Description
This classic Red Velvet Cake recipe features a moist, tender cake with a subtle chocolate flavor and vibrant red color, complemented by a luscious cream cheese frosting. Perfect for celebrations or a delightful dessert treat.
Ingredients
Scale
Cake
- 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
- 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 (around 2 oz / 60g each)
- 1 cup (250 ml) vegetable oil
- 1 tsp white vinegar
- 2 tsp vanilla extract
- 1 cup (250 ml) buttermilk, at room temperature
- 2 1/2 tbsp red food colouring liquid (gel recommended)
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
- Preheat and Prepare Pans: Preheat your oven to 180°C/350°F. Butter two 8-inch round cake pans on the sides and bases, then dust them lightly with cocoa powder to prevent sticking.
- Mix Dry Ingredients: Sift the cake flour, cocoa powder, baking soda, and salt into a bowl. Whisk well to combine and set aside.
- Cream Butter and Sugar: Place softened butter and caster sugar in a mixing bowl. Using an electric beater or stand mixer with paddle attachment, beat until the mixture is smooth and well combined.
- Add Eggs: Add eggs one at a time, beating well after each addition. The batter may look curdled initially; continue beating until smooth.
- Incorporate Wet Ingredients: Mix in vegetable oil, white vinegar, vanilla extract, buttermilk, and red food colouring. Beat until the mixture is smooth and evenly combined.
- Add Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture. Beat just until combined; some small lumps are okay to avoid overmixing.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake on the same oven shelf for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes rest in the pans for 10 minutes, then turn them out onto cooling racks. Allow them to cool completely.
- Make the Cream Cheese Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Add vanilla extract and mix well. Gradually add sifted icing sugar, beating until you have a smooth, spreadable frosting.
- Assemble the Cake: Once the cakes are fully cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides evenly. Chill if desired before serving.
Notes
- Cake flour yields the best texture for this cake; use all-purpose flour if unavailable but expect a denser crumb.
- Baking soda is essential for the cake’s rise and acidity balance; do not substitute with baking powder.
- Caster or superfine sugar dissolves more easily, helping to create a finer crumb.
- Ensure buttermilk and eggs are at room temperature for better mixing and texture.
- Using gel-based red food coloring is recommended for a vibrant color without altering batter consistency.
- Baking time can vary slightly by oven; test doneness with a toothpick.
- Do not overmix batter as this can lead to a dense cake.
- For best results, chill the frosting slightly before applying to maintain stability.
