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Recipe: Red Velvet Cake

Earn some serious gold-stars this Valentine’s Day by knocking up this American classic…


1 pack bright red gel food colour

250ml (8floz) buttermilk

150g (6oz) Kerrygold spreadable butter

250g (10oz) caster sugar

3 eggs

1tsp vanilla extract

225g (9oz) plain flour

2tbsp cornflour

2tbsp cocoa powder

1tsp white wine vinegar

1tsp bicarbonate of soda

for the cream cheese frosting…

75g (3oz) Kerrygold butter

500g (1lb 4oz) icing sugar

few drops vanilla extract

250g (10oz) full-fat cream cheese

edible decorations, optional

Cooking time

20 mins prep, 40 mins in the oven

How to make it

  • Heat the pan to 180C, gas mark four. Fully line and grease 2x20cm spring-clip cake tins. Mix the food colouring into the buttermilk
  • Beat the butter and sugar until light & fluffy.  Slowly add the eggs and vanilla then fold in the flour, cornflour and cocoa followed by the buttermilk.
  • Combine the white wine vinegar and bicarbonate of soda in a small bowl and allow to fizz, then fold into the cake mixture immediately before baking.  Divide the mixture evenly between two cake tins.
  • Bake in the centre of the oven (ideally the same shelf) for 35-40 mins.  Leave to cool in the tins for five mins then turn out onto a wire rack to cool completely.
  • To make the frosting, beat together the butter, half the icing sugar (don’t add it all at once or your mixture may go runny) and vanilla, then mix in the remaining icing sugar and cream cheese.  Layer up the cake on a cake stand with some of the cream cheese frosting in between, then completely cover the outside of the cake. Scatter with frosted rose petals or edible decorations for extra brownie points.

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