Classic Red Velvet Cake Recipe for Christmas!
Crimson red, smooth and velvety sponge slathered generously with silky smooth cream cheese topping. What’s not to love about this crowd favourite cake? For the adventurous, pistachios, pecans and nuts would form part of the garnish to add texture and crunch. Check out this Pistachio Orange Blossom Cake recipe if you’re feeling nutty this Christmas! For the sweeter tooth, Nutella, Biscoff and salted caramel sauce would form the filling to give an added dimension of flavour. What is the history behind the now popular Red Velvet cake? It was said that ‘velvet cakes’ first emerged in the Victorian Era, alongside cakes like the Devil’s Food Cake that was characterised by a soft, spongy and smooth exterior texture. It was in the 1940s that the Red Velvet cake made its first official debut in a cookbook by Irma S Rombauer. The secret to this recipe? We’re going classic. No red food colourings, but natural beetroot extract and the usual suspects to make the perfect red velvet — buttermilk, cocoa powder and more! Whether celebrating with guests or family, these ruby slices of red velvet cake are the perfect dessert this holiday season. With these modern kitchen machines, the versatility and efficiency are worth every penny and then some. If you’re in the mood to try some whipping up local dishes with your kitchen appliance, here’s a 10-minute Muah Chee recipe, some inspiration for Pandan leaves and Cucur Badak (deep-fried sweet potato).


For the cake
  120 g butter
  300 g sugar
  2 eggs
  1 tsp vanilla extract
  250 g self-raising flour
  1 tsp baking powder
  1 tbsp cocoa powder
  240 ml buttermilk
  2 tbsp beetroot extract
For the buttercream
  125 g butter, softened
  125 g cream cheese
  1 tbsp tbsp vanilla extract
  200 g icing sugar
  50 g almonds to decorate



Heat the oven to 180°C and grease and line two 15cm round cake tins.


Add the butter and sugar to the bowl, attach the creaming beater and mix on a medium speed until pale and fluffy. Add the eggs and vanilla extract and mix at a medium speed until they are fully incorporated.


Remove the creaming beater and attach the K beater. Add the flour, baking powder and cocoa powder a bit at a time, mixing at a slow speed between each addition until fully incorporated.


Measure out the buttermilk in a separate jug and add the beetroot extract, stirring together until red. Add the red mix to the bowl a little at a time and mix on a medium speed until you have a smooth deep red batter.


Divide the mixture between the two cake tins and bake for 25-30 minutes, or until a knife inserted into the sponge comes out clean. Remove from the oven, leave in the tin for 10 minutes, then turn out to cool completely on wire racks.


Meanwhile, make the buttercream icing. Add the butter, cream cheese and vanilla extract to the bowl, attach the creaming beater and mix on a medium speed until smooth. Gradually add the icing sugar and mix until you have creamy icing. Chill for 30 minutes.


To decorate, place one of the cake halves on a plate and cover the top and sides with the icing. Put the other half on top and cover the top and sides of that with the remaining icing. Smooth over and sprinkle with almonds.