Red Velvet Cake

This red velvet cake recipe produces an incredibly delicious sweet treat with a distinctive and dramatic look. It makes a spectacular celebration cake for any occasion, or a showstopping dessert for a dinner party. The red and white colouring of this classic cake with its rich chocolaty flavour, and moist, tender crumb make it an irresistible favourite.
Ingredients
2
Eggs
|
|
---|---|
240 g
Caster sugar
|
|
210 g
Wheat flour
|
|
1 tsp
Bicarbonate of soda
|
|
tsp
Salt
|
|
1 tbsp
Cocoa
|
|
1 tsp
Vanilla sugar
|
|
1 tbsp
White wine vinegar
|
|
100 ml
Colza oil
|
|
2 tbsp
Red food colourings
|
|
4
Egg whites
|
|
240 g
Caster sugar
|
|
1 tsp
Vanilla sugar
|
|
200 g
Butter
|
|
1
Bag of mixed fresh berry
|
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Red velvet cake FAQs
What is the secret of red velvet cake?
The secret to a perfect red velvet cake is a moist and tender crumb, so measure everything carefully to get the perfect balance. You should also cream your butter and sugar until it’s light and fluffy to help blend with the other ingredients for a smooth batter.
What are the main ingredients of red velvet cake?
Red velvet uses flour, sugar and butter, but also includes cocoa powder and either buttermilk or yogurt. Naturally, it includes red food colouring to provide its unique look. The icing on a red velvet cake is usually made with cream cheese.
What makes red velvet cake different?
Red velvet cake is chocolate cake with a twist. The most obvious difference is the red colour of the sponge against the white of the frosting. The texture of a red velvet cake should also be very luscious and moist, as suggested by the cake’s name. The cream cheese frosting also provides a sweet and tangy finish.
The perfect celebration cake
For special celebrations, red velvet cake is ideal. It makes a big visual impact and tastes divine. Our red velvet cake recipe goes the extra mile with fresh berries topping the cream cheese icing—an elegant contrast that elevates the presentation. You could also add a sprinkling of pink or red sugar crystals for some extra sparkle.
The origins of red velvet cake
The exact origin of red velvet cake is unclear, but it’s popular across the US in many variations. The “velvet” refers to its fine crumb texture, while the reddish hue may have come from brown sugar. It rose to fame in the 1920s at New York’s Waldorf-Astoria hotel and had another surge of popularity after it featured in the 1989 film Steel Magnolias, where it was shaped like an armadillo.
Make it ahead of time
Making a red velvet cake for a celebration? You can bake it ahead of the party. Once cooked, let the cake cool completely before cutting into three layers. Wrap the layers thoroughly or place them in an airtight container and keep them in the fridge for a couple of days, or in the freezer for up to 3 months. Then, defrost overnight in the fridge before icing and assembling your cake ready to serve.
