Assyrian Dishes © ALL RIGHTS RESERVED. 

Ingredients

Directions

Red Velvet Cake

2 1/2 cups All Purpose Flour
1 teaspoon Baking Powder
or 2 1/2 cups Self Raising Flour
1 cup Sugar
1 cup Vegetable Oil
1 cup Buttermilk (room temp)
2 Eggs (room temp)
2 tablespoons Cocoa Powder
1/2 cup Butter (room temp)
1 teaspoon Vanilla Essence
1 teaspoon Baking Soda
1 teaspoon White Vinegar
Red Food Colouring Gel

Cream Cheese Icing

​2 1/2 cups Icing Sugar
250gms Cream Cheese (room temp)
1/2 cup Butter (room temp)
1 teaspoon Vanilla Essence

• Preheat the oven to 350 deg F or 180 deg C
  
• Sift flour, cocoa powder & baking powder in a separate bowl and mix
  
• Add the butter and sugar in a mixing bowl and mix until creamy
  
• Add 1 egg at a time
  
• Add the vegetable oil
• Add the vanilla essence
  
• Add 1/3 of the flour and mix
  
• Add 1/3 of the butter milk
  
• Add the rest of flour
  
• Add the rest of buttermilk
  
• Add 1-2 teaspoons of the red food colour gel and mix
  
• Mix the baking soda in the white vinegar and add to the cake mixture
• Mix until well combined
• Spray 2 9" cake tins with non stick spray
  
• Place parchment paper at the bottom
• Divide the cake mixture in the 2 cake tins
  
• Spread evenly & lightly tap the cake tins to remove air bubbles
• Bake for 30 minutes on the top shelf
  
• Remove from the oven to cool down for 10 minutes
  
• ​Knife around the edges 
  
• Place a cooling rack on top & flip
  

To make the icing

• Sift the icing sugar
• Add the icing sugar & butter in the mixer
  
• Cream together
• Add the cream cheese and vanilla essence
  
• ​Mix all together 
• Place the first layer of cake at the bottom & slice the top of the cake to make it level
• Spread some of the icing on the layer
  
• Add the top layer of cake & spread the rest of the icing on the cake
• Decorate the cake