Original recipe adapted from Sally’s Baking Addiction 2 eggs 115g unsalted butter 100g caster sugar 2 tsps vanilla extract 13g cocoa powder Red food colouring 3/4tsp white vinegar 90g plain flour 250g cream cheese, softened at room temperature 50g...
Original recipe adapted from Sally’s Baking Addiction
2 eggs 115g unsalted butter 100g caster sugar 2 tsps vanilla extract 13g cocoa powder Red food colouring 3/4tsp white vinegar 90g plain flour 250g cream cheese, softened at room temperature 50g caster sugar 1 egg yolk 1 tsp vanilla extract Preheat oven to 170C and line the bottom of a 7 inch tin. Crack 2 eggs into a bowl. Give it a whisk and set aside. Melt the unsalted butter and put into a clean mixing bowl. Add in the 90g caster sugar and mix until the sugar dissolves. Add in 2 tsps vanilla extract and mix well. Add in the cocoa powder. Mix until incorporated. Squeeze in a tiny bit of red food colouring and mix well. add in the white vinegar. Whisk in the beaten eggs. Add in the flour and fold gently. Fold until there are no streaks of flour left. Be careful not to overmix. In a separate bowl, put in cream cheese and beat for about a minute for it to loosen up. Add in the caster sugar. Beat well. Add in egg yolk and vanilla extract. Beat for about a minute until smooth. Scrape down the sides of the bowl. Carefully dollop the cream cheese mixture on top. Add the remaining red velvet mixture. Use a palette knife to create swirled patterns. Bake for 30 minutes. Once ready, take it out from the oven and leave to cool completely before cutting.
