Description
This classic Red Velvet Cake features a soft, velvety sponge with a perfect balance of buttery flavor, subtle cocoa richness, and a tangy hint from buttermilk. Layered with a smooth and creamy Philadelphia cream cheese frosting, this iconic dessert is moist, colorful, and perfect for all occasions.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 1/2 cup (115 g) unsalted butter, softened (1 US stick)
- 1 1/2 cups (330 g) caster or superfine white sugar
- 2 eggs, at room temperature (around 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 (use gel if in the UK)
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) for all oven types. Butter two 21cm (8 inch) round cake pans on the sides and base, then dust them with cocoa powder to prevent sticking.
- Sift Dry Ingredients: Sift together the cake flour, cocoa powder, baking soda, and a pinch of salt into a bowl, then whisk to combine evenly. Set aside.
- Beat Butter and Sugar: Place the softened butter and caster sugar into a large bowl and beat with an electric mixer or stand mixer (using the paddle attachment) until the mixture is smooth and well combined.
- Incorporate Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Initially, the batter may look curdled; continue beating until it becomes smooth.
- Add Liquids and Color: Pour in the vegetable oil, white vinegar, vanilla extract, buttermilk, and red food coloring. Beat everything until fully combined and the batter is smooth.
- Combine Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture. Beat just until combined; small lumps are okay as over-mixing can toughen the cake.
- Divide and Bake: Evenly divide the batter between the prepared cake pans. Bake on the same shelf for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes rest in their pans for 10 minutes before turning out onto a cooling rack. Allow them to cool completely before frosting.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth. Add vanilla extract and gradually beat in sifted icing sugar until the frosting is creamy and spreadable.
- Assemble the Cake: Once cakes are fully cooled, spread a thick layer of cream cheese frosting on one cake layer. Top with the second layer and cover the entire cake with the remaining frosting. Smooth the surface or create decorative swirls as desired.
Notes
- The recipe video above demonstrates the process visually.
- This cake’s sponge is soft, moist, and rich with subtle chocolate and vanilla notes, plus a tang from the buttermilk.
- Stick to either weight/metric or volume measurements to ensure baking accuracy; avoid mixing units in one step.
- For UK bakers, use gel red food coloring and refer to notes on ingredient substitutions especially for cream cheese.
- The cake yields approximately 10 to 12 servings, depending on slice size.
- After enjoying this cake, try the Red Velvet Cupcakes recipe for a delightful variation.
Nutrition
- Serving Size: 1 slice (approx. 120 g)
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 230 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg
