Red Velvet Cake with Vanilla Cream Frosting

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Ingredients for 1 cake(s), Ø 9 inches
  • For the cake
  • 250 g Cake flour
  • 10 g Salt
  • 15 g Cocoa powder
  • 120 g Butter, softened
  • 300 g Sugar
  • 100 g Egg(s)
  • 10 g Vanilla extract
  • 30 ml Red food coloring
  • 250 ml Buttermilk
  • 15 ml Vinegar, white
  • 15 g Baking soda
  • For the frosting
  • 400 g QimiQ Whip, chilled
  • 300 g Cream cheese
  • 10 g Vanilla extract
  • 150 g Sugar
  • 200 g Coconut flakes
Method
1.
For the cake, preheat the oven to 350° F (conventional oven). Grease three 9 inch cake tins and line the bottoms with parchment paper.
2.
Sift the flour, salt and cocoa together. Beat the butter in a mixer until soft, add the sugar and continue to whisk until light and fluffy. Add the eggs and vanilla and mix well.
3.
Add the red coloring to the butter milk and mix well. Turn the mixer to low speed and add the flour alternately with the butter milk to the cake mixture.
4.
Pour the vinegar into a small cup and add the baking soda. Allow to fizz and fold quickly into the cake mixture. Divide the cake mixture evently between the three cake tins and smooth off the surface with a palette knife.
5.
Bake in the hot oven for approx. 30 minutes or until done. Remove from the oven, allow the cakes to cool in the tins for 10 minutes then tip out of the tins onto a wire rack and allow to cool completely. Wrap in plastic foil and chill for one hour.
6.
For the frosting, lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (including bottom and sides of bowl). Add the cream cheese, vanilla and sugar and continue to whisk at top speed until the required volume has been achieved.
7.
Sandwich the cake bases together with the frosting. Coat the cake completely with the frosting and sprinkle with coconut to finish.