Red Velvet Cake

Name: Red Velvet Cake
Total time: 1 h 49 min
Yield: 4 servings
Ingredients: 5 g Unsalted butter, for greasing; 55 g Unsalted butter, for the cake; 150 g Caster sugar; 1 piece Egg; 1 tsp Vanilla extract; 1 tbsp red food colouring, liquid colouring (use about ¼ tsp if gel); 125 g Plain flour; 1 tbsp Cocoa powder; 1 pinch Salt; 120 ml Buttermilk; 1 tsp White wine vinegar; 0.5 tsp Bicarbonate of soda; 150 g Full-fat cream cheese; 100 g Icing sugar; 60 ml Double cream

1 hr 49 min · 13 min active · makes ~860 g · Medium

Red velvet cake with buttermilk and cream cheese frosting, layered with cocoa and bicarbonate of soda for tender crumb. Serves 4.

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Red Velvet Cake

Red velvet cake with buttermilk and cream cheese frosting, layered with cocoa and bicarbonate of soda for tender crumb. Serves 4.

See more →

TOTAL TIME

1 hr 49 min

ACTIVE TIME

13 min

QUANTITY

~860 g

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/14

Tools0/18

Ingredients

0/14 gathered · 4 servings

for greasing60g

150g

1piece

1tsp

liquid colouring (use about ¼ tsp if gel)1tbsp

125g

1tbsp

1pinch

120ml

1tsp

0.5tsp

150g

100g

60ml

#	Quantity	Notes	State
1	60g	for greasing	—
2	150g	—	—
3	1piece	—	—
4	1tsp	—	—
5	1tbsp	liquid colouring (use about ¼ tsp if gel)	—
6	125g	—	—
7	1tbsp	—	—
8	1pinch	—	—
9	120ml	—	—
10	1tsp	—	—
11	0.5tsp	—	—
12	150g	—	—
13	100g	—	—
14	60ml	—	—

Tools

19 items

Procedure

35 steps

1 of 35

Turn the oven on to 175 °C and let it come fully up to temperature.

175°C

⏱ 10 min

2 of 35

Put the small knob of butter into the sandwich tin.

Unsalted butter · 5 g

⏱ 5s

ResultUnsalted butter

3 of 35

Use a pastry brush to spread the butter evenly over the inside of the tin.

⏱ 20s

ResultGreased cake tin

4 of 35

Press a circle of baking paper into the base of the sandwich tin.

⏱ 30s

5 of 35

Put the butter into the large mixing bowl.

Unsalted butter · 55 g

⏱ 5s

ResultUnsalted butter

6 of 35

Add the caster sugar to the butter.

Caster sugar · 150 g

⏱ 5s

ResultUnsalted butter and caster sugar

7 of 35

Beat the butter and sugar together on medium-high speed until the mixture is noticeably pale, light, and fluffy.

⏱ 4 min

ResultPale creamed butter and sugar

8 of 35

Crack the egg into the bowl, discarding the shell.

Egg · 1 piece

⏱ 10s

ResultPale creamed butter and sugar and egg

9 of 35

Add the vanilla extract.

Vanilla extract · 1 tsp

⏱ 5s

ResultEgg mixture

10 of 35

Beat on medium speed until the egg is fully incorporated and the mixture is smooth.

⏱ 1 min

ResultEgg-beaten cake base

11 of 35

Add the red food colouring to the bowl.

Red food colouring · 1 tbsp

⏱ 5s

ResultEgg-beaten cake base and red food colouring

12 of 35

Stir until the colour is evenly distributed through the mixture.

⏱ 20s

ResultRed-tinted cake base

13 of 35

Weigh the plain flour into the medium bowl.

Plain flour · 125 g

⏱ 5s

ResultPlain flour

14 of 35

Add the cocoa powder to the flour.

Cocoa powder · 1 tbsp

⏱ 5s

ResultPlain flour and cocoa powder

15 of 35

Add the pinch of salt.

Salt · 1 pinch

⏱ 5s

ResultPlain flour and cocoa powder and salt

16 of 35

Whisk the flour, cocoa, and salt together until evenly combined.

⏱ 20s

ResultDry cake mixtureused in step 21

17 of 35

Measure the buttermilk into the small bowl.

Buttermilk · 120 ml

⏱ 5s

ResultButtermilk

18 of 35

Add the white wine vinegar to the buttermilk.

White wine vinegar · 1 tsp

⏱ 5s

ResultButtermilk and white wine vinegar

19 of 35

Add the bicarbonate of soda and watch it begin to fizz.

