Easter Recipe : Red Velvet Cake with a Vanilla Buttercream

Ingredients

2 ½ cups cake flour
3 tablespoons cocoa powder
1 teaspoon kosher salt
2 teaspoons baking powder
1 cup unsalted butter
1 tablespoon vanilla extract
2 ½ cups sugar
4 eggs
1 cup milk
1 cup beet puree
½ cup + 2 tablespoons orange juice
3 tablespoons white wine vinegar

Method:
Preheat oven to 180’C. Grease 23” cake tin.



In a medium bowl, whisk together the flour, cocoa, salt and baking powder.



In another medium bowl, whisk together the milk, beet puree, orange juice and vinegar.



Next, cream together the butter, sugar, and vanilla. Add the eggs one at a time, beating well after each addition.



Add a third of the liquid ingredients, followed by a third of the dry ingredients, alternating wet and dry and mixing well after each addition.

Pour into your prepared pans and bake for 35-45 minutes, or until a toothpick comes out clean and the tops look firm.
Let cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack before frosting.



Vanilla Buttercream Frosting

3 cups powdered sugar

1/3 cup butter or margarine, softened

1 1/2 teaspoons vanilla

1 to 2 tablespoons Greek yoghurt
Mix all the above ingredients together.