Red velvet cake - recipe

Red velvet cake

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For the cake

For the cream cheese icing

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  1. 1

    Preheat your oven to 180°C (fan 160°C, gas mark 4). Line 2 x 20cm sandwich tins, with baking parchment.

  2. 2

    Cream the butter and sugar together in a large mixing bowl with a wooden spoon or in an electric mixer until light and fluffy. Add the eggs one at a time whilst still mixing, until both the eggs are incorporated.

    For this step you'll need:

    • 120g Butter (unsalted)
    • 300g White caster sugar
    • 2 Egg(s) (free range) large
  3. 3

    Seive the cocoa powder into the mixture and add the vanilla extract.

    For this step you'll need:

    • 50g Cocoa powder
    • 1tsp Vanilla extract
  4. 4

    Sift the flour into a large bowl and add the salt. Slowly add half the flour to the chocolate mixture, then half of the buttermilk. Mix well then add the other half of the flour and the last of the buttermilk, continuing to mix. 

    For this step you'll need:

    • 300g Plain white flour
    • 1tsp Salt
    • 240ml Buttermilk
  5. 5

    Add two tablespoons of red food colouring to the mixture, making sure it is mixed in well.

    For this step you'll need:

    • 2 tbsp Red food colouring
  6. 6

    In a small mug combine the white wine vinegar and the bicarbonate of soda, then add to the mixture, stirring until combined.

    For this step you'll need:

    • 1 tbsp White wine vinegar
    • 1tsp Bicarbonate of soda
  7. 7

    Split the mixture between the two lined sandwich tins and place in the oven for approximately 30 minutes. Your cake is ready as soon as a toothpick or knife inserted into the middle of the cake comes out clean. Leave to cool.

  8. 8

    For the icing, place the butter, cream cheese and icing sugar in a food mixer and beat until smooth (or do by hand, beating quickly until thick and smooth). Cover one layer of the cake with icing, then sandwich the two pieces of cake together. Cover the top and sides of the cake with icing then grate dark chocolate over the top for the final touch.

    For this step you'll need:

    • 100g Butter (unsalted)
    • 600g Icing sugar
    • 250g Cream cheese full fat
    • Dark chocolate for decoration

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