Red Velvet Cake

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Red Velvet Cake

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Ingredients

12 slice(s)

Red Velvet Cake

250 grams plain flour
2 tsp baking powder
20 grams cocoa powder
.5 tsp Bi Carb Soda
pinch salt
200 grams caster sugar
100 grams margarine/soft butter
2 tsp vanilla bean paste/extract
1 tsp red food colouring paste
2 eggs
175 grams buttermilk
1 tsp apple cider vinegar

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6

45min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
- Recipe is created for
  TM 5
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
- Recipe is created for
  TM 21
9
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Recipe's preparation

Preheat the oven to 170 degrees, and grease and line 2 shallow round baking tins.

Insert butterfly.

Add all dry ingredients to a clean dry bowl and sift for 10 seconds/speed 2.

Add remaining ingredients and mix for 30 seconds/speed 2.

Increase speed and mix for 30 seconds/speed 4.

Scrape down sides and mix for 30 seconds/rev/speed 4.

Spoon batter into tins and bake for approx 30 min.… for cupcakes, halve the time. Testing with a skewer is always a good idea…if it comes out clean - it’s done.

Leave cakes to cool on a wire rack.

If you’re making a cake, cut the top off one of them to leave a flat surface for the other to sit on….the kids are always happy to eat the offcuts. Fill and ice with vanilla butter cream frosting...or even better Tenina's Ermine Frosting....google it...it's worth it!

I grate 2 Cherry Ripe bars for the top of the cake....it works better with a old fashioned cheese grater than trying to grate it in the thermomix bowl. Grate them before you make the frosting and another tip, partially frozen ones are a LOT easier to grate!

Accessories you need

Butterfly
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Measuring cup
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Spatula TM5/TM6
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Tip

I used two shallow ones for two reasons. Cutting evenly through one big one was a challenge I wasn’t up for, and a smaller and shallower cake would not take as long to cook and therefore wouldn’t dry out around the edges before the middle was cooked.

I have also made muffins with this recipe, both mini muffins and normal size ones.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.