Table of Contents
For the red velvet cake 150g/5½oz unsalted butter, softened 150g/5½oz golden caster sugar 1 tsp vanilla extract 3 free-range eggs , lightly beaten 4 tbsp Greek-style yoghurt 1-2 drops red food colouring gel 150g/5½oz self-raising flour 50g/1¾oz cocoa powder 1 tbsp semi-skimmed milk
Nigella’s Red velvet Cupcakes (from KITCHEN) can be converted to one larger 25cm/10-inch cake if the batter is split between two cake or sandwich tins of approximately this diameter. Usually layer cakes take 20-25 minutes to bake but for this recipe the oven temperature is slightly lower than usual, at 170c/325F.
Red velvet is such a unique cake because it has a vanilla flavor but also a hint of chocolate. It can also be hard to get just right because it should be buttery, yet stay moist.
Professional baker Paul Hollywood became a household name after appearing as a judge on BBC Two series The Great British Bake Off, alongside home cook Mary Berry. However he’s been busily baking since his teenage years when he became an apprentice at his father’s bakery.
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