Description
This classic Red Velvet Cake is soft, moist, and beautifully vibrant, featuring a light chocolate flavor with a hint of vanilla, enhanced by the iconic red color. It’s generously layered and frosted with a rich, creamy full-fat cream cheese frosting, making it a decadent treat perfect for celebrations or any special occasion.
Ingredients
Scale
Batter
- 125 g unsalted butter
- 300 g caster sugar
- 3 medium eggs
- 30 g cocoa powder
- 1 heaped tsp Sugarflair Red Extra food colouring
- 1 tsp vanilla extract
- 250 ml buttermilk
- 300 g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp white wine vinegar
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 Pans: Preheat your oven to 175°C (350°F) and grease or line two 8-inch cake tins to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat together the 125 g unsalted butter and 300 g caster sugar until the mixture is light and fluffy, which will incorporate air for a tender cake.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the cocoa powder, 1 heaped tsp red food colouring, and 1 tsp vanilla extract until evenly combined.
- Combine Dry Ingredients: In a separate bowl, sift together 300 g plain flour and 1 tsp bicarbonate of soda for even distribution and to avoid lumps.
- Mix Buttermilk and Vinegar: Stir the 250 ml buttermilk and 2 tsp white wine vinegar together. This mixture will react with bicarbonate of soda to help the cake rise and keep it moist.
- Alternate Adding Dry and Wet Ingredients: Gradually add the flour mixture and buttermilk mixture alternately to the batter, starting and ending with the flour. Mix until just combined to prevent overworking the batter.
- Bake the Cake: Divide the batter evenly between the prepared tins and bake in the preheated oven for about 30 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their tins for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
- Prepare the Cream Cheese Frosting: Beat together the 150 g room temperature unsalted butter and 150 g icing sugar until smooth and creamy. Then, add the 300 g cream cheese and 1 tsp vanilla extract, beating until the frosting is fluffy and well combined.
- Assemble the Cake: Spread a generous layer of frosting on one cake layer, place the second layer on top, and cover the top and sides with remaining frosting. Smooth or swirl as desired for a professional finish.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour to firm up the frosting before slicing and serving for best texture and flavor.
Notes
- A delicious, light, and moreish red velvet cake smothered in cream cheese frosting – cake heaven!
- Use full-fat cream cheese for the best frosting texture and flavor.
- Allow the cake to cool completely before frosting to prevent melting.
- For deeper color, add more red food colouring as desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 519 kcal
- Sugar: 39 g
- Sodium: 209 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
