Red velvet cake

Red velvet cake is a popular dessert in England, especially for special occasions such as birthdays and weddings. It is a rich and moist cake with a distinctive red color and a subtle chocolate flavor, often topped with a cream cheese frosting.

Here is a recipe for a classic Red Velvet Cake from England:

Ingredients:

For the cake:

225g unsalted butter, softened

450g caster sugar

4 large eggs

2 tsp vanilla extract

400g plain flour

2 tbsp cocoa powder

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

240ml buttermilk

2 tbsp red food coloring

1 tsp white vinegar

For the cream cheese frosting:

150g unsalted butter, softened

300g icing sugar

200g cream cheese, chilled

Instructions:

Preheat the broiler to 180°C (160°C fan)/350°F/gas mark 4. Oil and line three 20cm/8in cake tins with baking material.

In an enormous bowl, cream together the margarine and sugar until light and fleecy. Beat in the eggs, each in turn, adding a tablespoon of flour with each egg to keep the combination from souring. Mix in the vanilla concentrate.

Filter in the flour, cocoa powder, baking powder, bicarbonate of pop, and salt, and overlap delicately until recently joined. Mix in the buttermilk and red food shading.

In a little bowl, combine as one the white vinegar and 1 tsp of water. Add this to the cake player and mix delicately.

Partition the combination equally between the three arranged tins, and smooth the surface with a spatula. Prepare for 25-30 minutes, or until the cakes are brilliant brown and a stick embedded into the focal point of each cake tells the truth.

Eliminate from the broiler and pass on the cakes to cool in their tins for 5 minutes, prior to moving to a wire rack to totally cool.

To make the cream cheddar icing, beat the relaxed spread until light and cushy. Steadily filter in the icing sugar, and beat until smooth. Add the chilled cream cheddar and beat until the icing is smooth and spreadable.

When the cakes are totally cooled, spread a layer of cream cheddar frosting over one of the cakes, then, at that point, put one more cake on top. Rehash with the leftover cake and frosting.

Spread a far layer of frosting over the top and sides of the cake to make a scrap coat. Cool the cake in the fridge for 30 minutes.

Spread a thicker layer of frosting over the top and sides of the cake. Smooth the icing with a spatula and configuration as cared about.

Chill the Red Velvet Cake in the refrigerator for at least 2 hours, or until the frosting is set.

Slice and serve your beautiful and delicious homemade Red Velvet Cake!