Red Velvet Cake

Para versão Portuguesa clique aqui: "Bolo Red Velvet"

¾ cup milk
1 tbsp vinegar

2½ cups flour
2 cups sugar
3 tbsp cocoa powder
1 tsp baking soda
2 eggs
1 cup vegetable oil

1 tsp vanilla
3 tbsp/28ml red liquid food colouring

"Cream Cheese Buttercream” (click on link or search blog files)

Pre-heat oven to 180ºC. Grease and flour 2 round 20cm in diameter baking pans. Line bottom with parchment paper.

In a small bowl mix vinegar and milk and leave to curdle for 5 minutes. In a large bowl place all dry ingredients and mix well with a wire whisk. In another bowl place the eggs and beat lightly with a wire whisk.

Add all wet ingredients, including milk and vinegar mixture, and mix well. Pour mixture into bowl with dry ingredients and mix until thoroughly incorporated. Divide batter between both pans. Drop pans on counter twice in order to help release air bubbles trapped in the batter. Place pans in the oven for 30 minutes or until a toothpick inserted comes out clean. Remove cakes from the oven and let cool for 10 minutes before removing from pans. Leave to cool completely. Place one of the cakes on a serving platter and top with some “Cream Cheese Buttercream Frosting”. Place the other cake on top and frost completely with the buttercream. With the back of a spoon make peaks all over the cake.