This is a great recipe, really delicious. I made a few small tweaks (no almond essence, double the vanilla in both the batter and the frosting because I\’m a vanilla freak) and a big one: only 200g of icing sugar in the icing. I\’ve made it this way twice and I\’m really happy with the results. The icing (for me at least) is perfect with just 200g of icing sugar: very creamy and spreadable, perfectly sweet but not overly so. My cake doesn\’t come out very red either, but I don\’t mind. I think I used around 2.5 or 3 times the amount of colouring that was in the ingredient list and it\’s nowhere near red, but a nice russet hue instead. And who cares about colour when this is the best red velvet cake I\’ve ever eaten!
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