Description
A classic and vibrant Red Velvet Cake recipe featuring a moist, tender crumb and topped with a smooth, creamy cream cheese frosting. This delightful cake combines the slight cocoa flavor with a striking red color and is perfect for celebrations or any special occasion.
Ingredients
Cake
- 125 g unsalted butter
- 300 g caster sugar
- 3 medium eggs
- 30 g cocoa powder
- 1 heaped tsp red food colouring (Sugarflair red extra recommended)
- 1 tsp vanilla extract
- 250 ml buttermilk
- 300 g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp white wine vinegar
Cream Cheese Frosting
- 150 g unsalted butter (room temperature)
- 150 g icing sugar
- 300 g full fat cream cheese
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Tins: Preheat your oven to 170ºC (150ºC fan). Grease and line two 8-inch cake tins with baking paper and set aside.
- Make Cake Batter: Beat the unsalted butter and caster sugar in a stand mixer until fluffy and smooth. Gradually add the eggs one at a time, beating well after each addition and preventing curdling by adding a little flour if needed.
- Create Red Cocoa Paste: In a small bowl, combine the cocoa powder, red food colouring, and vanilla extract into a thick, dark paste. Add a little milk if necessary to achieve a smooth consistency.
- Combine Mixtures: Add the red cocoa paste to the butter and sugar mixture and beat until evenly colored throughout.
- Incorporate Buttermilk and Flour: Reduce mixer speed to low. Alternately add half of the buttermilk and half of the plain flour, beating gently between additions, then repeat with the remaining buttermilk and flour.
- Add Leavening Agents: Mix in the bicarbonate of soda and white wine vinegar. Beat for a couple more minutes until the batter is smooth and fully combined.
- Bake: Divide the batter evenly between the prepared cake tins. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and leave them to cool completely on a wire rack.
- Prepare Frosting: Ensure the butter is at room temperature. Beat the butter alone for several minutes until loosened, then gradually add icing sugar and beat for about 5 minutes until smooth.
- Add Cream Cheese and Vanilla: Ensure cream cheese has no excess water. Add it along with vanilla extract to the butter and sugar mixture and beat until the frosting becomes smooth, thick, and lump-free.
- Assemble the Cake: Spread half of the cream cheese frosting evenly over the top of one cake layer.
- Stack and Finish: Place the second cake layer on top, then spread the remaining frosting evenly over the top. Optionally decorate with cake crumbs.
Notes
- Make sure to use full fat cream cheese for the best texture in the frosting.
- Allow cakes to cool completely before frosting to prevent melting.
- Room temperature butter is essential for a smooth and creamy frosting.
- The red food colouring not only adds color but helps create the classic red velvet appearance.
- Using the vinegar and bicarbonate of soda combination helps the cake rise and gives it a tender crumb.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
