Red Velvet Cake with cream cheese butter frosting
Red Velvet Cake with cream cheese butter frosting Method Preheat the oven to 175C/155C fan/gas mark 3.
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Cooking tools:
- Hand mixer
- Sifter
- Cake pan
- Skewer
- Offset spatula
- Spatula
- Mixing bowl
- Oven
- Parchment paper
- Chef's knife
- Paring knife
- Refrigerator
Ingredients
- 350 g Lurpak® Unsalted Butter, room temperature
- 425 g granulated sugar
- 3 large free range eggs
- 3 tbsp red food colouring
- 2 tsp vanilla essence
- ½ tsp white vinegar
- 340 g plain flour, sieved
- 35 g corn starch
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- 240 ml buttermilk
- 450 g cream cheese, plain
- 225 g Lurpak® Unsalted Butter, room temperature
- 2 vanilla pods, seeds scraped out
- 480 g icing sugar
- 70 g freeze dried raspberries, crushed
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