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Sarah's Red Velvet Layer Cake with Lemon Heart

Cakes

Sarah's Red Velvet Layer Cake with Lemon Heart

Name: Sarah's Red Velvet Layer Cake with Lemon Heart
Prep time: 20 min
Cook time: 30 min
Yield: 12
Ingredients: 250g butter; 3 cup Chelsea White Sugar; 1 tsp vanilla essence; 3 eggs; 3 Tbsp cocoa; 30ml red food colouring; 3 cup flour; ½ tsp salt; 1 cup buttermilk; 1 tsp baking soda; 1 Tbsp white vinegar; 2 x 20cm cake boards; Lemon and Ginger Cake (see link to recipe below); Lemon Curd (see link to recipe below) (Use our Lemon Spread recipe).; Cream Cheese Buttercream Icing; 500g Cream Cheese; 250g Butter (soft); 1kg Chelsea Icing Sugar

Preparation

20 mins

Bake

30 mins

Difficulty

Hard

Servings

The rich red velvet layers and zesty lemon heart are a match made in heaven. Don’t be intimidated - this cake is easier to make than it looks, and it’s sure to impress. You’ve got this!

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Ingredients
Method

Ingredients

250g butter
3 cup Chelsea White Sugar
1 tsp vanilla essence
3 eggs
3 Tbsp cocoa
30ml red food colouring
3 cup flour
½ tsp salt
1 cup buttermilk
1 tsp baking soda
1 Tbsp white vinegar
2 x 20cm cake boards
Lemon and Ginger Cake (see link to recipe below)
Lemon Curd (see link to recipe below) (Use our Lemon Spread recipe).

Cream Cheese Buttercream Icing

500g Cream Cheese
250g Butter (soft)
1kg Chelsea Icing Sugar

Chelsea Products in Recipe

Icing Sugar

Icing sugar can also be...

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White Sugar

The uniform size of the...

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Reviews

1

What did you think of this recipe?

Kirsty

It was a great recipe but too much sugar for my liking :/

Method

Preheat oven to 170°C. Grease and line 4 x 20cm round cake tins.

Cream butter, Chelsea White Sugar and vanilla until pale and fluffy. Add eggs one at a time beating well after each addition.

Add cocoa and colouring, mix well. Add half the flour and salt and mix until just combined.

Add half the buttermilk and mix until just combined. Add remaining flour and salt and mix until just combined. Add remaining buttermilk and mix until just combined.

Mix baking soda and vinegar together in a small dish and fold into cake batter until just combined, being careful not to over mix.

Divide mix into the 4 cake tins. Bake for 25-30 minutes or until done. Remove from oven and cool on a wire rack.

Bake Lemon and Ginger Cake as per recipe link below.

Icing: Beat cream cheese and butter together until well combined. Add Chelsea Icing Sugar and beat well. If the icing is too thick and stiff add some full cream milk or cream one tablespoon at a time to adjust the consistency. Make sure you beat well between each addition of cream or milk because it won't take much for the icing to thin-out. Add colour to icing as desired.

Assembly: Place a dollop of icing on a 20cm cake board. Place one layer of red velvet cake on top of cake board. Place a layer of icing on cake, making sure it's level. Place another layer of red velvet cake on top of icing and crumb coat both layers (crumb coat is a very thin layer of icing that glues down the crumbs, this creates a smooth base for the final layer of icing and prevent crumbs from coming through).

Place in fridge to let icing set firm. Ice the other two layers of cake in the same way, but don't stick bottom layer of cake to the cake board for these two layers.

Once icing is set firm, carve out the bottom half of the heart shape from one of the two cake layers. Carve out the top half of the heart shape from the other two cake layers.

Crumble the lemon ginger cake into pieces. Spoon in some cream cheese icing and mix together until cake crumbs stick together. Use Lemon Ginger Cake mixture to fill the heart cavity in the red velvet cakes, leaving a small cavity in the middle of both layers which can be filled with lemon curd.

Flip top heart layers onto bottom heart layers and complete crumb coat to make sure layers stick together.

Cover with remaining buttercream or finish with fondant pleats as desired.