Description
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
- 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.
- Sift dry ingredients: In a bowl, sift together the plain cake flour, cocoa powder, baking soda, and salt. Whisk to combine evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
- Calories: 580 kcal
- Sugar: 50 g
- Sodium: 200 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 70 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
