Description
This classic Red Velvet Cake recipe delivers a soft, velvety sponge with a buttery flavor, subtly enhanced by cocoa, vanilla, and the tang of buttermilk. Perfectly moist and rich, it’s layered with smooth cream cheese frosting and sure to impress for celebrations or as a decadent treat.
Ingredients
Scale
Dry Ingredients
- 2 2/3 cups (400 g) plain cake flour
- 2 tbsp (10 g) unsweetened cocoa powder
- 1 tsp (5 g) baking soda (not baking powder)
- Pinch of salt
Wet Ingredients and Batter
- 1/2 cup (115 g) unsalted butter, softened (1 US stick)
- 1 1/2 cups (330 g) caster/superfine white sugar
- 2 eggs, at room temperature (~60 g each)
- 1 cup (250 ml) vegetable oil
- 1 tsp white vinegar
- 2 tsp vanilla extract
- 1 cup (250 ml) buttermilk, at room temperature
- 2 1/2 tbsp red food colouring liquid (gel recommended for UK)
Cream Cheese Frosting
- 14 oz (400 g) Philadelphia Cream Cheese, block, softened but not too soft
- 1/2 cup (115 g) unsalted butter, softened but not too soft
- 1 1/2 tsp vanilla extract
- 4 cups (450 g) soft icing sugar/powdered sugar, sifted
Instructions
- Preheat and prepare pans: Preheat oven to 180C/350F (suitable for all oven types). Butter two 21cm (8 inch) round cake pans, covering both sides and base, then dust with cocoa powder to prevent sticking.
- Mix dry ingredients: Sift the cake flour, cocoa powder, baking soda, and salt together into a bowl and whisk to evenly combine.
- Cream butter and sugar: In a separate bowl, beat the softened butter and caster sugar using an electric mixer or stand mixer with paddle attachment until smooth and fully combined.
- Add eggs: Add eggs one at a time into the butter-sugar mixture, beating well after each addition. Although it may appear curdled at first, continue beating until the mixture becomes smooth.
- Add wet ingredients: Mix in vegetable oil, white vinegar, vanilla extract, buttermilk, and red food colouring. Beat the mixture until smooth and fully combined.
- Combine wet and dry ingredients: Add the sifted dry ingredients to the wet mixture. Beat just until combined; some small lumps are acceptable to prevent overmixing which could toughen the cake.
- Bake the cake: Divide the batter evenly between the two prepared pans. Bake on the same oven shelf for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cakes rest for 10 minutes in the pans, then invert onto a cooling rack and allow them to cool completely before frosting.
- Prepare cream cheese frosting: Beat softened cream cheese and butter together until creamy. Add vanilla extract, then gradually add sifted icing sugar and beat until smooth and fluffy.
- Assemble and frost: Once cakes are fully cooled, spread cream cheese frosting evenly over one layer, stack the second layer on top, and finish frosting the top and sides of the cake.
Notes
- This recipe is a classic representation of the iconic Red Velvet Cake, known for its soft, velvety crumb and moist, slightly tangy flavor.
- Do not substitute baking soda with baking powder, as it affects the cake rise and texture.
- Use caster or superfine sugar for the best texture; granulated sugar may affect the smoothness.
- Ensure buttermilk is at room temperature to aid proper mixing and texture.
- In the UK, gel red food coloring is preferred over liquid for deeper color without altering batter consistency.
- After baking, allow cakes to cool completely before frosting to prevent melting or sliding of the cream cheese frosting.
- For best results, measure ingredients by weight using a kitchen scale to maintain precision.
- The cake yields about 10 to 12 servings, suitable for parties or special occasions.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 400
- Sugar: 35g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
