Easy Dinners

Happy Easter Sunday to all those that celebrate the event. If you’re going for t…

Happy Easter Sunday to all those that celebrate the event. If you’re going for the full roast today like we are, ed by an afternoon snooze on the sofa like Christmas then I’m with you! 😴

I’ve made this red velvet cake quite a few times now (recipe & method on my grid), but I’ve now changed the number of layers to 4 (extra moistness), and amount of icing sugar. And that my friends now makes this cake bloody lovely ☺️

🎂 Ingredients:

240 ml vegetable oil
250 gm plain flour, sifted
30 gm cocoa powder, sifted
300 ml soured cream
2 eggs plus a yolk
1 tsp salt
1 tsp bicarbonate of soda
300 gms caster sugar
3/4 tsp white wine vinegar
2 tsp vanilla extract
1 tube Pro Gel red food colouring
Handful of chocolate sprinkles

🎂 For the icing:

350 gms cream cheese
85 gms unsalted butter
1 tsp vanilla extract
300 gms icing sugar
Pinch of salt

Put all the ingredients in a bowl and whisk together until smooth. Taste as you go along.

🎂 Method:

Grease and line four layer cake tins

In a medium-sized bowl, combine the flour, cocoa powder, salt, bicarbonate of soda and set to one side

In a larger bowl, whisk together the oil, sugar, vanilla extract, soured cream, eggs and egg yolk, white wine vinegar and food colouring gel

Slowly add in the flour combo and whisk together scraping down the sides as you go along. Make sure that your batter is smooth.

Divide between the four tins, and make for 15 minutes on 180.

Remove and leave to cool before you decorate. To get the excess cake to flake on top, just slice a bit off each cake to level them up, and then crumble before you decorate. A few chocolate sprinkles on top, finishes the job! Very tasty! 👌🏼

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