NADIYA'S RED VELVET CAKE
This is my boy's all-time favourite cake. With its two layers of bold, red, cocoa-flavoured sponge and hints of almond and vanilla, sandwiched and covered with rich vanilla cream-cheese frosting, you can see why.
Provided by Nadiya Hussain
Categories Cakes and baking
Yield Serves 8
Number Of Ingredients 18
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.
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