Red Velvet Cake Recipe Mary Berry

The strong shade of a red velvet cake is a joy to the eye and, with its rich cream cheddar vanilla icing, it’s considerably to a greater extent a delight to eat.

Fixings

225g/8oz plain flour

20g/¾oz cocoa powder

1 tsp bicarbonate of pop

½ tsp baking powder

squeeze salt

175ml/6fl oz buttermilk, at room temperature

½ tsp red food shading glue

150g/5½oz unsalted spread, relaxed

225g/8oz caster sugar

3 unfenced eggs

1 tsp vanilla concentrate

For the icing

300g/10½oz full-fat cream cheddar

75g/2¾oz unsalted margarine, mellowed

3 tbsp clear honey or maple syrup

1 tsp vanilla concentrate or vanilla bean glue

Technique

1. Preheat the stove to 180C/160C Fan/Gas 4. Oil two 20cm/8in cake tins and line the bases with baking paper.
2. Filter together the flour, cocoa, bicarbonate of pop, baking powder and salt. In a container, whisk together the buttermilk and food shading.
3. Cream the margarine and caster sugar together in a stand blender until truly pale and light, this will require no less than 2-3 minutes.
4. Gently beat the eggs and vanilla together. Step by step add the eggs to the creamed combination, blending great between every option and scratching down the bowl occasionally with an elastic spatula.
5. Add the dry fixings to the bowl in clumps, substituting with the red buttermilk, blending until all around joined. Split between the pre-arranged tins and heat for 20-25 minutes or until a wooden stick embedded into the center tells the truth.
6. Pass on the cakes to cool in the tins for 2-3 minutes, then, at that point, turn out onto a wire rack and leave until totally cold.
7. To make the icing, beat the cream cheddar and spread together until smooth.
8. Steadily add the honey or maple syrup to taste. Add the vanilla and blend until smooth.
9. In the event that the cake tops are domed, cut off the highest point of one, utilizing a long serrated blade, to make it level. Disintegrate the off-cuts and put away.
10. Put one cake layer on a serving plate and spread the top with 3 tablespoons of the frosting.
11. Top with the subsequent cake layer and delicately press together.
12. Utilizing a range blade, cover the top and sides of the cake with the leftover frosting.
13. Spread the saved cake morsels around the top edge of the cake for a total dinner.