Red Velvet Cake

Ingredients

Instructions

1. 1

   Preheat the oven to 175°C conventional / 160°C fan. Grease and line two 10-12 cm round cake tins. If you have only one tin, bake in two rounds; the total cook time will be slightly longer. Bring chilled ingredients closer to room temperature so the batter emulsifies smoothly.

2. 2

   In a bowl, whisk together the plain flour, caster sugar, unsweetened cocoa powder, baking soda, and fine salt until evenly combined and lump-free. Properly dispersing the cocoa and soda prevents streaks and ensures an even rise.

3. 3

   In a second bowl, whisk the buttermilk, neutral oil, large egg, red food colouring, and vanilla extract until smooth and vividly red. Stir in the white vinegar just before combining; the acid helps activate the baking soda for a tender crumb.

4. 4

   Add the dry mixture to the wet mixture and fold or whisk gently just until no dry flour remains. Do not overmix or the cake can become tough. Divide the batter evenly between the prepared tins and level the tops.

5. 5

   Bake for 18-22 minutes, until the cakes are domed, spring back lightly when touched, and a skewer inserted in the centre comes out with only a few moist crumbs. Cool in the tins for 10 minutes, then turn out onto a rack to cool completely. For neat layers, briefly chill the cakes once cool enough to handle.

6. 6

   While the cakes cool, beat the cream cheese and unsalted butter until smooth and creamy, with no lumps. Add the icing sugar, vanilla extract, and fine salt, then beat just until fluffy and spreadable. If the frosting loosens too much, chill it for 5-10 minutes before using.

7. 7

   If needed, trim a very thin layer from the tops of the cakes to level them, reserving 2 tbsp crumbs for decoration. Place one cake layer on a plate, spread over about one-third of the frosting, top with the second layer, then cover the top and sides with the remaining frosting. A small offset spatula dipped in warm water helps create a smooth finish.

8. 8

   Press the reserved red cake crumbs lightly over the top or around the edge for the classic finish. Rest the assembled cake for 10 minutes to let the frosting set slightly, then slice and serve.

Nutrition per serving

Notes

• •For the deepest classic red velvet flavour, use gel or paste red food colouring if available; liquid colouring can work but may require a slightly larger amount.
• •Avoid overbaking: red velvet should stay soft, moist, and lightly velvety rather than dry.
• •If you only have one small cake tin, keep the second half of the batter at room temperature and bake it as soon as the first layer is done.
• •Serve slightly cool or at cool room temperature for the best cream cheese frosting texture.

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