Simple Red Velvet Cake Recipe Uk
Ingredients
This simple, yet delicious red velvet cake recipe is sure to be a hit at any gathering. You'll need three cups of plain flour, two cups of sugar, one teaspoon of baking soda, one teaspoon of salt, one teaspoon of cocoa powder, one cup of vegetable oil, one cup of buttermilk, two large eggs, one teaspoon of vinegar, two tablespoons of red food colouring, and one teaspoon of vanilla extract.
You'll also need some butter and additional sugar to make the cream cheese frosting. For the frosting you'll need one cup of butter, one pound of cream cheese, four cups of sifted icing sugar, and two teaspoons of vanilla extract.
Instructions
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottom with parchment paper. In a medium bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl, mix together the oil, buttermilk, eggs, vinegar, food colouring and vanilla extract.
Add the dry ingredients to the wet ingredients and mix until just combined. Divide the batter between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow the cakes to cool completely before frosting.
Meanwhile, make the cream cheese frosting. In a large bowl, beat together the butter and cream cheese until light and fluffy. Add the icing sugar, one cup at a time, and beat until fully combined. Finally, add the vanilla extract and mix until just combined.
Once the cakes have cooled, carefully remove them from the pans. Place one layer on a serving plate, and spread the cream cheese frosting over the top. Place the second layer on top, and spread the remaining frosting over the top and sides of the cake. Serve and enjoy!
Nutrition
One serving of this delicious red velvet cake contains around 500 calories. It's also high in fat, with around 25g per serving. It also contains around 40g of carbohydrates and 6g of protein.
This cake is also high in sugar, with around 33g per serving. It's also a good source of calcium, with around 60mg per serving. Finally, it contains around 1.7g of dietary fibre per serving.
This cake isn't a health food, but it can be enjoyed in moderation. Enjoy it as an occasional treat, and be sure to balance it out with plenty of fruits and vegetables.
Tips
This recipe makes one cake, but if you need to make more, you can double or triple the ingredients. This cake can be stored in an airtight container in the fridge for up to four days. If you want to freeze the cake, cut it into slices before freezing.
For a vegan version of this cake, substitute the eggs for two tablespoons of ground flaxseed mixed with six tablespoons of water. You can also use vegan cream cheese and butter for the frosting.
If you want to give this cake a bit of a twist, you can add one cup of chopped nuts, such as walnuts or pecans, to the batter. You can also add one cup of grated carrots, zucchini, or apples for a delicious, nutritious twist.
Finally, if you want to give your cake a bit of extra flavour, you can add one teaspoon of ground cinnamon, nutmeg, or ginger to the batter. You can also top the cake with fresh fruit, such as strawberries or blueberries, for a delicious and colourful finish.
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