Bicarbonate of soda · 0.5 tsp

⏱ 5s

ResultButtermilk and white wine vinegar and bicarbonate of soda

20 of 35

Stir briefly to combine — the mixture will foam up.

⏱ 15s

ResultActivated buttermilk mixtureused in step 22

21 of 35

Add the dry mixture to the red-tinted base and fold gently until just beginning to come together — do not beat.

Dry cake mixture · step 16

⏱ 30s

ResultPartially combined red velvet batter

22 of 35

Pour in the fizzing buttermilk mixture and fold everything together until a smooth, even batter forms.

Activated buttermilk mixture · step 20

⏱ 30s

ResultRed velvet cake batter

23 of 35

Pour the batter into the lined tin and gently level the surface with the back of a spoon.

Red velvet cake batter · step 22

⏱ 15s

ResultGreased cake tin and red velvet cake batter

24 of 35

Place the tin in the oven.

⏱ 10s

ResultGreased cake tin and red velvet cake batter

25 of 35

Bake until a skewer inserted into the centre comes out clean and the cake is pulling away slightly from the sides of the tin.

175°C

⏱ 25 min

ResultBaked red velvet cake

26 of 35

Lift the tin out of the oven using oven gloves and set it on a wire rack.

⏱ 15s

ResultBaked red velvet cake

27 of 35

Leave the cake in the tin for 10 minutes to firm up before turning out.

⏱ 10 min

ResultPartially cooled red velvet cake

28 of 35

Run a palette knife around the edge of the tin, invert it over the wire rack, and lift the tin away, peeling off the baking paper.

Partially cooled red velvet cake · step 27

⏱ 20s

ResultPartially cooled red velvet cake

29 of 35

Leave the cake to cool completely on the rack before frosting — it must be fully cold or the frosting will melt.

⏱ 1 hr

ResultCooled red velvet cakeused in step 34

30 of 35

Spoon the cream cheese into the mixing bowl.

Full-fat cream cheese · 150 g

⏱ 5s

ResultFull-fat cream cheese

31 of 35

Sift the icing sugar over the cream cheese.

Icing sugar · 100 g

⏱ 5s

ResultFull-fat cream cheese and icing sugar

32 of 35

Pour the double cream into the bowl.

Double cream · 60 ml

⏱ 5s

ResultFull-fat cream cheese and icing sugar and double cream

33 of 35

Beat everything together on medium speed until the frosting is smooth, thick, and holds its shape.

⏱ 2 min

ResultCream cheese frostingused in step 35

34 of 35

Lift the cooled cake carefully onto the cake stand.

Cooled red velvet cake · step 29

⏱ 10s

ResultCooled red velvet cake

35 of 35

Spoon the frosting onto the top of the cake and spread it in swooping strokes with a palette knife to cover the surface generously. Keep any left over covered in the fridge and eat within 3 days.

