Red Velvet Cake

Name: Red Velvet Cake
Yield: 3-4 servings
Cuisine: Oats

A slice of history never tasted so good! We’re celebrating 350 years of Mornflake with a show stopping Red Velvet Cake

If you are celebrating a birthday like us, why not try our Birthday Cake Pancakes recipe

Cooking Time 35–40 minutes

Skill Level Medium

Serves 3-4 servings

Preparation Time 1 hour

Ingredients

THE WET INGREDIENTS

1 egg

55g vegetable oil

120g buttermilk

80g unsalted butter, melted

1 tsp vinegar

1 tsp vanilla extract

1 tsp red food colouring

THE DRY INGREDIENTS

150g plain flour

50g Mornflake Superfast Oats blitzed

200g sugar

1 tbsp cocoa powder (7g)

Sprinkle of salt

THE ICING

150g cream cheese

115g unsalted butter, softened

1/2 tsp vanilla extract

350g icing sugar

Shop the ingredients

Creamy Superfast Oats

4 x 3kg pack

Other pack sizes are available

92 reviews

Add to cart £19.20

Method

Preheat your oven to 175°C. Grease and line 2 mini cake tins.
In a small bowl (or jug), whisk together the egg, vegetable oil, buttermilk, vinegar, melted butter, vanilla extract, and red food colouring. Set aside.
In the bowl, combine the flour, sugar, cocoa powder, salt, and baking soda. Whisk for a few seconds to blend the dry ingredients.
Pour the wet mixture into the dry ingredients. Whisk everything together until completely combined.
Divide the batter evenly between the two prepared pans.
Bake for 35–40 minutes, or until a toothpick inserted into the centre comes out clean and the tops spring back when gently pressed.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
If frosting the same day, place the cooled layers in the freezer for about 1 hour (no need to wrap).
Place the softened butter in the bowl of your stand mixer fitted with the whisk attachment. Mix on low speed until smooth and free of lumps – you can also do this in a bowl and whisk by hand.
Add the softened cream cheese and continue mixing on low until the mixture is completely smooth and well blended. Scrape down the sides of the bowl to ensure everything is fully incorporated.
Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed to prevent it from puffing out of the bowl.
Add the vanilla extract and salt, and mix just until combined and smooth. Be careful not to over-mix, as this can make the frosting too soft.
Once your cake layers are completely cooled, assemble and decorate the cake as desired.

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