Red Velvet Cake with Italian Meringue Buttercream Icing

Method

1. 1. Preheat the oven to 180°C/Fan 160°C/360°F/Gas Mark 4. Grease and line 2x 18cm deep loose bottomed cake tins.
2. 2. In a bowl, blend the cocoa with the hot water. In another separate bowl, sift in the flour with the bicarbonate soda, baking powder and salt. Set aside until step 4 & 5.
   
3. 3. Beat the butter, oil and caster sugar together in a stand mixer (or in a large bowl with a hand whisk) for a good 5 minutes until super light and fluffy. Gradually pour in the egg whilst whisking until completely incorporated.
   
4. 4. Add the cocoa powder & water mix to the bowl, beating well. Separately, mix the buttermilk with the food colour and vinegar.
5. 5. Add half the flour mixture, beating well, before adding half the butter milk. Repeat with the remaining flour and butter milk, beating until smooth.
   
6. 6. Bake for 40-45 minutes then remove and cool in the tin for 10 minutes then turn out and cool completely on a wire rack.
7. 7. To make the icing, mix the salt, cream of tartar and just 60g of the caster sugar together in a bowl. Put the rest of the sugar in a small pan with the 5 tbsp water and allow to dissolve over a low heat.
8. 8. Once the sugar has dissolved, start beating the egg whites in the bowl of the stand mixer (ensuring the bowl is clean from previous steps) using the whisk attachment. Once they reach soft peaks, gradually mix in the salt, cream of tartar & sugar mix until you have a light meringue.
   
9. 9. Increase the heat under the pan of dissolved sugar and bubble until you reach soft ball stage (115°C / 240°F on a thermometer). With the mixer running, pour in the hot sugar, being careful not to let it hit the whisk. Keep whisking for 4-5 minutes until the bowl has cooled and the meringue is thick and fluffy.
   
10. 10. Swap out the whisk attachment for a beating one and gradually beat in the softened butter - don’t worry if it deflates a little during this process, it should thicken up when you have added about ⅔ of the butter. Once all the butter is incorporated, beat for an additional minute.
11. 11. Slice your cooled cakes in half. Put one on a cake plate and spread with icing, repeat with the other 3 layers. Use a little of the icing to ice a thin layer around the edge of the cake to trap the crumbs and let it stand for a few minutes before icing the whole of the outside of the cake. Serve.

• Christmas
• red velvet
• christmas cake
• Christmas Red Velvet Cake

Ingredients

• US
• METRIC

You'll Need