Red velvet cake recipe

Arrangements for the sponges:

300 ml of vegetable oil plus additional amounts for the tins 500 grammes white flour.

Choco powder 2 tablespoons 

Baking powder 4 teaspoons

Baking soda 2 tablespoons

Brown sugar, soft, 560 g 

1 teaspoon fine-grained salt 

Buttermilk, 360 ml 

4 teaspoons of vanilla bean paste If at all possible, use food colouring paste; natural liquid colours won't work and could turn the sponge green. 

30ml of red food colouring gel, or about 1/4 tsp of food colouring paste.

For the icing:

4 big eggs icing preparation 

250 grammes of salted butter that is at room temperature

 350g of full-fat soft cheese 

750g of sugar are contained in each container. 

1 teaspoon of vanilla bean paste.

 Method:

 STEP 1: 

Set the oven's temperature to 180°C/160°F fan/gas. 4. If your cake pans are quite shallow, line the sides at least five centimetres deep. Two 20cm cake pans should be oiled and lined with parchment paper. 

STEP 2:

Split the flour in half and thoroughly combine it with the baking powder, sugar, salt, and bicarbonate of soda in a bowl. If there are any sugar lumps, break them up with your fingertips.

STEP 3: 

Split the buttermilk, oil, food colouring, vanilla essence, and 100 cc of water in half. In a jug, combine the contents. Add two eggs, then stir everything together. Before adding the wet components, carefully combine the dry ingredients. The cake batter should be a bright crimson colour; it will get a little bit darker while baking. If you want it to be more vibrant, add a little extra colouring. When the cake has risen and a skewer placed in the centre of it comes out clean, bake it for 25 to 30 minutes. Remove the parchment paper from the baked items and let them cool on a wire rack once they have cooled in the tins for 10 minutes. 

 STEP 4:

Repeat steps 1 and 2 with the remaining ingredients to produce a total of four sponge cakes. It can be made up to three days in advance and kept moist if wrapped in cling film. Alternatively, it can be packed tightly and frozen for up to two months. STEP 5: 

To create the icing, place the butter in a large basin and sieve in half the icing sugar. The ingredients should be roughly combined with a spatula before being blended with a hand mixer until smooth. After incorporating the soft cheese, vanilla, and remaining icing sugar through a sieve, the mixture should be blended once more with a hand mixer. 

STEP 6:

Before putting the cake together, use a small amount of the soft cheese frosting to attach one of the sponges to a cake stand or board. As you put the remaining cakes on top, spread a generous quantity of frosting between each layer, using about half the remaining frosting. Spread the leftover frosting evenly with a palette knife over the top and sides of the finished cake. To clean the plate, use some paper towels. Any leftovers can be kept in the fridge for up to two days, but you should wait an hour or so before consuming them.