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–+ servings
Red Velvet Cake

Red Velvet Cake

This classic Red Velvet Cake is soft, velvety, and moist with a hint of chocolate and tang from buttermilk.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course Sweet Baking
Cuisine American, Western
Servings 11 slices
Calories 350 kcal

Equipment

  • Electric beater
  • Stand Mixer
  • Oven
  • Cake pans
  • Cooling Rack

Ingredients
  

Dry Ingredients

  • 2 ⅔ cups plain cake flour 400 g
  • 2 tablespoon cocoa powder unsweetened
  • 1 teaspoon baking soda NOT baking powder
  • 1 pinch salt

Wet Ingredients

  • ½ cup unsalted butter softened
  • 1 ½ cups caster sugar 330 g
  • 2 eggs at room temperature
  • 1 cup vegetable oil 250 ml
  • 1 teaspoon white vinegar
  • 2 teaspoon vanilla extract or essence
  • 1 cup buttermilk at room temperature
  • 2 ½ tablespoon red food colouring liquid

Frosting

  • 14 oz Philadelphia Cream Cheese softened
  • ½ cup unsalted butter softened
  • 1 ½ teaspoon vanilla extract
  • 4 cups soft icing sugar sifted

Instructions
 

Cake Preparation

  • Preheat oven to 180C/350F. Butter 2 x 21cm round cake pans and dust with cocoa powder.
  • Sift the Dry Ingredients and whisk to combine in a bowl.
  • Place butter and sugar in a bowl and beat with electric beater or in stand mixer until smooth and well combined.
  • Add eggs, one at a time, beating in between to combine until smooth.
  • Add vegetable oil, vinegar, vanilla, buttermilk and red food colouring. Beat until combined and smooth.
  • Add Dry Ingredients. Beat until just combined - some small lumps is ok.
  • Divide batter between cake pans. Bake for 25 - 30 minutes or until a toothpick comes out clean.
  • Rest for 10 minutes in the pan then turn out onto a cooling rack.

Frosting Preparation

  • Beat together cream cheese, butter and vanilla for 3 minutes.
  • Add icing sugar and beat for 2 minutes or until frosting is light and fluffy.

Frost Cake

  • Cut the top off the cake using a serrated knife.
  • Spread one cake with 1 ½ cups of frosting. Top with the other cake.
  • Spread top and sides with remaining frosting.
  • Optional: Crumble offcuts and use to decorate the top rim and base of the cake.

Notes

Don't switch between weights/ml and cups in the recipe. Read specific notes for UK measurements.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg
Keyword Red Velvet Cake
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