Red Velvet Cake

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 175°C conventional / 160°C fan. Grease and line two 10-12 cm round cake tins. If you have only one tin, bake in two rounds; the total cook time will be slightly longer. Bring chilled ingredients closer to room temperature so the batter emulsifies smoothly.

2. 2

   In a bowl, whisk together the plain flour, caster sugar, unsweetened cocoa powder, baking soda, and fine salt until evenly combined and lump-free. Properly dispersing the cocoa and soda prevents streaks and ensures an even rise.

   95 g plain flour100 g caster sugar8 g unsweetened cocoa powder2 g baking soda1 g fine salt
3. 3

   In a second bowl, whisk the buttermilk, neutral oil, large egg, red food colouring, and vanilla extract until smooth and vividly red. Stir in the white vinegar just before combining; the acid helps activate the baking soda for a tender crumb.

   80 g buttermilk, room temperature60 g neutral oil1 large egg, room temperature10 g red food colouring3 g vanilla extract4 g white vinegar
4. 4

   Add the dry mixture to the wet mixture and fold or whisk gently just until no dry flour remains. Do not overmix or the cake can become tough. Divide the batter evenly between the prepared tins and level the tops.

   95 g plain flour100 g caster sugar8 g unsweetened cocoa powder2 g baking soda1 g fine salt80 g buttermilk, room temperature60 g neutral oil1 large egg, room temperature10 g red food colouring3 g vanilla extract4 g white vinegar
5. 5

   Bake for 18-22 minutes, until the cakes are domed, spring back lightly when touched, and a skewer inserted in the centre comes out with only a few moist crumbs. Cool in the tins for 10 minutes, then turn out onto a rack to cool completely. For neat layers, briefly chill the cakes once cool enough to handle.

6. 6

   While the cakes cool, beat the cream cheese and unsalted butter until smooth and creamy, with no lumps. Add the icing sugar, vanilla extract, and fine salt, then beat just until fluffy and spreadable. If the frosting loosens too much, chill it for 5-10 minutes before using.

   120 g cream cheese, softened40 g unsalted butter, softened55 g icing sugar, sifted2 g vanilla extract1 pinch fine salt
7. 7

   If needed, trim a very thin layer from the tops of the cakes to level them, reserving 2 tbsp crumbs for decoration. Place one cake layer on a plate, spread over about one-third of the frosting, top with the second layer, then cover the top and sides with the remaining frosting. A small offset spatula dipped in warm water helps create a smooth finish.

   120 g cream cheese, softened40 g unsalted butter, softened55 g icing sugar, sifted2 g vanilla extract1 pinch fine salt2 tbsp cake crumbs from trimming
8. 8

   Press the reserved red cake crumbs lightly over the top or around the edge for the classic finish. Rest the assembled cake for 10 minutes to let the frosting set slightly, then slice and serve.

   2 tbsp cake crumbs from trimming

Origin & History

Red velvet cake became especially popular in the United States in the early 20th century, prized for its fine, tender crumb and subtle cocoa flavour. Its signature red colour is now usually enhanced with food colouring, while the tangy cream cheese frosting is a later but now classic pairing.