Baking & Desserts
Red Velvet Cake
Prep 30 mins. /Cook 30 mins.
Makes 1 x 20cm four-layer cake
Easy
Red Velvet Cake
Method
Cake
- Preheat the oven to 180°C. Butter 2 x 20cm round cake tins and line with baking paper.
- Whisk the flour, baking soda, cocoa powder and salt in a large bowl until evenly combined. Set aside.
- Using a hand or stand mixer with paddle attachment, beat the butter and sugar on medium-high speed for 1 minute. Add oil, egg yolks, vanilla and vinegar, then beat for 2 minutes until the mixture is smooth.
- On low speed, add the dry ingredients in three additions, alternating with the buttermilk. Mix until just combined. Add the red food colouring and mix until evenly incorporated.
- Using a hand or stand mixer with whisk attachment, whisk the egg whites until stiff peaks form (about 3 minutes). Gently fold the egg whites into the cake batter until fully incorporated.
- Pour the batter evenly into the prepared tins and smooth the tops. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Once cooled, use a serrated knife and cut each cake in half.
Icing & Assembly
- Combine the sugar and egg whites in a heatproof bowl and set it over simmering water (bowl must not touch the water). Stir constantly until the mixture is warm and smooth, reaching 70°C on a thermometer, or until no sugar grains can be felt when rubbed between your fingers.
- Using a stand mixer with whisk attachment, pour the mixture into a bowl and whisk on high speed until stiff peaks form and the mixture and bowl are cool.
- Switch to a paddle attachment and add the butter one cube at a time. Wait until each cube has been incorporated before adding the next.
- Add the vanilla and mix for 8 minutes or until smooth.
- In another bowl, using a hand or stand mixer with padel attachment, beat the softened cream cheese until smooth and fluffy. Add half the Swiss Meringue Buttercream and mix well, then add remaining and mix until smooth.
- Fit a piping bag with a star nozzle and fill with 1½ cups of buttercream.
- Place one cake half on a serving plate and top with 4 tbsp of buttercream. Top with another cake half. Repeat with remaining layers. Use remaining buttercream to frost sides and top of the cake. Pipe rosettes onto the top of the cake and decorate with cherries.
IN THIS RECIPE
Unsalted Butter
This versatile all-rounder gives you control of seasoning in the kitchen. We know that unsalted butter and everyday baking are a perfect match. But you don't have to relegate unsalted butter to only the world of sweet cooking. This pure unsalted butter is perfect for everyday cooking where you want to have control over the seasoning. Expertly crafted from one natural ingredient, Australian cream. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
IN THIS RECIPE
Chef's Choice Unsalted Cultured Butter
When you really want your pastry and baking to shine, unsalted cultured butter delivers with that sought after creamier fresh tasting butter that is versatile and ensures great results every time. As an unsalted butter, Chef's Choice allows you full control over the seasoning of your dish. Winner of the Champion Butter award at the 2018 Australian Grand Dairy Awards, Western Star Chef’s Choice Unsalted Cultured Butter is a premium quality butter, celebrated for its extra creamy continental taste and texture. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite
More Baking & Desserts recipes
Which butter should I use to make sweet pastries?
We recommend Chef's Choice - it's higher fat content and creamier finish makes it ideal for sweet pastries.