Red Velvet Cake

  • Yield : 1
  • Servings : 10
  • Prep Time : 15m
  • Cook Time : 45m
  • Ready In : 60m

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Red Velvet Cake

2 1/2 cups plain flour
1 1/2 cups castor sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cocoa powder
1 1/2 cups vegetable oil
1 cup Evaporated Milk + 1 tbsp Vinegar
2 large eggs
2 tbsp red food coloring
1 Tsp white vinegar
1 tsp vanilla extract

Preheat the oven to 180°C. Lightly butter two 8 inches cake tin and sprinkle some flour on it.

Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Then add the sugar in.

In another large bowl, whisk together the oil, evaporated milk, eggs, food coloring, vinegar, and vanilla.

Pour in the wet ingredients into the dry ingredients slowly and beat well until it becomes a smooth bater.

Divide the cake batter evenly among the prepared cake pans.

Bake the cakes for about 30 to 45 minutes. (Time differs for each oven)

Once baked, cool the cakes properly before they are iced.

Cream Cheese Frosting

250g Cream cheese – soften
250g Butter – soften
1 1/2 Cup Icing Sugar
1 tsp Vanilla

Put all ingredients in a bowl and beat well until creamy.

Stack both the cakes like a sandwic.

Put cream cheese between the cakes and spread around the cake.

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