Description
This classic Red Velvet Cake recipe results in a soft, velvety sponge with a subtle chocolate flavor, buttery richness, and a hint of tang from buttermilk. Perfectly moist and colorful, it’s layered with a smooth cream cheese frosting for an iconic dessert that serves 10 to 12 people.
Ingredients
Scale
Cake
- 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
- 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 (about 60 g each)
- 1 cup (250 ml) vegetable oil
- 1 tsp white vinegar
- 2 tsp vanilla extract or essence
- 1 cup (250 ml) buttermilk, at room temperature
- 2 1/2 tbsp red food colouring liquid (or gel in UK)
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 your oven to 180°C (350°F) on any oven type. Butter two 21 cm (8 inch) round cake pans on the sides and base, then dust them lightly with cocoa powder to prevent sticking.
- Mix Dry Ingredients: Sift together the cake flour, cocoa powder, baking soda, and salt in a bowl. Whisk to combine evenly and set aside.
- Cream Butter and Sugar: Place the softened butter and caster sugar in a mixing bowl. Beat with an electric mixer or stand mixer using the paddle attachment until the mixture is smooth and well combined.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Though the batter may look curdled initially, continue beating until smooth and fully blended.
- Add Wet Ingredients and Colour: Beat in the vegetable oil, white vinegar, vanilla extract, buttermilk, and red food coloring until the mixture is uniform and smooth.
- Combine with Dry Ingredients: Add the sifted dry ingredients to the wet mixture. Beat gently until just combined; small lumps remaining is preferable to over-mixing, which can toughen the cake.
- Divide Batter and Bake: Evenly distribute the batter into the prepared pans. Bake for 25 to 30 minutes on the same oven shelf or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to rest in their pans for 10 minutes. Then, turn them out onto a wire rack and let them cool completely before frosting.
- Make the Frosting: Beat the softened cream cheese and butter together until smooth. Add the vanilla extract and sifted icing sugar gradually, beating until creamy and spreadable. Frost the cooled cakes as desired.
Notes
- YouTube recipe video is available above for visual guidance.
- This cake is known for its soft, velvety texture with a mild chocolate flavor and a tangy note from buttermilk, typical of traditional Red Velvet Cake.
- Use consistent measurement units throughout the recipe to ensure accuracy (weights or cups but do not mix).
- In the UK, use gel food coloring and refer to notes on ingredient substitutions as needed.
- The batter may look curdled after adding eggs, but this is normal—continue mixing until smooth.
- Avoid over-mixing the batter once dry ingredients are added; some lumps are okay.
- After baking, let cakes cool completely on a rack before assembling and frosting to prevent melting the frosting.
- If you want to make Red Velvet Cupcakes, this recipe works well for that as well.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 430
- Sugar: 32 g
- Sodium: 270 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
