Red Velvet Bundt Cake

Ingredients

Cake

225g Matthews Cotswold Organic Self Raising Flour, sifted 

140g caster sugar 

90g unsalted butter

160g buttermilk 

3 large eggs

2 teaspoons cacao powder 

1 teaspoon vanilla extract 

1/2 teaspoon bicarbonate of soda  

1/2 teaspoon salt

2 teaspoon white wine vinegar 

Red food colouring 

Icing

150g icing sugar 

50g cream cheese 

1/2 teaspoon vanilla extract 

4 tbsp milk

Buy the flour:

Organic self raising flour, super fine
Organic Self Raising Flour
Baker: Gabriella Morelli 

Serves: 12

Prep time: 15 mins, plus 5 mins to decorate

Bake time: 35 mins

Flours used: Matthews Cotswold Organic Self Raising

Method:

  1. In a large mixing bowl, whisk together the butter and the sugar.
  2. Add the eggs and whisk the mixture until nice and fluffy. 
  3. Add the buttermilk, vanilla and cacao and mix until well combined.
  4. Add the flour and mix with the help of a spatula.
  5. Add the red food colouring and mix well.
  6. In a small bowl combine together the vinegar, salt, and bicarbonate of soda then add it to the mixture. 
  7. Pour the mixture into a bundt cake tin, previously greased with some butter.
  8. Bake in a preheated oven to 180°C/160°C fan/gas 4 for 35 mins or until a skewer inserted in the centre comes out clean.
  9. Gently remove the cake from the tin and let it cool down.
  10. To prepare the icing simply mix together the cream cheese, milk, vanilla and icing sugar.
  11. Pour over the cake.
  12. Enjoy !

Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

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