Christmas Red Velvet Layer Cake
Preheat your fan forced oven to 180ºC. Grease 3 x 8” cake tins and line bases. Sift the flour, salt, bicarbonate of soda and cocoa into a large bowl and put to
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Cooking tools:
- Sifter
- Hand mixer
- Cake pan
- Cake stand
- Cooling rack
- Offset spatula
- Bread knife
- Toothpick
- Skewer
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Parchment paper
Ingredients
- 250 grams Plain Flour
- 1/2 tsp Fine Salt
- 1 1/4 tsp Bicarbonate of Soda
- 40 grams Cocoa Powder
- 240 mL Vegetable Oil
- 300 grams Golden Granulated Sugar
- 2 Large Free-Range Eggs
- 2 Tbsp Red Food Colouring
- 1/2 Tbsp Vanilla Extract
- 100 mL Freshly Brewed Coffee (cooled)
- 240 mL Buttermilk
- 1/2 Tbsp White Wine Vinegar
- 175 grams Unsalted Butter (at room temperature)
- 400 grams Icing Sugar
- 300 grams Full-Fat Cream Cheese
- Christmas Truffles (optional)
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