Red Velvet Layer Cake

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This is another Hummingbird Bakery classic. It seems Red Velvet cakes are incredibly popular so I thought I’d use their delicious recipe to make a three-tiered layer cake. The incredibly moist, deep red sponge smothered in thick cream cheese icing is simply heavenly. A perfect celebration cake.

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Here’s how:

  • 120g unsalted butter
  • 300g caster sugar
  • 2 large eggs
  • 20g cocoa powder
  • 40ml red food colouring
  • 1 tsp vanilla extract
  • 240ml buttermilk
  • 300g plain flour
  • 1 tsp bicarbonate of soda
  • 3 tsp white wine vinegar

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Cream cheese icing:

  • 750g icing sugar
  • 125g unsalted butter
  • 300g cream cheese

Preheat the oven to 170C (150C) and lightly grease three 20cm cake tins with butter. Beat the butter and sugar together until light and fluffy. Slowly add the egg.

In a separate bowl mix together cocoa powder, red food colouring and vanilla until it forms a thick paste. Add to the butter mixture. Slowly add the buttermilk and flour until well incorporated. Then add the salt, bicarbonate and vinegar.

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Divide the mixture between the three tins and bake for 30 minutes until sponge bounces back when touched. Leave to cool for 15 minutes until tipping out of the tins and leave to cool completely on a wire rack before icing.

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To make the cream cheese icing, mix together the sifted icing sugar and butter. Then add in cream cheese until light and fluffy. Layer each tier of the cake with cream cheese between each layer. Cover the top and sides with icing.

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Ta da!

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