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Romantic Red Velvet Cake

Recipe courtesy Blue Band, Golden Ray and Cookeen
  • Blue Band Margarine (to grease the pans)
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups (3 sticks) Blue Band Margarine, softened
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons red food colouring (1 ounce)
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

    For the Cream Cheese Frosting

  • 1 pound cream cheese, softened
  • 4 cups sifted confectioners' sugar
  • 1 cup (2 sticks) Blue Band Margarine
  • 1 teaspoon vanilla extract


Prep time: 30 minutes
Cooking time: 30 minutes
Serves 8

1. Preheat the oven to 350°F. Lightly grease 3 (9 by 1 1/2-inch round) cake pans with Blue Band Margarine then dust with flour.
2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the Blue Band margarine, buttermilk, eggs, food colouring, vinegar and vanilla.
3. Mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the centre of the cakes comes out clean (about 30 minutes).
5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. Invert your cakes onto a wire rack then let cool completely.

For the Cream Cheese Frosting
In a large bowl, mix all the ingredients until incorporated. Mix until light and fluffy, about 5 minutes. Store in the refrigerator, until somewhat stiff, before using. You can store this in the refrigerator for up to 3 days. Frost the cake. Starting with one layer, using a spatula or knife, spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Serve with a kiss.

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