Mix the red colour, half the sour cream and vinegar together.
Cream the softened butter, vanilla and caster sugar.
Add eggs gradually.
Fold in 1/2 of the sieved dry ingredients.
Fold in 1/2 of sour cream mix.
Fold in the remaining dry ingredients.
Fold in the remaining sour cream mixture.
Spread the mixture evenly onto the prepared baking.
tray and bake at 160°C for approximately 25-30 minutes.
Cream Cheese Frosting:
Beat cream cheese until smooth and then add the softened butter and blend through.
Add the icing sugar and lemon juice and blend until smooth and light.
Once the red velvet cake is cool remove from the tray and cut into 60mm rounds.
Brush each round with raspberry coulis and assemble by piping a quantity of frosting on the base of one round cake, place some fresh raspberries on top (or freeze dried or frozen if out of season) and sandwich with another round.
Decorate the top with more frosting and then sprinkle with chopped pistachios, freeze dried raspberries and garnish as desired.
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