5 from 15 votes
Red Velvet Cake
Red Velvet Cake combines cocoa and buttermilk to create a tender, moist crumb with a subtle chocolate flavor and a distinctive red color from food coloring. The cake layers are light yet rich, perfectly contrasted by the tangy cream cheese frosting made from butter, cream cheese, icing sugar, and vanilla. This classic cake requires careful mixing and baking to achieve the soft texture and vibrant appearance that makes it appealing for celebrations and dessert occasions.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
12
Slices
Calories:
520 kcal
Course:
Baked Goods
Cuisine:
European, American, British
Ingredients
- 280 g plain flour
- 240 g caster sugar
- 1 tbsp cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 large egg
- 240 ml buttermilk
- 120 ml vegetable oil
- 2 tsp vanilla extract
- 2 tbsp Food Coloring Red
- 1 tsp vinegar White Wine
- 1 tsp baking soda
For the Cream Cheese Frosting:
- 100 g butter Unsalted, room temperature
- 200 g cream cheese Room temperature
- 400 g icing sugar
- 2 tsp vanilla extract
- 2-3 tbsp milk As needed
Instructions
- Preheat your oven to 175°C and grease two 20cm round cake pans.
- In a large bowl, combine the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda, and salt.
- In a separate bowl, mix together the eggs, buttermilk, vegetable oil, vanilla extract, and red food colouring.
- Gradually add the dry ingredients to the wet mixture, stirring until just blended.
- In a small bowl, mix the white wine vinegar and baking soda together, then quickly add to the batter and mix well.
- Divide the batter equally between the prepared cake pans and smooth the tops.
- Bake in the oven for 25-30 minutes or until a toothpick inserted into the centre comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Instructions for the Cream Cheese Frosting:
- In a large bowl, beat the butter and cream cheese together until creamy.
- Gradually add the icing sugar and beat until combined.
- Stir in the vanilla extract and 2-3 tablespoons of milk as needed to reach a spreadable consistency.
- Instructions for Assembling the Cake:
- Place one of the cooled cake layers on a serving plate or cake stand.
- Cover the top with a generous amount of cream cheese frosting.
- Place the second cake layer on top.
- Spread the remaining frosting over the top and sides of the cake, creating a smooth surface.
- Serve and enjoy your delicious two-layer red velvet cake!
Cup of Yum
Notes
- Use white wine vinegar mixed with baking soda to create a subtle rise in the cake batter.
- Allow cakes to cool completely before frosting to prevent the cream cheese icing from melting.
- The frosting should be smooth and creamy; add milk as needed to achieve spreading consistency.
Nutrition Information
Calories
520kcal
(26%)
Carbohydrates
76g
(25%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Trans Fat
0.3g
(15%)
Cholesterol
68mg
(23%)
Sodium
434mg
(18%)
Potassium
101mg
(2%)
Fiber
1g
(4%)
Sugar
55g
(110%)
Vitamin A
515IU
(10%)
Vitamin D
0.5µg
(3%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Slices
Amount Per Serving
Calories 520
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 76g | 25% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 434mg | 18% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 55g | 110% |
| Vitamin A | 515IU | 10% |
| Vitamin D | 0.5µg | 3% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.