Red velvet cake

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red velvet cake

Make the perfect (and authentic) red velvet cake with this great recipe from Ntwenhle Gcabashe 

Prep time: 35 minutes
Cooking time: 45 minutes
Serve: 8-10

  • 1 cup sugar
  • 5 cups cake flour
  • 250g butter, softened
  • 5 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 6 eggs
  • 2 small bottles red colouring
  • 1 cup raw beetroot, finely grated
  • 1 cup Greek yoghurt

Icing

  • 2 cups smooth cream cheese
  • 4 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 cup icing sugar

SEE ALSO: Lemon coconut cake 

  1. Preheat oven to 180C.
  2. Cream butter and sugar until smooth.
  3. Add flour, baking powder and bicarbonate of soda.
  4. In a separate bowl, whisk eggs, food colouring, beetroot and yoghurt. Pour over dry ingredients. Mix well. Spoon into two lightly greased cake tins.
  5. Bake until set and then allow cakes to cool.
  6. Mix icing ingredients together. Spoon and spread over cake.
  7. Serve with mixed berries.

You’ll love this Rich chocolate pudding