Okay I am SO EXCITED for this one! This red velvet cake is so incredibly soft, full of flavour and is topped with the most delicious cream cheese buttercream. I couldn’t think of a better match!
INGREDIENTS:
2¼ cups (275 g) flour – regular all purpose (see note 3 on blog post if you want to use cake flour)
3 tbsp (18 g) cornflour – also known as cornstarch
3 tbsp (14 g) cocoa powder – unsweetened
½ tsp baking soda
1 tsp baking powder
½ tsp salt – omit if using salted butter
6 tbsp (86 g) unsalted butter – room temperature
¾ cup (141 g) unflavoured vegetable oil – I use canola
1¾ cups (344 g) white granulated sugar
3 large eggs – room temperature
1 tbsp (12 g) vanilla essence/extract
1½ tsp white vinegar
3½ tbsp (38 g) red liquid food colouring
¾ cup (158 g) buttermilk – room temperature
Bake at 160 °C (320°F) with the fan on. If your oven doesn’t have a fan option, then you will need to increase the baking temperature to 175°C (347°F).