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Red velvet cake 2 (web)

Red velvet cake

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2.841 stars based on 805 ratings

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.

Key Information

  • Prep:
  • Bake:
  • Serves:9
  • Skill level:easy

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Ingredients

For the cake

  • 120g 4¼ oz Butter (unsalted)
  • 300g 10⅝ oz White caster sugar (we use Silver Spoon) White caster sugar
  • 2 2 Egg(s) (free range) large
  • 50g 1⅞ oz Cocoa powder
  • 2tsp 2tsp Red food colouring gel, concentrated professional
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 300g 10⅝ oz Plain white flour (we use Allinson) Plain white flour
  • 1tsp 1tsp Salt
  • 240ml 8⅛ fl oz Buttermilk
  • 1tbsp 1tbsp White wine vinegar
  • 1tsp 1tsp Bicarbonate of soda

For the cream cheese icing

  • 100g 3½ oz Butter (unsalted)
  • 600g 21¼ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 250g 8⅞ oz Cream cheese full fat
  • Dark chocolate for decoration

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat your oven to 180°C (fan 160°C, gas mark 4). Line 2 x 20cm sandwich tins, with baking parchment.

  2. Classic mode Step 2

    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.

    Ingredients for this step

    • 120g 4¼ oz Butter (unsalted)
    • 300g 10⅝ oz White caster sugar (we use Silver Spoon) White caster sugar
    • 2 2 Egg(s) (free range) large
  3. Classic mode Step 3

    Seive the cocoa powder into the mixture and add the vanilla extract.

    Ingredients for this step

    • 50g 1⅞ oz Cocoa powder
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  4. Classic mode Step 4

    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. 

    Ingredients for this step

    • 300g 10⅝ oz Plain white flour (we use Allinson) Plain white flour
    • 1tsp 1tsp Salt
    • 240ml 8⅛ fl oz Buttermilk
  5. Classic mode Step 5

    Add two tablespoons of red food colouring gel to the mixture, making sure it is mixed in well.

    Ingredients for this step

    • 2tsp 2tsp Red food colouring gel, concentrated professional
  6. Classic mode Step 6

    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.

    Ingredients for this step

    • 1tbsp 1tbsp White wine vinegar
    • 1tsp 1tsp Bicarbonate of soda
  7. Classic mode Step 7

    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.

  8. Classic mode Step 8

    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.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted)
    • 600g 21¼ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 250g 8⅞ oz Cream cheese full fat
    • Dark chocolate for decoration