Red Velvet Cake

Red velvet cake is an American classic: a tender, cocoa-kissed crumb with a deep crimson colour and a tangy cream cheese frosting. It is the centrepiece of birthdays and celebrations across the Southern United States. This recipe is moist, rich and reliably delicious.

Prep time

25 mins

Cook time

30 mins

Total time

55 mins

Servings

8 servings

Calories

480

Ingredients

• 250 g plain flour
• 200 g caster sugar
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 240 ml buttermilk
• 120 ml vegetable oil
• 2 eggs
• 1 tablespoon red food colouring
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 200 g cream cheese, softened
• 100 g butter, softened
• 200 g icing sugar

Instructions

1. Preheat the oven to 175°C (350°F) and line two 20 cm cake tins.
2. Whisk the flour, sugar, cocoa, baking powder, bicarbonate of soda and salt together.
3. In another bowl, whisk the buttermilk, oil, eggs, food colouring, vinegar and vanilla.
4. Combine the wet and dry ingredients and mix until just smooth.
5. Divide between the tins and bake for 28 to 30 minutes until a skewer comes out clean.
6. Cool completely, then beat the cream cheese, butter and icing sugar into a smooth frosting.
7. Frost the cake, slice and serve at room temperature.

Pro tips

• Do not overmix the batter or the cake will be dense.
• Buttermilk and vinegar give red velvet its signature tender crumb.
• Cool the layers fully before frosting or the frosting will slide off.
• Store the frosted cake in the fridge and bring to room temperature before serving.

Frequently asked questions