Chocolate Baking

'Secret ingredient' red velvet cake

Name: 'Secret ingredient' red velvet cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10
Ingredients: 300g unsalted butter, chopped, softened; 365g caster sugar; 4 eggs; 1/3 cup (100g) whole-egg mayonnaise; 1 tsp vanilla extract; 3 1/3 cups (500g) self-raising flour, sifted; 2/3 cup (70g) cocoa powder, sifted; 3/4 cup (185ml) buttermilk; 1 tsp apple cider vinegar; 1/4 cup (60ml) red food colouring; Finely grated Baking White Chocolate, to serve; 180g unsalted butter, softened; 225g pure icing sugar, sifted; 750g cream cheese, softened, chopped

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by Valli Little

delicious. team

May 01, 2017

Don't let the 'secret ingredient' put you off, this cake is all kinds of tasty.

300g unsalted butter, chopped, softened
365g caster sugar
4 eggs
1/3 cup (100g) whole-egg mayonnaise
1 tsp vanilla extract
3 1/3 cups (500g) self-raising flour, sifted
2/3 cup (70g) cocoa powder, sifted
3/4 cup (185ml) buttermilk
1 tsp apple cider vinegar
1/4 cup (60ml) red food colouring
Finely grated CADBURY Baking White Chocolate, to serve

Icing

180g unsalted butter, softened
225g pure icing sugar, sifted
750g cream cheese, softened, chopped

Method

1.

Preheat oven to 160°C. Grease base and sides of three 20cm round cake pans and line with baking paper.
2.

Place butter and sugar in a stand mixer fitted with the paddle attachment and beat until thick and pale. Add eggs, 1 at a time, beating well after each addition. Add mayonnaise and vanilla, and beat until well combined. Fold in flour, cocoa, buttermilk, vinegar and colouring. Divide among pans and smooth using a palette knife.
3.

Bake for 55-60 minutes or until a skewer inserted in the centre comes out clean. Set aside to cool completely in pans, then, using a large serrated knife, trim the tops.
4.

For the icing, beat the butter and sugar in a stand mixer fitted with the paddle attachment until thick and pale. Add the cream cheese and beat until very smooth.
5.

Place 1 cake on a cake stand. Top with 1 cup icing, then top with another cake. Repeat, topping with remaining cake. Spread a thin layer of icing around top and sides of cake to seal in crumbs. Freeze for 10 minutes to set, then spread with the remaining icing, scraping back sides with a palette knife to create a ‘naked’ effect. Sprinkle over grated chocolate to serve.