Cream cheese frosting · step 33

⏱ 1 min

ResultRed Velvet Cake

Total Time1 hr 49 min

#	Product	Tool	Action
1	—	175°C	Turn the oven on to 175 °C and let it come fully up to temperature.⏱ 10 min
2	5 g		Put the small knob of butter into the sandwich tin.⏱ 5sResultUnsalted butter
3	—		Use a pastry brush to spread the butter evenly over the inside of the tin.⏱ 20sResultGreased cake tin
4	—		Press a circle of baking paper into the base of the sandwich tin.⏱ 30s
5	55 g		Put the butter into the large mixing bowl.⏱ 5sResultUnsalted butter
6	150 g		Add the caster sugar to the butter.⏱ 5sResultUnsalted butter and caster sugar
7	—		Beat the butter and sugar together on medium-high speed until the mixture is noticeably pale, light, and fluffy.⏱ 4 minResultPale creamed butter and sugar
8	1 piece		Crack the egg into the bowl, discarding the shell.⏱ 10sResultPale creamed butter and sugar and egg
9	1 tsp		Add the vanilla extract.⏱ 5sResultEgg mixture
10	—		Beat on medium speed until the egg is fully incorporated and the mixture is smooth.⏱ 1 minResultEgg-beaten cake base
11	1 tbsp		Add the red food colouring to the bowl.⏱ 5sResultEgg-beaten cake base and red food colouring
12	—		Stir until the colour is evenly distributed through the mixture.⏱ 20sResultRed-tinted cake base
13	125 g		Weigh the plain flour into the medium bowl.⏱ 5sResultPlain flour
14	1 tbsp		Add the cocoa powder to the flour.⏱ 5sResultPlain flour and cocoa powder
15	1 pinch		Add the pinch of salt.⏱ 5sResultPlain flour and cocoa powder and salt
16	—		Whisk the flour, cocoa, and salt together until evenly combined.⏱ 20sResultDry cake mixtureused in step 21
17	120 ml		Measure the buttermilk into the small bowl.⏱ 5sResultButtermilk
18	1 tsp		Add the white wine vinegar to the buttermilk.⏱ 5sResultButtermilk and white wine vinegar
19	0.5 tsp		Add the bicarbonate of soda and watch it begin to fizz.⏱ 5sResultButtermilk and white wine vinegar and bicarbonate of soda
20	—		Stir briefly to combine — the mixture will foam up.⏱ 15sResultActivated buttermilk mixtureused in step 22
21	Dry cake mixturestep 16		Add the dry mixture to the red-tinted base and fold gently until just beginning to come together — do not beat.⏱ 30sResultPartially combined red velvet batter
22	Activated buttermilk mixturestep 20		Pour in the fizzing buttermilk mixture and fold everything together until a smooth, even batter forms.⏱ 30sResultRed velvet cake batter
23	Red velvet cake batterstep 22		Pour the batter into the lined tin and gently level the surface with the back of a spoon.⏱ 15sResultGreased cake tin and red velvet cake batter
24	—		Place the tin in the oven.⏱ 10sResultGreased cake tin and red velvet cake batter
25	—	175°C	Bake until a skewer inserted into the centre comes out clean and the cake is pulling away slightly from the sides of the tin.⏱ 25 minResultBaked red velvet cake
26	—		Lift the tin out of the oven using oven gloves and set it on a wire rack.⏱ 15sResultBaked red velvet cake
27	—		Leave the cake in the tin for 10 minutes to firm up before turning out.⏱ 10 minResultPartially cooled red velvet cake
28	Partially cooled red velvet cakestep 27		Run a palette knife around the edge of the tin, invert it over the wire rack, and lift the tin away, peeling off the baking paper.⏱ 20sResultPartially cooled red velvet cake
29	—		Leave the cake to cool completely on the rack before frosting — it must be fully cold or the frosting will melt.⏱ 1 hrResultCooled red velvet cakeused in step 34
30	150 g		Spoon the cream cheese into the mixing bowl.⏱ 5sResultFull-fat cream cheese
31	100 g		Sift the icing sugar over the cream cheese.⏱ 5sResultFull-fat cream cheese and icing sugar
32	60 ml		Pour the double cream into the bowl.⏱ 5sResultFull-fat cream cheese and icing sugar and double cream
33	—		Beat everything together on medium speed until the frosting is smooth, thick, and holds its shape.⏱ 2 minResultCream cheese frostingused in step 35
34	Cooled red velvet cakestep 29		Lift the cooled cake carefully onto the cake stand.⏱ 10sResultCooled red velvet cake
35	Cream cheese frostingstep 33		Spoon the frosting onto the top of the cake and spread it in swooping strokes with a palette knife to cover the surface generously. Keep any left over covered in the fridge and eat within 3 days.⏱ 1 minResultRed Velvet Cake
Total Time			1 hr 49 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Nutrition

per serving

Estimated · pre-cooking · 87% ingredients covered

Nutrient	Per serving
	707kcal
	9g
	33g
	20g
	92g
	65g
	2g
	223mg

Ingredients0/14

Tools0/18

Recipe

Red Velvet Cake

Red velvet cake with buttermilk and cream cheese frosting, layered with cocoa and bicarbonate of soda for tender crumb. Serves 4.

What you’ll doYou will cream butter and sugar until fluffy, then fold in a red-tinted mixture of flour and cocoa before adding a fizzing buttermilk base to form the batter. Bake until a skewer comes out clean, then cool completely before spreading a cream cheese frosting over the top.

Serves4

Total1 hr 49 min

LevelMedium

Ingredients

Unsalted butter, for greasing60 g
Caster sugar150 g
Egg1 piece
Vanilla extract1 tsp
Red food colouring, liquid colouring (use about ¼ tsp if gel)1 tbsp
Plain flour125 g
Cocoa powder1 tbsp
Salt1 pinch
Buttermilk120 ml
White wine vinegar1 tsp
Bicarbonate of soda0.5 tsp
Full-fat cream cheese150 g
Icing sugar100 g
Double cream60 ml

Tools

Mixing bowlSpoon20cm round sandwich tinSmall bowlLarge mixing bowlOvenCake standPalette knifeMedium bowlWire rackSkewerWhiskWooden spoonHand mixerBrushCooking thermometerBaking paperOven gloveSkewers

Method

Turn the oven on to 175 °C and let it come fully up to temperature.

