Red Velvet Cake
7th Dec 2023
Timings
Prep Time - Approx. 30 minutes
Baking Time - Approx. 30 minutes
Cooling Time - 1 hour +
Assembling Time - 10 minutes
Total Time - Approx. 2 hour 10 minutes
Serves - 16
* Timings are approximate
If you’re looking to whip up and bake a delicious red velvet cake then this is the recipe for you! It’s crazy how easy this is to make and what’s even better is its soft velvety texture and its perfect balance of flavours. Red velvet cake has always been a personal favourite of mine and reminds me of the times when my dad and I would go on late-night drives to get dessert together and I would always pick a slice of red velvet. Time has gone by so fast, now I’ve learnt how to bake my own! Me and my dad both agree that this tastes exactly, if not even better than the ones we used to get so I’m so glad that I am finally able to share this recipe with you guys!
Tips For A Soft & Moist Red Velvet Cake
Using Cornflour - Adding cornflour with your plain flour is just another alternative to using cake flour, however, finding cake flour in the UK is nearly impossible. Adding cornflour creates a softer and more tender texture in your cake, preventing the cake from becoming too dense - this can help retain moisture in the cake, preventing it from becoming dry.
Fold Your Mixture and Avoid Overmixing - Mix the batter until just combined after adding the dry ingredients. Overmixing can result in a dense and heavy cake. Mix only until there are no visible streaks of flour.
Using Vegetable Oil & Butter - Vegetable oil adds crucial moisture to the cake batter, ensuring the cupcakes remain soft and moist, preventing any dryness during baking. On the other hand, butter introduces a richer flavour, however, sometimes resulting in cakes that are less soft compared to those made with alternative fats such as vegetable oil. That's precisely why this recipe combines both vegetable oil and butter!
Buttermilk - This is a key ingredient in red velvet cakes as it contributes to the cake's unique texture and flavour. The buttermilk enhances the moistness of the cake.
Notes
Cornflour - Adding cornflour with your plain flour is just another alternative to using cake flour, however, finding cake flour in the UK is nearly impossible (if you’re using cake flour, skip the cornflour). Adding cornflour creates a softer and more tender texture in your cake, preventing the cake from becoming too dense - this can help retain moisture in the cake, preventing it from becoming dry.
Salt / Butter - Skip adding in the salt if you’re using salted butter!
Double Cream - The cream we use should contain enough fat, at least 30%, to thicken. Single cream won't whip but whipping cream (36%) and double cream (48%) will. Still, I prefer to use double cream as this frosting needs to be thick enough to hold onto your cake.
Soft Cheese/Full-fat Cream Cheese - Using full-fat cream cheese for frosting is better because it adds a richer, creamier and denser texture to the frosting. As low-fat cream cheese tends to be more wet compared to full-fat cream cheese due to its reduced fat content, it can result in a runny frosting that will not be as easily spreadable.
Purple Food Colouring - A drop of purple food colouring can counteract the yellow tint in frosting, helping to neutralise the colour and achieve a whiter appearance.
Equipment
Ingredients
Read Notes Beforehand *
Cream Cheese Frosting
Red Velvet Cake
Instructions
Scroll up to read Notes and Tips For A Soft & Moist Red Velvet Cake
Cream Cheese Frosting
(Make whilst your cakes are baking!)
In a mixing bowl whisk (use the whisk attachment if you’re using a stand mixer) 250ml/g double cream on medium-high speed till it thickens - bubbles should start to form first, then the double cream will begin to thicken.
Add in 100g icing sugar and whisk till well combined.
Add and whisk in 430g cream cheese, 2 Tsp (10g) vanilla extract and a drop of purple food colouring (optional, read notes) on medium-high speed for another few minutes or until your frosting has thickened.
Cover and let your frosting sit in the fridge while your cake is still baking!
Red Velvet Cake
Preheat your oven to 175°C (Gas mark 4).
Grease both 8 x 3-inch cake tins with butter and line with baking paper (optional but this helps remove the cakes quickly and easily), then set aside.
In a large mixing bowl, sift 2 1/4 Cups (315g) plain flour, 3 Tbsp (18g) cornflour, 3 Tbsp (18g) cocoa powder, 1/2 Tsp (2g) baking soda, 1 Tsp (3g) baking powder, and 1/4 Tsp (4g) salt (see notes) together and whisk till well combined - set this aside.
In another mixing bowl whisk (use the paddle attachment if you’re using a stand mixer) together 6 Tbsp (85g) butter, 3/4 Cups (165g) vegetable oil and 1 3/4 Cups (390g) white sugar on medium-low speed, till the mixture turns light, creamy and fluffy (3-4 minutes).
To this mixture, whisk in all your 3 large eggs till well combined - make sure to scrape down the sides of your bowl and whisk twice during this step to ensure the eggs are evenly combined.
Whisk in 1 Tbsp (18g) vanilla extract, 1 1/2 Tsp (7g) white vinegar and 3 Tbsp (45g) red liquid food colouring till combined.
Add and fold in your 3/4 Cups (216g) buttermilk until combined.
Add in half your dry ingredients and using a rubber spatula, fold it into your wet mixture then repeat with the rest of your dry ingredients - clumps are normal here, but be sure there are no traces of flour left over!
Divide the batter into both greased cake tins either by eye or using a scale - tap your cake tins on the counter to get rid of any air bubbles that may have formed.
Bake your cakes for approximately 28-33 minutes or till a toothpick comes out clean (this will vary depending on your oven so I suggest you do a toothpick test every 1-2 minutes after the 28-minute mark).
After baking, let your cakes cool in the tins for around 15 minutes then remove them and cover in cling film. Pop them in the fridge upside down on a flat surface for 30 minutes or 15 minutes in the freezer - this is important as a chilled cake will help us frost the cake easier. I like to keep them in the fridge overnight!
Once your cakes have cooled completely, pop one cake onto a cake turntable (optional but helps with the process of frosting) and pipe on an inch thick of cream cheese frosting - using an offset palette knife spread out the frosting evenly on top. Place your second cake on top and place it in the fridge for 10 minutes.
Then add a thin layer of your frosting around the entire cake and spread it out evenly - this is called crumb coating which helps to seal in the crumbs and create a smooth surface. Place this in the fridge for another 10 minutes.
Finally, pipe on the rest of your frosting around the entire cake and using an offset palette knife, spread out the frosting evenly. You can choose to keep this in the fridge to chill even longer or cut into it right away!