Description
A classic Red Velvet Cake recipe featuring moist, tender layers with a hint of cocoa, beautifully balanced with tangy buttermilk and vinegar. Finished with a luscious, creamy homemade cream cheese frosting, this cake is perfect for celebrations and special occasions.
Ingredients
Scale
For the Red Velvet Cakes
- 2 ¼ cups (338 g) plain / all-purpose flour
- ¼ cup (35 g) corn starch / cornflour
- 2 tbsp (16 g) unsweetened cocoa powder
- 1 tsp (5 g) baking soda / bicarbonate of soda
- ½ tsp (3 g) salt
- 1 cup (250 mL) canola oil (or any other flavourless vegetable or cooking oil)
- 125 g (½ cup) unsalted butter, melted and cooled slightly
- 1 ½ cups (360 g) caster / superfine sugar
- 2 large eggs
- 1 tsp (5 mL) white vinegar
- 1 cup (250 mL) buttermilk
- 2 tsp (10 g) vanilla extract
- 2 tbsp (40 mL) red liquid food colouring OR 1 tbsp (10 g) high-quality gel food colouring
For the Cream Cheese Frosting
- 125 g (½ cup) unsalted butter, at room temperature
- 250 g (8.8 oz / 1 cup) block cream cheese, at room temperature
- 4 cups (560 g) icing / powdered sugar
- 2 tbsp (40 mL) lemon juice
- 1 tsp (5 g) vanilla extract
Instructions
- Preheat oven and prepare pans: Preheat the oven to 160°C/320°F fan-forced/convection or 180°C/355°F standard. Grease and line two 20 cm (8 inch) cake pans with baking paper to ensure cakes don’t stick.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, corn starch, cocoa powder, baking soda, and salt. Whisk these together until well combined to ensure even distribution of leavening agents and cocoa.
- Combine wet ingredients: In a separate large bowl, whisk together the canola oil and melted butter until combined. Add sugar, eggs, white vinegar, buttermilk, vanilla extract, and red food colouring. Whisk this mixture until fully combined and smooth.
- Incorporate wet into dry: Pour the wet ingredients into the dry ingredients bowl and whisk gently to combine. It’s okay if there are a few lumps; avoid overmixing to keep the cake tender.
- Divide and bake: Evenly divide the batter between the two prepared pans. Bake for 35-40 minutes, or until the edges are lightly browned and a skewer inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
- Prepare the cream cheese frosting: In a mixing bowl with an electric or hand mixer, beat together the room temperature butter and cream cheese until thick, pale, and creamy, about 3-4 minutes.
- Add sugar and flavorings: Add the icing sugar, lemon juice, and vanilla extract to the butter and cream cheese mixture. Beat for about 5 minutes until the frosting is very pale, thick, and spreadable. Adjust consistency with extra icing sugar or lemon juice if necessary.
- Level cakes and assemble: If the cake tops have domed, level them with a serrated knife. Place one cake layer on a plate, spread one quarter of the frosting evenly on top.
- Add second layer and frost: Place the second cake layer upside down on the first. Spread half of the remaining frosting evenly over the top.
- Cover sides and decorate: Use the final frosting to cover the sides of the cake smoothly with a palette knife. Optionally crumble cake offcuts and press them on the sides and top for decoration.
- Chill before serving: Refrigerate the assembled cake for 1-2 hours until the frosting is firm. Keep refrigerated until serving.
Notes
- Store frosted cake covered in the refrigerator for up to 4 days to maintain freshness.
- To freeze unfrosted cakes, wrap each cake tightly in clingfilm and place in a freezer bag. Freeze for up to 6 months. Thaw at room temperature for 6 hours or overnight before frosting.
- Baking soda is essential for the right tangy flavor typical of red velvet cake. If substituting, use 3 tsp baking powder for 1 tsp baking soda.
- Use flavorless oils like canola for best results; avoid strongly flavored oils like coconut, olive, or avocado.
- Buttermilk is vital for moisture and tang; do not substitute with milk plus vinegar in this recipe.
- White vinegar can be substituted with apple cider, brown, or malt vinegar. Avoid balsamic vinegar as it can affect flavor and color.
- To bake evenly, place both cake pans on one rack and rotate them halfway through baking at about 25 minutes, or bake separately for more uniform results.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
