Red Velvet Cake

Name: Red Velvet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 slices
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour (sifted); 1 1/2 cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon salt; 1 tablespoon cocoa powder (unsweetened); 1 1/2 cups vegetable oil; 1 cup buttermilk (room temperature); 2 large eggs (room temperature); 2 tablespoons red food colouring; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 450 grams cream cheese (softened); 1/2 cup unsalted butter (softened); 4 cups icing sugar (sifted); 1 teaspoon vanilla extract

50 min 12 slices Medium

All Recipes

Red Velvet Cake

Moist and vibrant, this classic Red Velvet Cake offers a perfect balance of sweetness and tang, topped with creamy cream cheese frosting.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

Red Velvet Cake is a classic dessert known for its striking red hue and subtle chocolate flavour. Originating in the early 20th century, this cake has become a staple at celebrations and gatherings, often adorned with a rich cream cheese frosting. The combination of cocoa powder and buttermilk gives Red Velvet Cake its unique taste, while the red colour adds a touch of elegance. Its tender crumb and smooth frosting make it a favourite among dessert lovers.

Instructions

Prepare the oven and pans

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

Pro tip: For easy removal, line the bottoms with parchment paper.

Mix dry ingredients

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

Combine wet ingredients

In another bowl, whisk together the oil, buttermilk, eggs, food colouring, vanilla, and vinegar until well combined.

Pro tip: Ensure the eggs are fully incorporated for a smooth batter.

Create the batter

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

Pro tip: Avoid overmixing to prevent a dense cake.

Bake the cakes

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.

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

Cool the cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Pro tip: Cooling completely prevents the frosting from melting.

Make the frosting

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

Pro tip: Sift the icing sugar to avoid lumps in the frosting.

Assemble the cake

Place one cake layer on a serving platter. Spread a layer of frosting on top, then place the second cake layer on top. Frost the top and sides of the cake evenly.

Pro tip: Use a crumb coat for a smooth finish.

💡

Tips & Tricks

For a more vibrant colour, use gel food colouring instead of liquid.
Ensure all ingredients are at room temperature for a smooth batter.
Use a serrated knife to level the cake layers for even frosting.
Chill the cake before slicing for clean, sharp cuts.

Frequently Asked Questions

What can I use as a substitute for buttermilk?

You can use 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar as a substitute for buttermilk.

Can I make the cake layers 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.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean, usually after about 25-30 minutes of baking.

How should I store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 5 days.

Can I double the recipe to make a larger cake?

Yes, you can double the recipe to make a larger cake. Use larger pans or bake in batches, and adjust the baking time accordingly.

Serving Suggestions

Serve your Red Velvet Cake with a cup of freshly brewed coffee or a glass of cold milk to complement its flavours. This cake can be made a day ahead and stored in the refrigerator, covered, to keep it moist. Leftovers can be kept in an airtight container in the fridge for up to five days. For an extended shelf life, slice and freeze individual pieces, wrapped tightly, for up to two months.

Nutrition per serving

450

Calories

Protein

22g

Fat

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