Ingredients
Cake
- 180g unsalted butter, softened
- 450g caster sugar
- 1 ½ tsp salt
- 3 large eggs, room temperature
- 30g cocoa powder
- Queen Red Food Colour Gel
- 6 tsp Queen Natural Vanilla Extract
- 3 cups (450g) plain flour, sifted
- 1 ½ cups (375ml) buttermilk
- 4 ½ tsp white vinegar
- 1 ½ tsp bicarbonate soda
Cream Cheese Icing
- 250g cream cheese
- 2 tsp Queen Vanilla Bean Paste
- 100g unsalted butter, softened
- 4 cups (600g) icing sugar
Method - Cake
-
1
Preheat oven to 170°C (fan forced). Grease and line three 20cm cake tins with baking paper.
-
2
Combine butter, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on high until light and creamy, approximately 3-5 minutes. Add eggs one at a time, mixing until fully incorporated.
-
3
Place cocoa powder in a small bowl with Vanilla Extract and add Red Food Colour Gel until a paste forms. Add to batter and mix until incorporated.
-
4
Add half the flour and half the buttermilk to the batter, mix to incorporate. Add the remaining flour and buttermilk mixing until just combined.
-
5
Mix vinegar and bicarb in a small bowl before adding to the batter and mix to incorporate. Pour into prepared tin and bake for 30 minutes or until an inserted skewer comes out clean.
Method - Icing
-
1
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth.
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2
Add Vanilla Bean Paste and butter and mix until just incorporated. Add icing sugar and mix on low until combined – do not over mix.
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3
Spread or pipe half the icing onto the first cake layer, top with second layer and repeat with remaining icing. Use a spoon or offset spatula to swirl the icing on top.
Convert this recipe:
1 x 20cm cake: 25-30 minutes
60g unsalted butter, softened
150g caster sugar
½ tsp salt
1 large egg, room temperature
1 tbsp (10g) cocoa powder
Queen Red Food Colour Gel
2 tsp Queen Vanilla Extract
1 cup (150g) plain flour, sifted
½ cup (125ml) buttermilk
1 ½ tsp white vinegar
½ tsp bicarbonate soda
Cream Cheese Icing
100g cream cheese
1 tsp Queen Vanilla Bean Paste
40g unsalted butter, softened
1 ½ cups (225g) icing sugar
2 x 20cm Layer cake: 25-30 Minutes
120g unsalted butter, softened
1 1/3 cup (295g) caster sugar
1 tsp salt
2 large eggs, room temperature
2 tbsp (20g) cocoa powder
Queen Red Food Colour Gel
4 tsp Queen Vanilla Extract
2 cups (300g) plain flour, sifted
1 cup (250ml) buttermilk
3 tsp white vinegar
1 tsp bicarbonate soda
Cream Cheese Icing
200g cream cheese
2 tsp Queen Vanilla Bean Paste
75g unsalted butter, softened
3 cups (450g) icing sugar
To make 12 standard size cupcakes: 18-20 minutes
60g unsalted butter, softened
150 caster sugar
½ tsp salt
1 large egg, room temperature
10g cocoa powder
Queen Red Food Colour Gel
2 tsp Queen Vanilla Extract
1 cup (150g) plain flour, sifted
½ cup (125ml) buttermilk
1 ½ tsp white vinegar
½ tsp bicarbonate of soda
Cooking time for cupcakes: Fill cupcake cases ¾ full (1/4 cup – 60ml) and bake for 18-20 minutes or until cupcake bounces back when pressed.
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