Grandma Ptak's red velvet cake
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Loading... - Havel Romero
- 02 Mar 2021
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Prep: 30 min
Cook: 1 hr
Serves: 8-10
For the sponge
600g caster sugar
1 tsp fine salt
5 eggs
250g vegetable oil
5 tbsp red food colouring
2 tsp vanilla extract
50g cocoa powder
560g plain flour
100g cornflour
500g buttermilk or plain yoghurt
2 tsp bicarbonate of soda
2 tsp white vinegar
Butter, for greasing
For the icing
200g unsalted butter, softened
250g cream cheese
750g icing sugar, sifted
1½ tsp vanilla extract
Heat the oven to 150C/300F/gas 2. Grease and line two 24cm cake tins.
Make the sponge: in a large bowl, whisk together the caster sugar, salt, eggs, oil, food colouring and vanilla.
In another large bowl, sift together the cocoa powder, plain flour and cornflour.
Pour the buttermilk or yoghurt into a jug. In a small bowl, combine the bicarb and vinegar, then stir into the buttermilk.
Whisk half the flour and cocoa into the egg and sugar mixture, then mix in half the buttermilk. Add the remaining flour and cocoa mixture and mix well. Finally, add the remaining buttermilk and mix until smooth.
Pour the lot into the prepared tins and bake until the top is springy to the touch and a skewer comes out clean – about one hour.
Meanwhile, make the icing: in the bowl of a mixer, whip the butter until light and creamy. Add the cream cheese and beat well. Gradually add the icing sugar and beat on a low speed for three minutes. Scrape down the bowl, then add the vanilla and beat for another five minutes. Ice the cooled cake to serve.
