Red Velvet Cake
225ml Spar sugar
375ml cake flour
15ml cocoa powder
1 bottle red food colouring
5ml vanilla essence
250ml Spar sunflower oil
10ml Spar white vinegar
5ml bicarbonate of soda
Sift the flour and cocoa powder.
Whisk the eggs and sugar until very pale in colour.
Fold in the half the sifted dry ingredients and then the buttermilk.
Repeat with the remaining dry ingredients.
Fold in the red food colouring, vanilla essence and sunflower oil.
Continue folding the ingredients to ensure the oil is well combined.
Pour the vinegar over the batter and then sprinkle the bicarb over.
Mix well to combine.
Divide the mixture into three 20cm greased and lined cake tins.
Bake at 170 degrees Celsius for 20 minutes.
Leave to cool in the tin for 5 minutes and then turn out on a wire rack.
Leave the cakes to cool completely.
Cream cheese frosting for Red Velvet Cake
125g soft Spar butter
750ml Spar Icing sugar
2 tubs Spar plain cream cheese
5ml Vanilla paste or extract
80ml fresh cream
Chocolate hearts, to garnish
For the frosting:
Cream butter and gradually add the icing sugar until light in colour.
Add the cream cheese and continue beating.
Add vanilla essence and fresh cream.
Continue beating until well combined – do not over-beat as the frosting can split.
Spread between layers and on top and sides of cake and garnish.
Garnish the cake with chocolate truffles and berries.