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Time: 1 hour and 45 minutes
Serves: 12-14
Ingredients:
Red velvet sponge:
360g plain flour
1 tsp bicarbonate of soda
2 Tbsp cocoa powder
1/2 tsp salt
4 egg whites
115g unsalted butter, cubed, at room temperature.
400g caster sugar
240ml vegetable oil
4 egg yolks
1 Tbsp vanilla extract
1 tsp white vinegar
1 tsp red gel food colouring
240ml buttermilk
Cream cheese frosting:
200g unsalted butter, cubed, at room temperature
250g icing sugar
300g cream cheese
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Equipment: Titanium Chef Baker XL
Method
Making the cake:
1. Preheat the oven, 175°C
2. Grease the cake tins and line with parchment paper
3. Sift flour, cocoa powder, baking powder, and bicarbonate of soda into a medium bowl and set aside
4. Fit the Whisk Tool
5. Add eggs into the appliance bowl
6. Whisk until fluffy, 3 minutes, speed Max
7. Transfer the whisked eggs into a large bowl. Remove the Whisk Tool
8. Fit the K-Beater. Add butter and sugar into the appliance bowl
9. Mix for 1 minute, speed 3
Tip: Start the speed on 1 and gradually increase speed
10. Add oil, egg yolks, vanilla extract and vinegar
11. Mix for 2 minutes, speed 3
12. Add 120ml of buttermilk and half of the flour mixture
13. Mix for 1 minute, speed 2
14. Add the rest of the buttermilk and flour mixture
15. Mix for another 1 minute, speed 2
16. Add the red food colouring
17. Mix for 1 minute, speed 4
18. Using a spatula, gently fold in the egg whites. Transfer the mixture into the lined tin
19. Bake until a skewer inserted comes out clean, 40-45 minutes, 175°C
20. Remove from the oven and let it cool completely in the tins
Making the cream cheese frosting:
1. Clean the appliance bowl and fit the K-Beater
2. Add butter and icing sugar into the appliance bowl and fit the splashguard
3. Mix and then scrape the bowl, 2 minutes, at speed 3
4. Add the cream cheese
5. Mix for 2 minutes, speed 3
6. Spread the frosting evenly over the cake and sprinkle the crumbs on top
Serve:
Store in a fridge for 2-3 days
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