Featured Cake

It’s Christmas, so this week’s featured reader is actually a FEATURED CAKE!

We like the blood red colouring, here at Team Abbott – it could disguise a multitude of sins!!

Christmas Velvet Cake


0.5 cup butter
1.5 cups sugar
2 eggs
2.5 cups all-purpose flour
1 cup buttermilk
2 tablespoons unsweetened cocoa
2 tablespoons red food coloring
2 teaspoons baking powder
2 tablespoons cider vinegar

1.3 cups semi-skimmed milk
7 tablespoons all-purpose flour
1.3 cups salted butter, softened
1.3 to 2 cups icing sugar, sifted
1.5 teaspoons vanilla extract


  1. To prepare cake, preheat oven to 350F. Grease three 8-inch layer pans or two 9-inch layer pans; line bottoms with greaseproof paper.
  2. In a mixing bowl, beat together butter and sugar. Add eggs, one at a time, beating well after each addition. Add flour alternately with buttermilk; beat until blended. In a small bowl, whisk cocoa and food colouring together with a fork until smooth; add to batter and beat until evenly blended. In same small bowl, dissolve baking powder in vinegar and beat into batter. Pour into prepared pans and spread evenly; bake 8-inch layers 20 minutes or 9-inch layers 25 minutes, or until a tester inserted in middle comes out clean. Cool 10 minutes in pans on wire racks. Remove cakes from pans, peel off greaseproof paper and cool completely on racks.
  3. To prepare frosting, whisk milk and flour until flour dissolves. Pour into a small saucepan; cook and stir over low heat 2 to 3 minutes or until thick. Cool to room temperature.
  4. In a mixing bowl, beat butter until creamy. Gradually beat in flour mixture. Add icing sugar and beat until smooth and creamy; beat in vanilla. Fill and frost cake.