese frosting.

The original

607kcalsame

6 gproteinsame

1 gfibresame

90minutessame

Red velvet cake.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2½ cups

Cocoa powder (unsweetened cocoa powder)2 tbsp

Baking soda (bicarb soda, bicarbonate of soda)1 tsp

Salt½ tsp

Sugar1½ cups for cake, 2 cups icing sugar for frosting

Cooking oil (vegetable oil)1 cup minus 2 tbsp

Egg2

Buttermilk1 cup

Vinegar1 tsp

Vanilla essence (vanilla flavouring, imitation vanilla extract)2 tsp

Beetroot (beet)¼ cup beetroot puree, or a few drops red gel colour

Cream cheese340 g, soft

Butter½ cup, soft

Method

5 steps

1Whisk flour, cocoa, soda and salt. In another bowl whisk 300 g sugar, oil, eggs, buttermilk, vinegar, half the vanilla and beetroot.
2Combine just until smooth. Divide between two lined 20 cm tins.
3Bake at 175 C for 28 to 32 minutes. Cool completely.
4Beat cream cheese and butter until smooth, add icing sugar and remaining vanilla.
5Sandwich and cover the cake with frosting. Chill 30 minutes before slicing.

Serve it like this

Cut tall wedges on a cake stand so the red and white layers show. Serve cool with coffee or tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Red velvet cake

Make it your way

Ingredients

Method

Red velvet cake

Make it your way

Ingredients

Method

Make it a meal