I know there’s more than a few red velvet purists out there that have a trusted red velvet recipe, passed on through the generations and scribbled down on the battered pages of a recipe book. This may not be a recipe for a red velvet purist, but if you’re a red velvet lover of cake, this recipe is most definitely for you. And, whilst the recipe is not wholly authentic, it is, however, wholly delicious, incredibly moist and wonderfully tender- and it has become my go-to over the years. It may not be a family heirloom, but it’s a cracking good recipe and the good news is, I’m about to share it with you.

Ingredients

1 3/4 cups of sugar

1 3/4 cups of AP Flour

2 tsp baking powder

1/4 tsp salt

1/4 cup of cocoa powder

1 tsp red gel food coloring

3 large eggs

1/3 cup sour cream

1/2 cup of vegetable oil

1/2 cup hot water

1 cup of milk

1 tsp vanilla extract

Method

Prepare 3 (6-inch) or 2 (8-inch) round pans with butter and flour.

In a clean dry bowl, sift the dry ingredients together.

Add the eggs, milk, vanilla, sour cream and oil and mix at medium speed until just combined.

Add the red food color and the hot water and beat at medium to medium-high speed for 1 minute until completely combined. The batter should be thin.

Pour the batter evenly into the prepared pans, tap the pans on a surface to release air bubbled.

Bake at 350 degrees for 18 -20 minutes or until toothpick comes out completely clean, allow to cool for 10 minutes in the pan before turning out onto a cooling rack.

Cream Cheese Frosting

2 packets of cream cheese

2 sticks of salted butter

1 tbs vanilla extract

4 cups of powdered sugar

2tbs milk

Allow the cream cheese and butter to come to room temperature. In a large bowl cream the butter and cream cheese until light and fluffy. Add the powdered sugar one cup at a time until combined. Add the milk and the vanilla and beat for 1-2 minutes.

To Assemble

Level the cake’s, reserving the tops for decoration.

Place a layer of cake on a cake round and layer with the cream cheese frosting.

Add a dollop of frosting to the top of the cake and smooth down the sides.

To decorate, crumble the cake scraps and sprinkle over the top and sides of the cake.