Red Velvet Birthday Cake
It’s my Birthday! What better way to celebrate than making this crazy confetti sprinkled, moist sponged beauty! It may not be new, refined or revolutionary, but sometimes the old favourites are just the best! It seems every time I make this, it gets better! I can’t help but smile at the end result!
I’ve always found Birthdays a little weird, I have a mother and other family members who don’t acknowledge my existence (long story), as a mother myself I find it hard to comprehend this type of behaviour. ‘Nowt weird as folk’ as they say up North! So in our house, my own little family make an extra special effort to acknowledge my existence and celebrate. Friends save the day, filling the gaps with thoughtfulness and the day buzzes by in a happy haze.
It’s hot outside, and I’m talking red hot. This cake won’t last long in these temperatures, so there’s nothing else to do but eat, drink and be merry! Cheers! Thanks to all my family & friends for making this day special! xx
- Dry Ingredients
- 400 g self-raising flour
- 10g cocoa powder, unsweetened
- 1 tsp bi-carb soda
- Pinch of salt
- Wet Ingredients
- 115 g unsalted butter, softened
- 330 g caster sugar
- 2 eggs, at room temperature
- 250ml vegetable oil
- 1 tsp white vinegar
- 2 tsp vanilla extract
- 250 ml buttermilk, at room temperature
- 1½ tbsp red food colouring
- Frosting
- 400g Cream Cheese
- 115g unsalted butter at room temperature
- 1½ tsp vanilla extract
- 450 g soft icing sugar / powdered sugar sifted
- Finishing
- 100g Raspberry jam
- Multi-coloured sprinkles
- Preheat oven to 180C
- Grease 2 x 21cm / 8" round cake pans (sides and base) and dust with cocoa powder.
- Place butter and sugar in a bowl and beat until smooth and well combined
- Add eggs, one at a time, beating in between to combine.
- It may look like it's curdled - keep beating until it's smooth.
- Add vegetable oil, vinegar, vanilla, buttermilk and red food colouring. Beat until combined and smooth
- Sift the Dry Ingredients together into a bowl.
- Add to the mix and beat until just combined -don't over mix!
- Divide batter between cake pans.
- Bake for 25 - 30 minutes on the same shelf
- Rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.
- Frosting
- Beat together cream cheese, butter and vanilla for 3 minutes
- Add icing sugar and beat for 2 minutes or until frosting is fluffy
- If your frosting seems too runny (depends on cream cheese water content), just add more icing sugar.
- Frost Cake
- Cut the top off the cake using a serrated knife (to make the layers neat).
- Spread one cake with 1½ cups of frosting. Top with the other cake with the raspberry jam. Spread top and sides with remaining frosting.
- Cover sides and decorate cake top with multi-coloured sprinkles
