Red Velvet Cake
Red velvet is more than a colour: a gentle tang from the buttermilk, a whisper of cocoa and a plush, tender crumb are why people love it. We build it with four thin layers and a whipped cream cheese frosting that holds its shape and isn't overly sweet. The crimson cut surface is a small thrill every time.
- Prep
- 40 min
- Cook
- 30 min
- Rest
- 3 h 30 min
- Total
- 4 h 40 min
- Servings
- 12
- Level
- Medium
- Per serving
- 600 kcal
Ingredients
For the cake
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What to use instead
No buttermilk? Stir 1 tbsp lemon juice into 250 ml milk and leave it for 10 minutes.
For the frosting
Makes: 1 four-layer cake, 20 cm, 12 slices
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
175 °C · top and bottom heat, no fan
With a fan: 155 °C
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Step 1: Prepare the tins
Heat the oven to 175°C (350°F). Grease two 20 cm (8 in) round tins and line the bases with baking paper.
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Step 2: Whisk the dry ingredients
In a bowl, whisk together the flour, cocoa, baking soda and salt.
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Step 3: Mix the batter
In another bowl, whisk the sugar with the eggs, oil and vanilla until smooth, then add the buttermilk, food colouring and vinegar. Tip in the dry ingredients and stir only until no dry flour remains. The batter should be vividly red, as it dulls slightly in the oven.
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Step 4: Bake the layers
Divide between the tins and bake for 28–32 minutes, until a skewer comes out clean and the tops spring back. Cool for 10 minutes in the tins, then completely on a rack.
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Step 5: Whip the frosting
Beat the cold cream cheese with the powdered sugar on low speed for 30 seconds until smooth. Pour in the cold cream and beat on medium-high for 2–3 minutes, until thick and holding its shape. Stop there; over-beating makes it grainy.
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Step 6: Split the layers
Level the domed tops and save them for crumbs. Slice each cake horizontally in half with a long serrated knife to get four layers.
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Step 7: Assemble the cake
Stack the layers with frosting in between, cover the whole cake with a thin crumb coat and chill for 30 minutes. Then cover with the remaining frosting and sprinkle the top with the crumbled trimmings.
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Step 8: Chill before slicing
Refrigerate for at least 2 hours so the frosting firms up and the cake slices neatly.
Tips & variations
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Tip
Gel colouring gives a deep red with very little. You would need several times more liquid colouring, which also thins the batter.
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Swap
No buttermilk? Stir 1 tbsp lemon juice into 250 ml milk and leave it for 10 minutes.
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Tip
Use firm full-fat block cream cheese, not soft spreadable cheese from a tub, or the frosting may turn runny.
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Storage
Keep the cake covered in the fridge for up to 3 days and take it out 20 minutes before serving.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 600 kcal | 7,200 kcal |
| Protein | 7 g | 84 g |
| Fat | 38 g | 456 g |
| Carbohydrates | 55 g | 660 g |
Approximate values calculated from standard ingredient data.
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