Need a recipe for a decadent cake? Try this quick red velvet cake recipe for a delicious baked treat today. Stork – love to bake.
Preheat oven to 180°C. Generously grease and flour three 20cm round layer cake tins or two 22cm cake tins.
Cream Stork Bake Margarine and sugar until light and fluffy. Add eggs and beat for 1 minute. Beat in vanilla until blended.
Combine cocoa, food colouring, and 2 tbsp water; beat into the egg creamed mixture.
Combine flour and salt.
Alternate adding flour and buttermilk/yoghurt mixtures to the batter, beating on low to medium speed.
Add the baking powder to the cake batter. Spoon batter evenly into the cake tins; bake at 180°C for 22 - 28 minutes.
Cool on cake racks. Remove from tins and frost tops and sides.
In a saucepan, whisk together the 1/3 cup flour and milk and cook, stirring, until thickened; cool in the refrigerator.
Beat Stork Bake, sugar and vanilla with mixer. Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool).
Beat well, adding milk or cream as needed. Frost layers, sides, and top of cake.