Red Velvet Cake with Cream Cheese Frosting
Preparation Time: 10 minutes | Cook Time: 25 minutes
Ingredients
For the Cake:
125 g butter or margarine, softened
250 ml (210 g) castor sugar
30 ml cocoa powder
30 ml red food colouring
15 ml milk
500 ml (280 g) Snowflake cake flour
2 ml salt
250 ml buttermilk
5 ml bicarbonate of soda
15 ml white vinegar
5 ml vanilla essence
2 extra-large eggs
For the Coconut Icing:
60 ml (35 g) Snowflake cake flour
250 ml milk
80 g butter or margarine
125 ml (105 g) castor sugar
5 ml vanilla essence
200 ml (65 g) desiccated coconut
60 ml (25 g) walnuts, coarsely chopped
Method
- Cream butter and sugar together. Add eggs, one at a time, beating well after each addition until light and creamy.
- Make a smooth paste of the cocoa powder, food colouring and milk. Add to egg mixture and beat well.
- Sift flour and salt together. Add, alternately with buttermilk, to creamed mixture.
- Dissolve bicarbonate of soda in vinegar and add, with vanilla essence, to mixture. Spoon mixture into three lined and greased 20 cm round cake pans and bake in a preheated oven at 180 °C for about 15 minutes.
- Leave in pans for a few minutes before turning out onto wire racks to cool completely.
- Icing: Beat flour and milk together in a small, heavy-based saucepan. Bring to the boil, stirring constantly, until thickened. Remove from heat and stir in remaining ingredients, except nuts. Ice cake when completely cooled and sprinkle nuts or decorate with crystallised rose petals.
