Description
A classic indulgent red velvet cake featuring a moist, tender crumb with a hint of cocoa, enhanced by vibrant red food coloring, and layered with a rich, creamy full-fat cream cheese frosting. Perfect for celebrations or anytime you crave a decadent dessert.
Ingredients
Scale
Cake Ingredients
- 125 g unsalted butter, softened
- 300 g caster sugar
- 3 medium eggs
- 30 g cocoa powder
- 1 heaped tsp Sugarflair Red Extra food colouring
- 1 tsp vanilla extract
- 250 ml buttermilk
- 300 g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp white wine vinegar
Frosting Ingredients
- 150 g unsalted butter, room temperature
- 150 g icing sugar
- 300 g full fat cream cheese
- 1 tsp vanilla extract
Instructions
- Prepare the Cake Batter: In a large bowl, cream together the 125 g unsalted butter and 300 g caster sugar until light and fluffy. Beat in the 3 medium eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Add Cocoa and Coloring: Sift in 30 g cocoa powder and gently fold it into the batter. Add 1 heaped teaspoon of Sugarflair Red Extra food colouring and 1 teaspoon vanilla extract, mixing until you achieve an even bright red color.
- Combine Wet Ingredients: Gradually add 250 ml buttermilk to the mixture, stirring gently to maintain the batter’s lightness.
- Mix Dry Ingredients: In a separate bowl, sift together 300 g plain flour and 1 teaspoon bicarbonate of soda. Slowly fold these dry ingredients into the wet batter, mixing until just combined to avoid overworking the flour.
- Activate Leavening: Add 2 teaspoons white wine vinegar to the batter, folding gently. This reacts with the bicarbonate of soda to help the cake rise.
- Bake the Cake: Preheat the oven to 175°C (350°F). Grease and flour your cake pans (usually two 9-inch round pans). Divide the batter evenly between the pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Remove cakes from the oven and allow them to cool in their pans for 10-15 minutes. Then transfer to wire racks to cool completely before frosting.
- Prepare the Frosting: In a mixing bowl, beat together 150 g room temperature unsalted butter and 150 g icing sugar until smooth and creamy. Add 300 g full fat cream cheese and 1 teaspoon vanilla extract, beating until the frosting is light and fluffy.
- Assemble the Cake: Once cakes are fully cooled, spread a generous layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and spread the remaining frosting evenly over the top and sides of the cake.
- Chill and Serve: Refrigerate the assembled cake for at least an hour to set the frosting. Slice into 12 portions and serve.
Notes
- A delicious, light, and moreish red velvet cake smothered in creamy full-fat cream cheese frosting – truly cake heaven!
- Ensure cakes are completely cooled before frosting to prevent melting.
- Use fresh buttermilk for best texture and flavor.
- Use gel or paste food coloring such as Sugarflair Red Extra for vibrant color without altering the batter consistency.
- Best served chilled but brought to room temperature before eating for optimal creaminess.
Nutrition
- Serving Size: 1 slice
- Calories: 519 kcal
- Sugar: 39 g
- Sodium: 209 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
