Recipe adapted from the Hummingbird Bakery recipe for red velvet cake, by Kerry, winner of our Bake-Off in aid of Arthritis Research!
60g unsalted butter
150g caster sugar
20g cocoa powder
40ml red gel food colouring
½ tsp vanilla extract
150g plain flour
½ tsp bicarbonate of soda
1½ tsp white vinegar
300g icing sugar
50g unsalted butter
125g cream cheese
Preheat the oven to 170°C. Mix the butter and sugar until light and fluffy. Add the egg and beat until well incorporated.
In another bowl, mix the cocoa, red food colouring and vanilla to make a dark paste. Add to the other mixture and mix thoroughly until combined. Be sure to scrape the bowl to evenly mix the colouring through. Add half of the buttermilk to the mixture and stir before sieving half the flour. Beat again. Repeat to add the rest of the buttermilk and flour. Beat until you have a smooth, even mixture.
Add the bicarbonate of soda and vinegar. Beat for a couple more minutes.
Spoon into a lined, greased tin and bake for around 25 minutes. Alternatively, spoon into individual cases and bake as individual cupcakes for 20-25 minutes. As with standard cakes, a skewer should come out clean and the cake should be soft to the touch.
To make the cream cheese frosting, beat the icing sugar and butter together until well mixed. Add the cream cheese and beat again until incorporated. Continue until light and fluffy but be very careful not to overmix as it may separate and become runny. Spread over the top of the cake. Note you may need 1 1/2 – 2 times the frosting recipe to cover the entire cake.