RED VELVET SPONGE CAKE RECIPES

Steps:

• Preheat the oven to 160C/140C Fan/Gas 3. Grease and line 4 x 20cm/8in cake tins.
• Put the butter and sugar into a bowl and whisk until light and fluffy. Add the eggs one by one until combined. Stir in the cocoa, food colouring, vanilla and almond extracts.
• Add half the flour and the salt and mix through, then add half the buttermilk and mix again. Repeat with the remaining flour and buttermilk.
• When you have a smooth batter, mix the vinegar with the bicarbinate of soda, then add to the batter. Mix into a smooth batter and divide between the two tins, level off and bake for 40 minutes.
• Take out and leave to cool in the tin for 10 minutes, then transfer to a cooling rack.
• Make the icing by whipping together the butter and icing sugar. Add the cream cheese and vanilla and mix in.
• As soon as the cakes are cooled, level off the tops and reserve any offcuts and crumbs. Sandwich the cake with the icing.
• Cover the top and sides of the cake with a layer of icing. Crumble up the cake scraps and press into the sides of the cake before the icing forms a crust.
• Arrange whole strawberries around the top edge of the cake and drizzle them with melted chocolate. Dust the strawberries with a little edible gold glitter to finish.

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in cake tins and line the bases with baking paper.
• Sift together the flour, cocoa, bicarbonate of soda, baking powder and salt. In a jug, whisk together the buttermilk and food colouring.
• Cream the butter and caster sugar together in a stand mixer until really pale and light, this will take at least 2–3 minutes.
• Lightly beat the eggs and vanilla together. Gradually add the eggs to the creamed mixture, mixing well between each addition and scraping down the bowl from time to time with a rubber spatula.
• Add the dry ingredients to the bowl in batches, alternating with the red buttermilk, mixing until well combined. Divide between the prepared tins and bake for 20–25 minutes or until a wooden skewer inserted into the middle comes out clean.
• Leave the cakes to cool in the tins for 2–3 minutes, then turn out onto a wire rack and leave until completely cold.
• To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the honey or maple syrup to taste. Add the vanilla and mix until smooth.
• If the cake tops are domed, slice off the top of one, using a long serrated knife, to make it level. Crumble the off-cuts and set aside.
• Place one cake layer on a serving plate and spread the top with 3 tablespoons of the frosting. Top with the second cake layer and lightly press together. Using a palette knife, cover the top and sides of the cake with the remaining frosting. Scatter the reserved cake crumbs around the top edge of the cake.