Red Velvet Cake Recipe

Red Velvet Cake is a modern classic. This rich, moist, dark red chocolatey sponge cake with cream cheese frosting is a crowd pleaser.

This recipe is from Chapter & Verse at the JW Marriott Gold Coast and features in their Valentine’s Day High Tea menu.

Cake Base:

• Butter 884g
• Caster sugar 2574g
• Eggs whole 936g
• Vanilla Essence 26g
• Plain flour 2756g
• Cocoa powder 130g
• Salt 36g
• Milk 1560g
• Yoghurt 520g
• Red food colour liquid 338g
• Vinegar 36ml
• Bicarb soda 36g

Cream Cheese Frosting:

• Icing mixture 4500g
• Cream cheese 3000g
• Butter 1500g

Preparation Cake Base:

• Cream the butter, sugar, eggs and vanilla together in a mixer machine.
• Mix the sifted flour, cocoa and salt together.
• Mix the milk, yoghurt & food colour and add alternatively with the flour mix in 3 stages.
• Mix the vinegar and bicarb and add to the mix until well combined.
• Pour mix into well-oiled frames. Weigh each frame with 800g each of mixture.
• Bake at 175c for 15-20 minutes. Remove and cool.
• When cooled, sandwich 750g of frosting between two slabs and 700g of frosting on the top.
• Set and portion.

Preparation Frosting:

• Mix all ingredients together until light and fluffy.

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