Show Stopping Christmas Red Velvet Cake

Method

Preheat the oven to 180 c. Grease and line 3 x 20cm cake tins with parchment.

1. Whisk together the flour, baking soda and cocoa into a bowl and set aside.

2. Pour the oil into the bowl of an electric mixer, add the granulated sugar and mix until pale. Add the eggs beating after each addition, then the red food colouring and vanilla.

3. Mix the coffee and buttermilk together. Add half to the oil and sugar mix and beat in, then half the dry ingredients.

4. Stir the vinegar into the remaining buttermilk mix and beat into the cake batter. Finish by folding in the remaining flour.

5. Divide the mixture evenly between the tins and bake for about 35-40 minutes or until a skewer comes out clean when pressed into its centre. Leave to cool in the tins for 5 minutes then transfer to a wire rack to cool fully.

6. To assemble, using a couple of large spoonful’s of icing, sandwich together the three layers and transfer to a cake stand. Ice the tops and sides.

7. Decorate with the crushed raspberry powder. Pipe rosettes of whipped cream on the top.

Serve with additional cream.

Icing Method:

1. Beat together the icing sugar and the butter with an electric mixer.

2. Turn the mixer down to low, add the milk gradually until it has all been incorporated. Finally add the vanilla and then beat on high speed until the frosting is light and fluffy.