Red Velvet Cake with Cream Cheese Frosting

Cake

• 300 g Plain flour
• 15 g Cocoa powder
• 1 tsp Fine sea salt
• 300 g Caster sugar
• 240 ml Sunflower oil
• 3 Egg, room temperature
• 240 ml Buttermilk
• 2 tbsp Liquid food coloring, red
• 1 tsp White wine vinegar
• 1 tsp Bicarbonate of soda

Cream cheese frosting

• 120 g Unsalted butter, softened
• 300 g Cream cheese, cold
• 350 g Icing sugar
• 2 tsp Vanilla extract

1. Heat the oven to 175°C (345°F). Grease and line two 20 cm cake tins.
2. In a bowl, whisk together the flour, cocoa powder and salt until evenly combined. Set aside.
3. In a large bowl, whisk the caster sugar and sunflower oil until glossy. Whisk in the eggs one at a time until smooth.
4. Whisk in the buttermilk and liquid food coloring until the batter is evenly red. Scrape down the bowl as needed.
5. Add the dry ingredients and whisk just until you no longer see streaks of flour. Do not overmix.
6. In a small bowl, stir together the white wine vinegar and bicarbonate of soda; it will fizz. Immediately whisk it into the batter.
7. Divide the batter between the tins and level the tops. Bake for 25 to 30 minutes, until the cakes spring back and a skewer comes out clean.
8. Cool the cakes in the tins for 10 minutes, then turn out onto a cooling rack. Leave to cool completely before frosting.
9. For the frosting, beat the butter until creamy. Add the cream cheese and beat briefly until just combined and smooth.
10. Sift in the icing sugar and add the vanilla extract, then beat on low until combined. Increase the speed and beat for 30 to 60 seconds until thick and spreadable.
11. Place one cake layer on a plate and spread over about a third of the frosting. Top with the second layer, then frost the top and sides.
12. Chill the cake for at least 30 minutes so the frosting sets. Slice with a warm, dry knife for neat portions.

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