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  3. Red Velvet Cake

Red Velvet Cake

A single small red velvet cake: a tender, faintly cocoa-scented crumb dyed deep crimson, kept soft by buttermilk and vinegar and finished with tangy cream cheese frosting. Baked in a 10 cm tin, it splits into two neat layers for one person.

SnacksMainsVegetarian
42 min20 prep · 22 cookMedium1063 kcalper serving
Red Velvet Cake

Instructions

  1. Heat the oven to 175C (155C fan). Line the base and sides of a 10 cm round loose-bottomed cake tin with baking paper and set it on a small baking tray.
  2. Sift 50 g of plain flour, 50 g of caster sugar, 3 g of cocoa powder, 0.25 tsp of bicarbonate of soda and 1 pinch of salt into a bowl and whisk for 20 seconds so the raising agent and cocoa are evenly dispersed.
  3. In a second bowl whisk 1 beaten egg with 1 tbsp of vegetable oil, 60 ml of room-temperature buttermilk, 1 tsp of red food colouring and 0.5 tsp of vanilla extract until the mixture is an even, bright crimson.

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Per serving

1063kcal
20gprotein
133gcarbs
51gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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