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Red Velvet Cake Recipe

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4.8 from 36 reviews

This classic Red Velvet Cake recipe features a moist and tender chocolate-flavored cake with vibrant red coloring, layered and frosted with a smooth and creamy Philadelphia cream cheese frosting. Perfect for special occasions or any celebration, it combines rich flavors with a striking appearance.

Ingredients

Units Scale

Dry Ingredients

  • 2 2/3 cups (400 g) plain cake flour
  • 2 tbsp (10 g) cocoa powder, unsweetened
  • 1 tsp (5 g) baking soda (NOT baking powder)
  • Pinch of salt

Wet Ingredients

  • 1/2 cup (115 g) unsalted butter, softened
  • 1 1/2 cups (330 g) caster/superfine white sugar
  • 2 eggs, at room temperature (around 2 oz / 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

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

  1. Preheat and prepare pans: Preheat your oven to 180C/350F. Butter two 21 cm (8 inch) round cake pans on the sides and base, then dust with cocoa powder to prevent sticking.
  2. Sift dry ingredients: In a bowl, sift together the plain cake flour, cocoa powder, baking soda, and salt. Whisk to combine evenly.
  3. Cream butter and sugar: Place the softened unsalted butter and superfine sugar in a bowl and beat using an electric mixer or stand mixer with paddle attachment until smooth and well combined.
  4. Add eggs: Add the eggs one at a time to the butter mixture, beating well after each addition. The mixture may look curdled initially – continue beating until it becomes smooth.
  5. Add wet ingredients: Blend in the vegetable oil, white vinegar, vanilla extract, buttermilk, and red food colouring. Beat until the batter is smooth and uniform in color.
  6. Combine dry and wet ingredients: Gradually add the sifted dry ingredients to the wet mixture. Beat gently until just combined; some small lumps are acceptable to avoid overmixing.
  7. Divide and bake: Split the batter evenly between the prepared cake pans. Bake on the same oven shelf for 30 minutes or until a toothpick inserted into the centers comes out clean.
  8. Cool the cakes: Let the cakes rest in the pans for 10 minutes. Then turn them out onto a wire rack and allow to cool completely before frosting.
  9. Prepare frosting: Beat together the softened cream cheese, softened butter, and vanilla extract for 3 minutes until very smooth and nearly white. Gradually add sifted icing sugar and beat for about 2 minutes until the frosting is light and fluffy. Add more icing sugar if the frosting is too runny.
  10. Assemble the cake: Using a serrated knife, level the tops of the cakes if needed. Spread about 1 1/2 cups of frosting on one cake layer, then place the other cake layer on top. Frost the top and sides of the cake with remaining frosting.
  11. Decorate (optional): Crumble any cake offcuts and use them to decorate the top rim and base of the cake for a rustic finish.

Notes

  • Room temperature ingredients help ensure smooth mixing and proper texture.
  • Don’t overmix the batter once combined with dry ingredients to keep the cake tender.
  • If cream cheese is too soft or warm, add more icing sugar to thicken the frosting.
  • Use a serrated knife for cleanly leveling cake layers without tearing.
  • Allow cakes to cool completely before frosting to prevent melting and sliding.
  • Red food coloring can be adjusted to achieve desired color intensity.
  • This cake keeps well refrigerated and tastes even better the next day.

Find it online: https://stoveandlove.com/red-velvet-cake-recipe/