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Red Velvet Cake

Servings 12

Ingredients

For the sponge

  • 500 g Butter or baking spread
  • 500 g Caster sugar
  • 6 Eggs
  • 195 ml Buttermilk
  • 500 g Self raising flour
  • 3 tbsp Cocoa powder
  • Red food colouring

For the buttercream

  • 400 g Butter or baking spread
  • 800 g Icing sugar
  • 2 tsp Vanilla extract

For the filling

  • 200 g Strawberry or raspberry jam

For the ganache

  • 110 g White chocolate
  • 90 ml Double cream
  • Red food colouring

For decoration

  • Red sprinkle optional

Instructions

For the ganache

  1. Make the ganache first so it has time to cool and thicken up

  2. Heat the double cream in a pan on a low heat until it starts to steam

  3. Remove from the heat, add the white chocolate and stir until it melts into the cream

  4. Add the red food colouring until you have the desired shade

  5. Transfer to a bowl, cover with cling film and put in the fridge to fully cool down

For the cake

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  2. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and buttermilk, and whisk until fully incorporated

  4. Add the self raising flour and cocoa powder and whisk in until you can't see any flour anymore

  5. Add the red food colouring and whisk until you get the desired shade

  6. Divide the mixture between the tins, use scales for accuracy

  7. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

  8. To make the buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  9. If the cakes have domed on top, level them off with a cake leveller or a serrated knife

  10. Put one of the sponges on a decorating turntable and use the crumb coat buttercream in the piping bag to pie a border of buttercream around the edge of the sponge - this is to stop the jam seeping into the buttercream that you will spread around the sides of the cake

  11. Fill in the centre of the sponge with half of the jam, then add the next sponge on top

  12. Do the same again - pipe a buttercream border and fill the centre with the remaining jam, then add the final sponge

  13. Use more buttercream to fully crumb coat the cake, then put it in the fridge for 30 minutes to firm up

  14. Remove from the fridge and smooth on a final thicker layer of the buttercream, using a palette knife or icing smoother to make it smooth all over. Refrigerate again for 30 mins

  15. Put the ganache into a piping bag and snip a small section off the end

  16. Pipe blobs around the edge of the cake, allowing the ganache to drip down the sides in varying amounts

  17. Pipe more ganache on top of the cake and use a palette knife to smooth it out

  18. Then put the remaining buttercream into piping bags fitted with a nozzle of your choice and pipe rosettes in a circle on top of the cake

  19. Add sprinkles if desired

  20. Move the cake onto a serving plate or cake stand. Leftovers will keep in an airtight container in a cool place or in the fridge for 2-3 days