Red Velvet Cake

My goodness it is only a month till Christmas....I think I say that every year. It is so true the older you get the years just fly by, it only felt like yesterday we were taking the tree down. Yes being ozzie we don't have real trees........ plastic unfortunately.


Everyone loves Christmas, right? Good food, family time and holidays yay! This year we are doing secret santa, not really secret because Mum and I choose who was giving to who, kind of defeats the purpose of secret doesn't it! I haven't even started present shopping yet....oh except I have got my husband a cooking class in town.....hint hint!! 


I have never made a Red Velvet Cake before but my mum was having a few friends over for dinner, and I have wanted to try this recipe for a while now so I offered to make it for her.


This could be your show stopper for Christmas..... come on it looks and tastes amazing!

Red Velvet Cake

2 1/2 cups self raising flour

1/2 teaspoon of salt

2 tablespoons of cocoa powder

150g softened butter

1 cup caster sugar

2 eggs

1 teaspoon of vanilla extract

1 cup of buttermilk 

3 tablespoons of red food colouring

1 teaspoon of white vinegar

1 teaspoon of baking soda

White Chocolate Butter Icing

Block of white chocolate
100g butter, softened
2 cups of icing sugar
1/4 cup of milk
1 teaspoon of vanilla extract


Preheat the oven to 175 degrees
Grease and line 2x 19cm round cake tins
Sift flour, baking soda and cocoa powder and add salt
In a separate bowl beat the butter and sugar together until a pale yellow colour
Add the eggs one at a time then the vanilla extract, red food colouring and white vinegar 
On a slow speed add in the flour mixture then the buttermilk until combined
Pour mixture into the two cake pans and place in the centre of the oven for about 30 minutes or until cooked.


Once the cakes have cooled make the icing.


Melt the white chocolate over a double steamer and put to the side to cool
With a hand mixer beat the butter and sugar until pale 
Add in icing sugar, milk and vanilla extract and beat together 
Stir in the white chocolate
Place in the fridge for 20 minutes
Then you are ready to ice the cake, start by icing the middle then the top and the sides.


Decorate with red sugar.


Tip: Freeze the cake before icing it so the red crumbs don't mix into the icing!