Red Velvet Cake
Cook Time 1 hour 30 minutes + cooling time
Red Velvet Sponge
190g soft flour
½ tsp bicarbonate soda
1 tsp (5g) cocoa powder
65g butter, unsalted, softened
200g caster sugar
120ml light blend oil
1 vanilla pod, scraped
½ tsp white vinegar
Red food colour
Cream Cheese Frosting
450g cream cheese
170g butter, unsalted, softened
660g icing mixture
1 vanilla pod, scraped
White Chocolate Garnish
200g white chocolate, melted
2 X Red velvet sponge
Cream cheese frosting
White chocolate garnish
Preheat a fan-forced oven to 180°C.
Grease an 18cm-20cm cake tin and line with baking parchment and then grease the paper.
Separate the eggs.
Whisk the flour, bicarbonate soda, cocoa powder and salt together in a large bowl. Sieve into another bowl and set aside.
Add the butter and sugar into the bowl of an electric stand mixer and start to beat with the paddle attachment on medium-high speed until combined, about 1 minute.
Scrape down the sides and bottom of the bowl as needed with a spatula.
Add the oil, egg yolks, vanilla and vinegar. Beat on high for two minutes, scrape down the sides and bottom of the bowl as needed with a spatula.
With the mixer on low speed add the dry ingredients in two to three additions, alternating with the buttermilk. Beat in the food colour as desired until just combined.
Whisk the egg whites to fluffy peaks (three minutes on high) and gently fold this meringue into the cake batter.
The batter should be silky and thickish.
Add the batter into the prepared cake tin. Bake for 30-35 minutes or until the tops of the cake springs back when gently touched. Do not dry the cake out, leave the cake to cool in the tin.
For the cream cheese frosting, put all of the ingredients in the bowl of an electric stand mixer, attach the paddle and beat until smooth, light and fluffy.
For the white chocolate, spoon some white chocolate into a piping bag and snip a small hole.
Pipe garnish straight onto ice set flat in a plastic container.
Trim the sponge if needed and cut it horizontally into three even thickness pieces.
Spread raspberry jam onto two of the sponges.
Pipe frosting on top of the jam on the two sponge discs.
Layer the two sponges together and top with the last disc.
Refrigerate for 30 mins.
Pipe the remaining frosting on top of the cake and scrape with a palette knife or scraper to cover the sides and finish decoratively.
Add fresh raspberries mixed with a little raspberry jam to the top of the cake.
Add the white chocolate garnish.