Food and Drink

Soft and Moist Red Velvet Cake with Cream Cheese Frosting

Bring some colour to your afternoon with this deliciously smooth Red Velvet Cake made the traditional way. This cake is incredibly soft and moist. The finishing touch is a silky smooth cream cheese frosting – just divine! Red Velvet Cake is a delightful alternative to a chocolate cake and perfect for any occasion.

This recipe uses beetroot to naturally colour the cake to its deep red velvety colour. You can also use red food colouring but there is something so special about using natural ingredients.

The beauty of using natural ingredients such as beetroot is the extra nutritional value. Beetroot is packed with nutrients such as magnesium, iron and vitamin C. It is also an excellent source of fibre.

Enjoy this elegant cake with a cup of fragrant tea. It will certainly brighten up your afternoon.

2 small beetroots, grated

75 ml buttermilk

1/2 tablespoons white wine vinegar

1 teaspoon vanilla extract

125 g unsalted butter, softened plus extra to grease the cake tins

200 g caster sugar

2 large eggs

250 g flour

2 tablespoons cocoa powder

1 1/2 teaspoons baking powder

125 g unsalted butter, softened

500 g icing sugar, sifted

1 teaspoon vanilla extract

175 g full-fat cream cheese, room temperature

1.Preheat the oven to 180°C. Grease and line 2 x cake tins with baking paper.
2.In a food processor / blender, blend the grated beetroot, buttermilk, vinegar and vanilla to purée.
3.Beat the butter and sugar together until creamy. Add the eggs one at a time and whisk well.
4.In a separate bowl, sift the flour, cocoa, baking powder and mix well.
5.Fold the flour mixture into the egg mixture until just combined.
Add the beetroot mixture and stir gently.
6.Pour the mixture into the prepared tins and bake for about 40 minutes or until a skewer inserted into the center comes out clean.
7.Leave to cool in tins for 30 minutes, then remove from the tins and allow to cool completely on a wire rack.

1.Beat the butter, half the icing sugar and vanilla in a large bowl until completely smooth. Add the remaining icing sugar and the cream cheese and beat well.
2.Once the cake has cooled completely you can ice it with the cream cheese frosting.

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