175°C10 minOven

Put the small knob of butter into the sandwich tin.

5s20cm round sandwich tinUnsalted butter · 5 g

Use a pastry brush to spread the butter evenly over the inside of the tin.

20s20cm round sandwich tin, Brush

Press a circle of baking paper into the base of the sandwich tin.

30s20cm round sandwich tin, Baking paper

Put the butter into the large mixing bowl.

5sLarge mixing bowlUnsalted butter · 55 g

Add the caster sugar to the butter.

5sLarge mixing bowlCaster sugar · 150 g

Beat the butter and sugar together on medium-high speed until the mixture is noticeably pale, light, and fluffy.

4 minLarge mixing bowl, Whisk

Crack the egg into the bowl, discarding the shell.

10sLarge mixing bowlEgg · 1 piece

Add the vanilla extract.

5sLarge mixing bowlVanilla extract · 1 tsp

Beat on medium speed until the egg is fully incorporated and the mixture is smooth.

1 minLarge mixing bowl, Hand mixer

Add the red food colouring to the bowl.

5sLarge mixing bowlRed food colouring · 1 tbsp

Stir until the colour is evenly distributed through the mixture.

20sLarge mixing bowl, Wooden spoon

Weigh the plain flour into the medium bowl.

5sMedium bowlPlain flour · 125 g

Add the cocoa powder to the flour.

5sMedium bowlCocoa powder · 1 tbsp

Add the pinch of salt.

5sMedium bowlSalt · 1 pinch

Whisk the flour, cocoa, and salt together until evenly combined.

Result · Dry cake mixture · used in step 21

20sMedium bowl, Whisk

Measure the buttermilk into the small bowl.

5sSmall bowlButtermilk · 120 ml

Add the white wine vinegar to the buttermilk.

5sSmall bowlWhite wine vinegar · 1 tsp

Add the bicarbonate of soda and watch it begin to fizz.

5sSmall bowlBicarbonate of soda · 0.5 tsp

Stir briefly to combine — the mixture will foam up.

Result · Activated buttermilk mixture · used in step 22

15sSmall bowl, Spoon

Add the dry mixture to the red-tinted base and fold gently until just beginning to come together — do not beat.

30sLarge mixing bowl, Wooden spoonDry cake mixture · step 16

Pour in the fizzing buttermilk mixture and fold everything together until a smooth, even batter forms.

30sLarge mixing bowl, Wooden spoonActivated buttermilk mixture · step 20

Pour the batter into the lined tin and gently level the surface with the back of a spoon.

15s20cm round sandwich tin, SpoonRed velvet cake batter · step 22

Place the tin in the oven.

10s20cm round sandwich tin, Oven, Oven glove

Bake until a skewer inserted into the centre comes out clean and the cake is pulling away slightly from the sides of the tin.

175°C25 min20cm round sandwich tin, Skewers

Lift the tin out of the oven using oven gloves and set it on a wire rack.

15s20cm round sandwich tin, Oven, Oven glove

Leave the cake in the tin for 10 minutes to firm up before turning out.

10 min20cm round sandwich tin

Run a palette knife around the edge of the tin, invert it over the wire rack, and lift the tin away, peeling off the baking paper.

20sWire rack, Palette knifePartially cooled red velvet cake · step 27

Leave the cake to cool completely on the rack before frosting — it must be fully cold or the frosting will melt.

Result · Cooled red velvet cake · used in step 34

1 hrWire rack

Spoon the cream cheese into the mixing bowl.

5sMixing bowlFull-fat cream cheese · 150 g

Sift the icing sugar over the cream cheese.

5sMixing bowlIcing sugar · 100 g

Pour the double cream into the bowl.

5sMixing bowlDouble cream · 60 ml

Beat everything together on medium speed until the frosting is smooth, thick, and holds its shape.

Result · Cream cheese frosting · used in step 35

2 minMixing bowl, Hand mixer

Lift the cooled cake carefully onto the cake stand.

10sCake standCooled red velvet cake · step 29

Spoon the frosting onto the top of the cake and spread it in swooping strokes with a palette knife to cover the surface generously. Keep any left over covered in the fridge and eat within 3 days.

Result · Red Velvet Cake

1 minCake stand, Palette knifeCream cheese frosting · step 33

Printed 6 October 2026