Description
This classic Red Velvet Cake recipe offers a moist, tender crumb with a subtle cocoa flavor and vibrant red color. Paired with a creamy, tangy cream cheese icing, it’s perfect for celebrations or anytime you crave a rich, flavorful dessert with a beautiful presentation.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups plain flour, sifted
- 1 tsp baking powder
- 1 tsp salt
- 2 tbsp cocoa powder
- 1 tsp bicarbonate of soda
Wet Ingredients
- 50 ml red liquid food colouring
- 120 g butter, room temperature
- 1 1/2 cups sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk, room temperature
- 1 tsp white wine vinegar
Cream Cheese Icing
- 450 g cream cheese, softened
- 120 g Lurpak butter, softened
- 1 tsp vanilla extract
- 2 1/2 cups icing sugar
- 1 pinch salt
Instructions
- Prepare pans and preheat oven: Preheat the oven to 180°C. Butter and flour two 23cm round cake pans or three 20cm round cake pans to prevent sticking.
- Sift dry ingredients: Sift together the flour, baking powder, and salt into a medium bowl and set aside, ensuring an even, lump-free mixture.
- Make red cocoa paste: In a small bowl, combine the red food colouring and cocoa powder to form a thin, smooth paste. Set aside for later incorporation into the batter.
- Cream butter and sugar: In a large mixing bowl, beat the butter and sugar using a hand or stand mixer until light and fluffy, about 3 minutes, to incorporate air for a tender crumb.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated. Then add vanilla extract and the red cocoa paste, scraping down the bowl as needed for even mixing.
- Combine flour and buttermilk alternately: Add one-third of the flour mixture to the wet ingredients and beat well. Then add half the buttermilk and mix. Repeat adding another third of the flour, the remaining buttermilk, and lastly the remaining flour, beating well each time and scraping down the bowl to combine thoroughly.
- Add vinegar and baking soda: In a small bowl, mix vinegar and bicarbonate of soda to activate the leavening. Quickly fold this mixture into the batter to ensure the cake rises properly.
- Bake the cake: Divide the batter evenly into prepared pans and bake at 180°C for 25 to 30 minutes or until a skewer inserted in the center comes out clean.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes on a wire rack. Then invert each pan onto a wire rack to release the cake, and allow the cakes to cool completely before icing.
- Prepare cream cheese icing: Using an electric mixer, beat together the softened cream cheese and butter until smooth.
- Add remaining icing ingredients: Lower mixer speed and blend in icing sugar, salt, and vanilla extract. Increase speed and beat until the icing is light, fluffy, and spreadable.
Notes
- Wear an apron and exercise caution when handling red food colouring, as it tends to stain.
- If you prefer a sweeter or firmer icing, you can add up to 4 cups of icing sugar, though this will diminish the cream cheese flavor.
- This recipe is adapted from Australia’s Best Recipes team, a trusted source for quality home cooking.
- For a complementary dessert, consider trying the Chocolate Mud Cake.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red velvet cake, cream cheese icing, layered cake, classic dessert, chocolate cake, celebration cake, baking recipe
