Hungry for more? This recipes was featured in a podcast episode!
This cake is named for it's red colour - which we didn't entirely achieve! Colour may vary, depending on the food colour you use. Adjust as needed.
But no matter the colour, this light chocolate cake is a perfect base for however you like to decorate a layer cake.
Prep Time: 20 min
Cook time: 40 -50 min
Yield: approx. 14 servings
380g all purpose flour
75g cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 tbsp espresso powder
225g softened unsalted butter
4 medium beaten eggs, at room temperature
120ml sour cream
1 tbsp vanilla extract
1 tbsp white vinegar
2 tbsp red food colour gel
Preheat the oven to 350F. Grease and line 8-inch round cake pans.
Combine the flour, cocoa powder, baking soda, salt and espresso powder in a large bowl.
Cream the butter and sugar together for about 5 mins or until very light and fluffy. Gradually add the beaten eggs, beating all the time until the mixture is well incorporated. Stir in the vanilla extract and sour cream.
Fold in half of the dry ingredients, followed by half of the buttermilk, then repeat until you have a smooth batter. Stir in the vinegar and red food colour paste.
Divide the mixture evenly between the cake pans.
Bake the cakes for 40-50 mins or until they are risen, spring back when pressed and a cake skewer inserted in the middle of the cake comes out clean.
Transfer the cake tins to a wire rack and leave the cakes in the pans for 10 mins before turning out, then leave to cool completely.
Ice with your choice of buttercream or cream cheese icing.