Red Velvet Cake

• 125 grams butter
• 250 grams white sugar
• 2 eggs (room temperature)
• 3 tablespoons cocoa
• 2 tablespoons red food coloring
• 280 grams Plain Flour, sifted well
• 1/2 teaspoon salt
• 250ml Buttermilk*
• 1 teaspoon Bicarb
• 1 tablespoon white vinegar
• 2 teaspoons vanilla extract

Using electric beaters or a mix master or similar, beat together the butter and sugar until light and fluffy.  Add the eggs one at a time and beat well.  In a small cup mix together the coca and the red food colouring, and add the mixed paste to the buttery mixture.  Sift the flour together with the salt and add the flour mix alternatively with the Buttermilk until all combined.  Dissolve the bicarb in the vinegar and add to the mixture together with the Vanilla Extract.  Fold Gently until combined.

Spoon the mixture into two greased round cake tins.  Smooth over the top and bake for 30 minutes or until a skewer comes out clean.  Sit the cakes in their tins for approximately five minutes before turning out into wire racks to cool.   Sandwich together with the icing of your choice – but a lovely fluffy white icing is the most visually appealling!

You can also make these delicious cakes into cupcakes – just reduce the cooking time!