Description
A classic and indulgent red velvet cake featuring a moist, tender crumb infused with cocoa and vibrant red food coloring, layered and generously frosted with a rich and creamy vanilla-flavored cream cheese frosting. Perfect for celebrations or any sweet occasion, this cake combines a light texture with decadent flavor.
Ingredients
Scale
Cake Ingredients
- 125 g unsalted butter
- 300 g caster sugar
- 3 medium eggs
- 30 g cocoa powder
- 1 heaped tsp Sugarflair Red Extra food colouring
- 1 tsp vanilla extract
- 250 ml buttermilk
- 300 g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp white wine vinegar
Frosting Ingredients
- 150 g unsalted butter (room temperature)
- 150 g icing sugar
- 300 g full fat cream cheese
- 1 tsp vanilla extract
Instructions
- Prepare the oven and pans: Preheat your oven to 180°C (350°F) and grease and line two 8-inch round cake pans with parchment paper to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, cream together 125 g unsalted butter and 300 g caster sugar until the mixture is light and fluffy. This process helps incorporate air, which contributes to a light cake texture.
- Add eggs and flavorings: Beat in the 3 medium eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 tsp vanilla extract and 1 heaped tsp Sugarflair Red Extra food colouring, mixing until the batter is evenly tinted.
- Sift dry ingredients: In a separate bowl, sift together the 300 g plain flour and 30 g cocoa powder to remove lumps and evenly distribute the cocoa throughout the flour.
- Combine wet and dry ingredients: Alternately add the sifted dry ingredients and 250 ml buttermilk to the creamed mixture, starting and ending with the flour, mixing gently to preserve the batter’s airiness.
- Add leavening and vinegar: Mix 1 tsp bicarbonate of soda with 2 tsp white wine vinegar separately to activate it, then fold into the batter carefully to help the cake rise and develop its tender crumb.
- Divide and bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely before applying the frosting.
- Prepare the cream cheese frosting: In a bowl, beat 150 g room temperature unsalted butter until smooth. Add 300 g full fat cream cheese and 150 g icing sugar, and continue to beat until the frosting is creamy and well combined. Stir in 1 tsp vanilla extract for added flavor.
- Frost the cake: Once the cakes are completely cool, spread an even layer of frosting over one cake layer, place the second layer on top, and cover the entire cake with the remaining frosting. Smooth the top and sides with a spatula for a polished finish.
Notes
- This red velvet cake is wonderfully light and moist, thanks to the balance of buttermilk, vinegar, and cocoa powder.
- The Sugarflair Red Extra food colouring gives an intense red hue, but you can adjust the amount to achieve your preferred shade.
- Ensure the cakes are completely cool before frosting to prevent the cream cheese frosting from melting.
- For the best texture, use room temperature butter and cream cheese when making the frosting.
- This cake keeps well refrigerated for up to 3 days and can be served chilled or at room temperature.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 519 kcal
- Sugar: 39 g
- Sodium: 209 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
