Description
This classic Red Velvet Cake recipe delivers a soft, velvety sponge with a buttery flavor, moist texture, and a subtle hint of chocolate and vanilla enhanced by tangy buttermilk. Perfectly balanced with rich cream cheese frosting, it’s an iconic dessert that’s both visually striking and delicious.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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 (Gel color recommended in UK)
Cream Cheese 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
- Prepare the oven and pans: Preheat your oven to 180°C (350°F). Butter two 21cm (8 inch) round cake pans, coating the sides and base evenly, then dust them lightly with cocoa powder to prevent sticking.
- Sift and combine dry ingredients: In a bowl, sift together the cake flour, unsweetened cocoa powder, baking soda, and a pinch of salt. Whisk these dry ingredients until evenly combined.
- Cream butter and sugar: Place the softened butter and caster sugar into a mixing bowl. Using an electric beater or stand mixer with paddle attachment, beat until the mixture is smooth and fully combined.
- Add eggs gradually: Beat in the eggs one at a time, mixing well after each addition. Although the mixture may appear curdled initially, continue beating until it becomes smooth.
- Incorporate wet ingredients: Add the vegetable oil, white vinegar, vanilla extract, buttermilk, and red food colouring to the batter. Beat them together until the mixture is smooth and homogenous.
- Add dry ingredients: Pour the dry ingredient mixture into the wet ingredients. Mix gently and briefly until just combined; small lumps are acceptable to prevent overmixing.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake on the same oven shelf for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Allow the cakes to rest in the pans for 10 minutes. Then, turn them out onto a cooling rack to cool completely before frosting.
- Prepare the cream cheese frosting: Beat the softened cream cheese and butter together until smooth. Add the vanilla extract and mix well. Gradually add the sifted powdered sugar, beating until the frosting is creamy and spreadable.
- Assemble the cake: Once the cake layers are completely cool, spread a layer of cream cheese frosting between the two cakes and then frost the top and sides evenly for a smooth finish.
Notes
- Watch the recipe video above to see detailed steps and tips for a perfect finish.
- Use consistent measurement units—avoid mixing weight/volume measures for accuracy.
- In the UK, gel food coloring is recommended for vibrant color and avoiding excessive liquid in the batter.
- Ensure eggs and buttermilk are at room temperature for better batter consistency.
- Overmixing the batter may develop gluten and result in a tough cake; a few small lumps are okay.
- After making this classic cake, try the Red Velvet Cupcakes recipe for a smaller batch.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 430
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 75 mg
