One-Tier Red Velvet Cake

Name: One-Tier Red Velvet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 slices
Cuisine: American
Ingredients: 2 1/2 cup all-purpose flour (spooned and levelled); 1 1/2 cup granulated sugar; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon cocoa powder (unsweetened); 1 1/2 cup vegetable oil; 1 cup buttermilk (room temperature); 2 large eggs (room temperature); 2 tablespoons red food colouring (gel); 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 250 grams cream cheese (softened); 1/2 cup unsalted butter (softened); 4 cup icing sugar (sifted); 1 teaspoon vanilla extract

50 min 12 slices Medium

All Recipes

Indulge in a classic one-tier red velvet cake with a rich cream cheese frosting, perfect for any celebration or a special treat.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

Red velvet cake is a classic dessert known for its rich, velvety texture and vibrant red colour. This one-tier version is perfect for those who want a simple yet elegant cake for any occasion. The cake is complemented by a tangy cream cheese frosting that balances the sweetness of the cake beautifully. Whether you're celebrating a birthday, an anniversary, or just in the mood for something sweet, this red velvet cake is sure to impress. Its distinctive appearance and delightful taste make it a favourite choice for many dessert lovers.

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C). Grease and flour a 23 cm (9-inch) round cake pan.

Pro tip: Use parchment paper for easy removal.

Mix dry ingredients

In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.

Pro tip: Sift the cocoa powder to remove lumps.

Combine wet ingredients

In another bowl, combine the oil, buttermilk, eggs, food colouring, vanilla, and vinegar. Mix until smooth.

Pro tip: Use a hand mixer for best results.

Combine mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pro tip: Avoid overmixing to keep the cake tender.

Bake the cake

Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool the cake

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Pro tip: Ensure the cake is completely cool before frosting.

Prepare frosting

Beat the cream cheese and butter together until creamy. Gradually add the icing sugar and vanilla, beating until smooth.

Pro tip: Chill the frosting slightly if it's too soft.

Frost the cake

Spread the cream cheese frosting over the top and sides of the cooled cake.

Pro tip: Use a spatula for a smooth finish.

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Tips & Tricks

Use gel food colouring for a vibrant red hue.
Ensure all ingredients are at room temperature for best results.
Do not overmix the batter to keep the cake tender.
Use a toothpick to check cake doneness.

Frequently Asked Questions

recette de gâteau

This is a classic recipe for a one-tier red velvet cake with cream cheese frosting, perfect for celebrations.

Can I substitute buttermilk?

Yes, you can substitute buttermilk by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk and letting it sit for 5 minutes.

How can I tell when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean, which should be around 30-35 minutes at 350°F (175°C).

Can I make this cake in advance?

Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature. Frosting can be made ahead and stored in the refrigerator for up to 3 days.

How do I store and reheat leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 5 days. To reheat, bring to room temperature or microwave individual slices for 10-15 seconds.

Serving Suggestions

Serve your one-tier red velvet cake with a hot cup of coffee or a glass of milk to enhance the flavours. You can make the cake a day ahead; simply store it in an airtight container at room temperature or refrigerate it if your kitchen is warm. For longer storage, you can freeze the unfrosted cake layers for up to three months. Simply wrap each layer in plastic wrap and foil before freezing. Thaw at room temperature before frosting and serving.