Red velvet cake is a popular cake recipe with a mild cocoa flavour and a hint of zing. This moist, light cake with a tender crumb is typically paired with cream cheese frosting.

It is thought to have originated in the United States, and its name comes from the colour red. Traditionally, the anthocyanin in non-Dutch processed cocoa produced this red colour.

However, because chocolate is now Dutch processed, anthocyanin does not change colour. Food colouring must be used to replicate this colour.

Gel food colouring is the best because it provides a more concentrated colour, requiring less. If you want a natural colouring use beet powder.

There will be no change in flavour if the food colouring is left out, but there will be a lack of the typical redness associated with red velvet cake.

I absolutely love red velvet cake. It’s similar to a chocolate cake, but with subtle differences. A true red velvet cake has a combination flavours.

My red velvet cake recipe has several layers of flavour, including cocoa, tangy buttermilk, and sweet vanilla.

Dense but soft, with a moist, velvety crumb. Each bite will taste irresistibly good when paired with the cream cheese frosting.

My recipe uses buttermilk. It’s tangy, and creamy, and adds moisture to baked goods. It also activates the bicarbonate of soda, which aids in leavening the cake and creating an airy crumb.

I hardly ever buy buttermilk as it goes off very quickly, so I much prefer to make my own. All you need is full-fat milk and lemon juice.

Add a teaspoon of lemon juice to the full-fat milk and set aside for at least 5 minutes at room temperature. If the mixture appears to have lumps or has curdled, this is normal.

After 5 minutes, your buttermilk is ready and use it in my red velvet cake recipe as usual.

The cream cheese frosting is used in most recipes, including my one. However, traditionally, red velvet cake was iced with ermine icing, a type of French frosting.

Ermine icing is much more time-consuming to make and requires a butter and flour frosting.

I find that this cream cheese frosting is just as good and pairs well with the red velvet cake. It is critical to use proper cream cheese instead of soft cheese. This will ensure that the icing is stable and can be used to properly frost the cake.

Please also make sure that the cake has completely cooled before frosting it, or the frosting will turn into a liquid mess.

This red velvet cake is loaded with buttery flavour, chocolatey goodness, and tangy richness. A true treat for a quick teatime snack or something a little fancier for a special occasion.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Chocolate Cake
• Banana Chocolate Chip Cake
• Basic Cupcake
• Blueberry Streusel Cake
• Oreo Cheesecake

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Red Velvet Cake

by Nabeela Kauser

A delicious red velvet cake with tangy undertones, ideal for a celebration or special occasion. Buttery, chocolatey, and incredibly moist, ice with homemade cream cheese frosting and serve.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Baking

Cuisine American, British, Western

Servings 12 Slices

Calories 520 kcal

Cook ModePrevent your screen from going dark

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 Eggs
• ▢ 240 ml Buttermilk
• ▢ 120 ml Vegetable Oil
• ▢ 2 tsp Vanilla Extract
• ▢ 2 tbsp Food Colouring 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!

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 520kcalCarbohydrates: 76gProtein: 5gFat: 22gSaturated Fat: 10gTrans Fat: 0.3gCholesterol: 68mgSodium: 434mgPotassium: 101mgFiber: 1gSugar: 55gVitamin A: 515IUVitamin D: 0.5µgCalcium: 83mgIron: 1mg

Keyword Birthday, Cakes, Comfort Food, Food, Party, Party Food, Recipe, Red, Velvet

Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!