Rich, velvety, and crowned with a cloud of cream cheese frosting, this classic red velvet cake is a beautiful way to celebrate or simply treat yourself.
Makes one 20 cm | 8-inch cake
Blending the wet ingredients and frosting in FROOTHIE’s Optimum 9400 3rd Gen makes this recipe beautifully simple, helping you achieve a smooth, airy batter and a lusciously creamy finish with ease. Whether shared at a gathering or enjoyed on a quiet afternoon, each slice brings a little joy to the everyday.
INGREDIENTS
- 250 g plain flour
- 2 tbsp cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 250 g sugar
- 240 ml buttermilk (or milk + 1 tsp vinegar)
- 120 ml vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp red food colouring (liquid or gel)
- 1 tsp white vinegar
For the cream cheese frosting
- 250 g cream cheese, softened
- 100 g unsalted butter, softened
- 250 g icing sugar
- 1 tsp vanilla extract
METHOD
- Prep: Preheat oven to 175 °C. Grease and line two 20 cm round cake tins.
- Dry mix: In a bowl, whisk together the flour, cocoa, baking soda, and salt.
- Blend wet mix: Add the sugar, buttermilk, oil, eggs, vanilla, food colouring, and vinegar to the Optimum 9400 3rd Gen jug. Blend on low-medium speed for 20–30 sec until smooth.
- Combine: Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined (don’t overmix).
- Bake: Divide the batter between the tins. Bake for 25–30 min or until a skewer comes out clean. Cool completely.
- Frosting: Blend the cream cheese and butter in the Optimum 9400 on low speed until smooth. Add the icing sugar and vanilla, then blend again until creamy.
- Assemble: Layer the cakes with frosting in the middle and over the top. Decorate with crumbs or berries if you like.
Tip: For a ‘wow’ effect, crumble a little cake off-cut on top of the frosting as decoration.
Recipe by FROOTHIE
