This is one of my favourite recipes for many reasons, mostly because everyone is fascinated by red velvet cake and thinks it is very impressive to be able to make one however they are incredibly simple to do! Plus they have the mysterious factor because no one can describe the flavour.. not quite chocolate, not quite vanilla.. just red velvet.
I have used this recipe many times, it is inspired by a Nigella Lawson recipe.
Tip #1: As the sponge is bright red and the icing is white, I would recommend making the cake the day before you wish to serve it. This way you can put a thin layer of icing on the cake which catches all the crumbs (don't underestimate them! they always creep up!) and then place the cake in the fridge overnight allowing the icing to set before you apply your next layer. Your cake will then have a pure white icing as opposed to being speckled with red dots.
Tip #2: I have put 'red food colouring paste' in the recipe. This is important! DO NOT try and use liquid colouring instead. Due to the large quantity of liquid colouring you would have to put it to achieve the right colour, the consistency of the mixture is ruined and the cake will come out very dense. The colour paste I recommend is called 'Christmas Red'.
Here is one I made the other day for a Macmillan Coffee Morning which is decorated with white chocolate cigarillos and raspberries..