Red Velvet Drip Cake!

Ingredients

Cake

• 250 g unsalted butter (room temp)
• 600 g caster sugar
• 6 medium eggs
• 60 g cocoa powder
• 1-2 tsp red extra food colouring
• 2 tsp vanilla extract
• 500 ml buttermilk (see notes below)
• 600 g plain flour
• 1.5 tsp bicarbonate of soda
• 3 tsp white wine vinegar

Cream Cheese Filling

• 200 g unsalted butter (room temp)
• 200 g icing sugar
• 400 g full fat soft cheese
• 1 tsp vanilla extract

Buttercream

• 250 g unsalted butter (room temp)
• 500 g icing sugar
• 1 tsp vanilla
• white food colouring (optional)

Drip

• 120 g white chocolate
• 40 ml double cream
• red food colouring

Instructions

Cakes

• Preheat the oven to 170ºc/150ºfan and line two deep 8″ cake tins with parchment paper
• Add the unsalted butter and caster sugar to a bowl and beat until combined
• Add the eggs, red food colour, and vanilla and beat again
• Add the cocoa powder, buttermilk, plain flour, bicarbonate of soda and white wine vinegar and mix again.
• Split the mixture between the two tins and bake the cakes for 50-60 minutes until baked.
• Leave to cool in the tins.
• Once cooled, split the cakes into two layers each so you have four in total. Time off the tops slightly if needed to level them off and use the crumbs for decoration later on.

Filling

• Add the unsalted butter to a bowl and beat until smooth
• Add the icing sugar and beat again.
• Add the full-fat soft cheese and beat until you have a thick creamy frosting, and then add the vanilla and mix through.
• Layer the sponges with the cream cheese frosting and then create a crumb coat with the leftover. Chill the cake for 30 minutes.

Buttercream

• Add the unsalted butter to a bowl and beat until smooth
• Add the icing sugar and vanilla beat again.
• If you want to, add white food colouring and beat until you reach your desired colour.
• Spread the frosting around the sides and top of the chilled cake and smooth with a large metal scraper
• Chill the cake for 30 minutes

Drip

• Add the white chocolate and double cream to a jug
• Heat in the microwave until melted and smooth
• Colour with extra strong red food colouring
• Pour into a piping bag and snip off the end – carefully drip down the sides of the cake and fill in the top
• Pipe on any spare buttercream in swirls, and sprinkle on cake crumbs for decoration.

Notes

As mentioned above, you can use my red velvet cake recipe for a two-layer cake, or you can halve the sponge recipe on this post. 

This cake lasts for 3+ days in the fridge (because of the cream cheese frosting!). If you use just vanilla buttercream, it can last 4 days at room temp. 

You can make your own buttermilk by using 500ml whole milk and 2 tbsp lemon juice. Leave the mix to sit 5 mins before using.