Red Velvet Cake

Name: Red Velvet Cake
Total time: 125 h
Cuisine: American
Ingredients: 300ml/½ pint vegetable oil plus extra for the tins; 500g/1lb 2oz plain flour; 2 tbsp cocoa powder; 4 tsp baking powder; 2 tsp bicarbonate of soda; 560g/1lb 4oz light brown soft sugar; 1 tsp fine salt; 400ml/14 fl oz buttermilk; 4 tsp vanilla extract; 30ml/1fl oz red food colouring gel or about ¼ tsp food colouring paste, (use a professional food colouring paste if you can, a natural liquid colouring won't work and may turn the sponge green); 4 large eggs; 250g/9oz slightly salted butter at room temperature; 750g/1lb 10oz icing sugar; 350g/12oz tub full-fat soft cheese; 1 tsp vanilla extract

Bake a modern classic with this fabulous red velvet cake. This chocolatey sponge is perfect for a celebration, or halve for smaller crowd This nutritiou...

Total: 125 hr

Jump to recipe Ingredients Method

You know, every time I think about red velvet cake, I'm taken back to my aunt's kitchen during the holidays. Her counters were always cluttered with mixing bowls while the comforting scent of warm cake filled the room. I remember being a kid, wide-eyed and excited, watching her blend that rich red batter. It seemed like magic to me then, and maybe it still does a bit. She used to say that a slice of red velvet cake was like a hug from the inside, especially during those chilly winter gatherings when family filled the house.

Red velvet cake has always felt like an absolute must during celebrations, especially around Christmas or Valentine's Day. There's something special about that deep red color, so inviting and festive. You can imagine a red velvet cake stealing the show at a holiday dessert table, right? But it's not just for the big holidays. Picture a cozy winter evening with a hot cup of tea or coffee and a slice of this cake to wrap up a meal.

It’s the kind of treat that can easily turn a regular weekend day into something worth celebrating. Now, let's talk about why the mix of ingredients in red velvet works like a charm. You've got this unique blend of plain flour, cocoa powder, and light brown sugar. While you might expect a punch of chocolate flavor, red velvet is more about subtlety, with just the right hint of cocoa. The buttermilk adds a tangy note that balances the sweetness perfectly, and it gives the cake a tender, moist texture.

That’s what sets it apart from just another chocolate cake. The baking powder and bicarbonate of soda help the cake rise to fluffy perfection, which is crucial for a cake that can often be dense if not done right. When making red velvet cake, I’ve learned a couple of tricks along the way that make a big difference. First, don’t skimp on the quality of your cocoa powder.

A good quality, unsweetened cocoa powder will give you that delicate cocoa flavor without overpowering the cake. Secondly, be sure to mix your wet ingredients thoroughly before combining them with the dry ingredients. This ensures that the cake is smooth and the texture is consistent. It might seem like a small thing, but it makes a world of difference in the final result. Red velvet cake is one of those fascinating stories in the dessert world.

It’s believed to have originated in the early 1900s, though its popularity soared with the food coloring craze of the mid-20th century. Originally, the red color came from a reaction between cocoa powder and acidic ingredients like buttermilk or vinegar. Nowadays, we give it a little help with some food coloring. People make red velvet cake because it's both nostalgic and unique, a little slice of history with every bite. I love how red velvet can be dressed up or down for different occasions.

It's versatile enough to be the centerpiece of a fancy celebration, yet simple enough to enjoy as an everyday treat. The cake is rich, but not overly so, making it easy for each bite to melt in your mouth. Plus, if you're anything like me, the cream cheese frosting is half the reason to make it. That creamy, tangy layer pairs so well with the cake's delicate sweetness. So, whether it's the aroma that fills your kitchen as it bakes or the joy in slicing through a perfectly risen cake, red velvet has a way of bringing a bit of joy into your home.

It’s not just about following a recipe, but about creating something that brings back memories and creates new ones. In my kitchen, and maybe in yours too, red velvet cake is more than just a dessert; it's a reminder of family, celebration, and those quiet moments when a simple slice of cake makes everything feel a little bit brighter.

Recipe

Red Velvet Cake

Total: 125 hr

Ingredients

4 Servings

1¼ tbsp/½ pint vegetable oil plus extra for the tins
1 oz/1lb 2oz plain flour
2 tbsp cocoa powder
4 tsp baking powder
2 tsp bicarbonate of soda
1¼ oz/1lb 4oz light brown soft sugar
1 tsp fine salt
1¾ tbsp/14 fl oz buttermilk
4 tsp vanilla extract
2 tbsp/1fl oz red food colouring gel or about ¼ tsp food colouring paste, (use a professional food colouring paste if you can, a natural liquid colouring won't work and may turn the sponge green)
4 large eggs
8¾ oz/9oz slightly salted butter at room temperature
1¾ oz/1lb 10oz icing sugar
10 oz/12oz tub full-fat soft cheese
1 tsp vanilla extract

Method

Step 1: Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 8 inch cake tins with baking parchment – if your cake tins are quite shallow, line the sides to a depth of at least 2 inch.
Step 2: Put half each of the flour, cocoa powder, baking powder, bicarb, sugar and salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.
Step 3: Mix half each of the buttermilk, oil, vanilla extract, food colouring and 6¾ tbsp water in a jug. Add 2 eggs and whisk until smooth.
Step 4: Pour the wet ingredients into the dry and whisk until well combined. The cake mixture should be bright red, it will get a little darker as it cooks. If it’s not as vivid as you’d like, add a touch more colouring.
Step 5: Pour the cake mixture evenly into the two tins, and bake for 25-30 mins, or until risen and a skewer inserted into the centre comes out clean.
Step 6: Cool in the tins for 10 mins, Then turn out onto a wire rack, peel off the baking parchment and leave to cool. Repeat steps 1 and 2 with the remaining ingredients, so you have four sponge cakes in total. Can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months.
Step 7: To make the icing, put the butter in a large bowl and sieve in half the icing sugar. Roughly mash together with a spatula, Then whizz with a hand mixer until smooth. Add the soft cheese and vanilla, sieve in the remaining icing sugar, mash together again, Then blend once more with the hand mixer.
Step 8: To assemble the cake, stick one of the sponges to a cake stand or board with a little of the soft cheese icing. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer.
Step 9: Pile the remaining icing on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake. Tidy the plate with a piece of kitchen paper. Store leftovers in the fridge for up to 2 days, but bring back to room temperature for an hour or so before eating.