Classic Red Velvet Cake Recipe

Red Velvet Cake is a classic dessert that has been around for over 100 years, with roots tracing back to the early 20th century. This rich and moist cake, with its vibrant red color and cream cheese frosting, has become a staple at celebrations and special occasions. The history of red velvet cake is not as simple as it seems. Many theories exist about its origins, with some attributing it to a natural reaction between cocoa powder and acidic ingredients, while others claim it was originally made with beetroot juice to enhance its color.

Regardless of its origins, red velvet cake is a delicious treat that has stood the test of time. In this recipe, we’ll be sharing our take on the classic dessert, with measurements in both imperial and metric, so you can make it no matter where you are in the world. You can also use either a natural food coloring or beetroot juice for this recipe. So, preheat your oven and let’s get started on making this classic cake recipe with a modern twist.

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1/4 cup (30g) cocoa powder
• 1 tsp (5g) baking powder
• 1/2 tsp (3g) baking soda
• 1/2 tsp (3g) salt
• 1/2 cup (112g) unsalted butter, at room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp (5ml) vanilla extract
• 1 oz (28g) natural red food coloring or beetroot juice
• 1/2 cup (120ml) buttermilk
• 1 tsp (5g) white vinegar
• 1 tsp (5g) baking soda

Cream Cheese Frosting (Icing)

• 8 oz (227g) cream cheese, at room temperature
• 1/2 cup (112g) unsalted butter, at room temperature
• 3 cups (360g) powdered sugar
• 1 tsp (5ml) vanilla extract
• Pinch of salt
• Cocoa (to dust)

Method

1. Preheat your oven to 350°F (180°C). Grease and flour two 9-inch (23cm) round cake pans.
2. In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract and red food coloring.
4. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients.
5. In a small mixing bowl, mix together the vinegar and baking soda. Add to the batter and mix well.
6. Divide batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool for 10 minutes before removing them from the pans. Cool completely before frosting.

For the frosting

1. In a mixing bowl, beat cream cheese and butter together until smooth and creamy.
2. Gradually add powdered sugar, 1 cup at a time, until fully incorporated. Mix in vanilla extract and salt.
3. Beat on high speed for an additional 2-3 minutes, or until the frosting is light and fluffy.
4. If the frosting is too thick, you can add a tablespoon of heavy cream or milk to thin it out.
5. Spread the frosting over the cooled cake layers and on top of the cake. Dust with cocoa.

ele Tip: the frosting recipe is enough to frost the 2 layers of 9-inch cake. If you want to make more frosting or if you have a different size of cake you can adjust the quantity of the ingredients accordingly.

Note that if you use beetroot juice instead of food coloring the red velvet cake will be a darker red hue. Both options are beautiful!

Want more? Now that you have mastered the art of making a classic and delicious red velvet cake recipe, why not try a new twist on a classic by making our tangy and refreshing Lemon Drizzle Cake? The bright and zesty flavor of lemon paired with a moist and fluffy cake is the perfect combination!