In this video I will be showing you how to bake a red velvet cake recipe without buttermilk. This red velvet cake recipe is moist and it uses oil and natural yoghurt which are the secret to a lovely moist cake.
- 265 grams self raising flour
- 300 grams caster sugar
- 1/2 teaspoon salt
- 1 tablespoons cocoa powder
- 113 grams vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 240 ml plain yoghurt
- 1 teaspoon red food colouring paste (you may need more or less depending on your red food colouring concentration)
- 1 teaspoon lemon juice or white vinegar
- 1 teaspoon bicarbonate of soda
Cream Cheese Frosting:
You can double or triple this cream cheese frosting recipe depending on the decorating you want to do on the cake. Some piping uses more frosting than others.
- Preheat oven to 175 Celsius. Prepare to round 8 inch cake tins and put them to one side.
- Pour the vegetable oil into a bowl and add the eggs and mix
- Add sugar, plain yoghurt and red food colouring and mix it all together
- Add in the vanilla extract, flour and cocoa powder and mix
- In a little bowl put the bicarbonate of soda and lemon juice or vinegar. When it starts to fizz put it in the cake batter and mix
- Divide the mixture between the two prepared cake tins and bake in the oven for 25-30 minutes. Test with a toothpick. If it comes out clean they are ready.
- Leave the red velvet cakes in the cake tin for about 10 minutes and then remove them from the cake tins and put them on a cooling rack to cool completely.
- While your red velvet cakes are baking or cooling you can make your cream cheese frosting
- When the red velvet cakes are cool, cut each one in half so that you have four pieces.
- Put one piece on a serving plate and then put some cream cheese frosting on top and keep layering the red velvet cakes until you have used them up. You can decorate the top and sides with more ccream cheese frosting.
- You can now serve and enjoy