Description

This classic Red Velvet Cake is a moist, tender, and visually stunning dessert perfect for celebrations or indulgent treats. Featuring a blend of cocoa powder and vibrant red food coloring, it is layered with a creamy Philadelphia cream cheese frosting that is perfectly balanced in sweetness and tang. The recipe yields 10 to 12 servings with a rich, velvety texture and a gorgeous deep red hue.

Ingredients

Scale

Cake Ingredients

2 2/3 cups (400 g) plain cake flour
2 tbsp (10 g) cocoa powder, unsweetened
1 tsp (5 g) baking soda / bi-carb soda (NOT baking powder)
Pinch of salt
1/2 cup (115 g) unsalted butter, softened (1 US stick)
1 1/2 cups (330 g) caster / superfine white sugar
2 eggs, at room temperature (around 2 oz / 60g 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 UK)

Frosting Ingredients

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

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Instructions

Preheat and Prepare Pans: Preheat your oven to 180°C (350°F). Butter two 21cm (8 inch) round cake pans, making sure to cover the sides and base, then dust with cocoa powder to prevent sticking and add a subtle cocoa flavor.
Sift Dry Ingredients: In a bowl, sift together the plain cake flour, unsweetened cocoa powder, baking soda, and a pinch of salt. Whisk these ingredients until well combined to ensure even distribution.
Cream Butter and Sugar: Using an electric beater or stand mixer with a paddle attachment, beat the softened butter and caster sugar together until the mixture is smooth and well combined, creating a light and fluffy base.
Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Initially, the mixture may look curdled; continue beating until it becomes smooth and homogenous.
Incorporate Wet Ingredients: Add the vegetable oil, white vinegar, vanilla extract, buttermilk, and red food colouring to the batter. Beat thoroughly until the mixture is smooth and evenly colored.
Combine with Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and beat just until combined. It’s okay if a few small lumps remain; avoid overmixing to keep the cake tender.
Bake the Cakes: Divide the batter evenly between the prepared cake pans. Place both pans on the same oven shelf and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool Cakes: Let the cakes rest in their pans for 10 minutes. Then, turn them out onto cooling racks to cool completely before frosting.
Prepare Frosting: In a bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Add the vanilla extract and continue beating. Gradually add the sifted icing sugar while mixing on low speed until fully combined and fluffy.
Assemble the Cake: Once the cakes are completely cooled, spread a layer of cream cheese frosting evenly over the top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting. Smooth the surface or create decorative swirls as desired.

Notes

Note 1: Use plain cake flour rather than all-purpose for a lighter texture.
Note 2: Baking soda is essential for the cake’s rise and texture; do not substitute with baking powder.
Note 3a and 3b: Caster sugar dissolves more easily for smooth batter; powdered sugar is best for a silky frosting texture.
Note 4: Buttermilk should be at room temperature to blend well with other wet ingredients.
Note 5: Beat the batter well after adding wet ingredients to avoid streaks of flour or color.
Note 6: Oven temperatures may vary; test with a toothpick to ensure doneness.
Note 7: Use gel food coloring if available to avoid thinning the batter.
Note 9: Ensure the cream cheese and butter are softened but still slightly firm to achieve a stable frosting.