Red velvet cake
Red velvet cake is a very vibrant, indulgent cake that makes a smart addition to a summer table, or a rewarding treat with a warm drink in the colder months.
Take care not to use a dark cocoa powder or the red colouring doesn’t stand a chance! I would also suggest you use an artificial red colouring as the vibrancy is stronger – don’t worry this cake is not an everyday cake!
If you don’t have three cake tins, don’t worry as you can wrap them in cling film once baked and cooled and then assemble once all three are ready.
As you can imagine by the indulgent ingredients and topping this certainly isn’t a recipe for calorie counting – but enjoying such a pretty cake will do wonders for your smile!
- Prep Time:
- Cook Time:
- Total Time:
- Servings: 12
- Course: Dessert
- Cuisine: American
Ingredients
- 500 g caster sugar
- 375 g plain flour
- 250 g butter
- 250 ml buttermilk
- 6 eggs
- 4 tbsp red food colouring
- 3 tbsp cocoa powder (don’t use one which is too rich and dark!)
- 1 tbsp bicarbonate of soda
- 1 tbsp malt vinegar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 350 g soft cream cheese
- 350 g quality white chocolate
- 200 g butter
Instructions
- Preheat the oven to 170°C / Gas mark 3 and grease three 20cm/8in cake tins.
- Using a large mixing bowl, cream the butter and the sugar until they are light and fluffy.
- One at a time, add the eggs to the mixture – making sure you stir well after each one.
- Add the cocoa powder to the batter and stir well.
- Add the flour and the buttermilk a little at a time, alternating as you do so.
- Mix in the vanilla essence and the salt, before adding the bicarbonate of soda and vinegar.
- Add the red food colouring to the mixture and mix through.
- Divide the mixture between the three cake tins and place in the oven for 25 minutes, – or until a cocktail stick can be stuck in and removed cleanly.
- Remove from the oven and leave to cool before icing.
For the icing:
- Melt the white chocolate using a bain-marie (an oven-proof dish over a bowl of simmering water) – being careful not to let the chocolate boil!
- In a large bowl, beat the cream cheese until soft before adding the butter, then mix together.
- Into the cream cheese mix, add the melted chocolate – ensuring that it is spread out evenly all the way through.
- Use the icing to make the layers of the cake sit on top of each other (as seen in the picture).
- Cover the top and the sides of the red velvet cake with the remaining icing. Dust with some dark/milk chocolate shavings if you have any – just for impact!
- Serve, and enjoy!
FAQ
How should I store red velvet cake to keep it fresh?
Store your cake in an airtight container at room temperature for up to 2 days. If it has cream cheese frosting, refrigerate it and bring to room temperature before serving.
Can I freeze red velvet cake?
Yes, you can freeze the unfrosted cake layers by wrapping them in plastic wrap and foil. Thaw at room temperature before frosting and serving.
What ingredients make a red velvet cake unique?
It’s known for a mix of cocoa powder, buttermilk, and a hint of vinegar for a tender crumb. Adding extras like best nuts for health and cooking can add texture and flavour.
Can I make cupcakes instead of a whole cake?
Absolutely, you can adapt the recipe into cupcakes, similar to our champagne cupcakes, adjusting the baking time accordingly.
How do I know when red velvet cake is baked?
A skewer inserted into the center should come out clean or with a few moist crumbs. Start checking a few minutes before the recommended baking time to avoid overbaking.
What can I serve with red velvet cake?
It pairs beautifully with cream cheese frosting, fresh berries, or sauces like orange cream.
