This classic red velvet cake with cream cheese icing is just delicious, go on and treat yourself and your loved ones. To achieve the classic bright red sponge we would recommend that you use red food colouring gel as opposed to the liquid version, the gel will hold its colour better when baked, simply add as much or as little as you need to reach your desired colour. This recipe also makes cupcakes in muffin case size, if you want to do this, bake them at 180'c/160'c fan for 20 to 25 minutes.
Preheat your oven to 180°C (fan 160°C, gas mark 4). Line 2 x 20cm sandwich tins, with baking parchment.
Cream the butter and sugar together in a large mixing bowl with a wooden spoon or in an electric mixer until combined. Add the eggs one at a time whilst still mixing, until both the eggs are incorporated and the mixture is lighter and smooth.
Seive the cocoa powder into the mixture and add the vanilla extract.
Sift the flour into a large bowl and add the salt. Slowly add half the flour to the chocolate mixture, then half of the buttermilk. Mix well then add the other half of the flour and the last of the buttermilk, continuing to mix.
Add two tablespoons of red food colouring gel to the mixture, making sure it is mixed in well.
In a small mug combine the white wine vinegar and the bicarbonate of soda, then add to the mixture, stirring until combined. This will foam so make sure your container is big enough.
Split the mixture between the two lined sandwich tins and place in the oven for approximately 30 minutes. Your cake is ready as soon as a toothpick or knife inserted into the middle of the cake comes out clean. Leave to cool.
For the icing, place the butter, cream cheese and icing sugar in a food mixer and beat until smooth (or do by hand, beating quickly until thick and smooth). Cover one layer of the cake with icing, then sandwich the two pieces of cake together. Cover the top and sides of the cake with icing then grate dark chocolate over the top for the final touch.
The easiest way to follow a recipe
11 July 2018
iv been baking and decorating cakes for 25 years and this is by far the best red velvet cake iv come across. I did add quarter cup of oil to the mixture and just chucked in the full 250ml tub of butter milk. result beautiful moist lovely tasting cake. i'v never liked red velvet until now. i needed 4 8" rounds top trimmed to get the height for my cake. Thank you for sharing with us.
17 June 2018
I too think this is best red velvet cake I've made! Very easy to follow recipe.
07 December 2017
Very easy to follow and probably the best red velvet cake i’ve made! Add 150ml oil for extra moisture and also I’d suggest a little more red colouring gel also, but personal preference
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