Red Velvet cake is just a perfect cake for any celebration. It stays moist and tastes fresh even a couple of days later, so if you need to make a cake in advance, this is the perfect choice.
It has a combination of flavors – mild cocoa, sweet vanilla and tangy buttermilk. Its texture is dense and soft and “velvet”. The silky cream cheese frosting makes red velvet cake the queen of all layer cakes.
There’s nothing tricky about this recipe, it’s easy to make, just like an ordinary sponge cake.
INGREDIENTS
For the sponges:
- 400g plain flour
- 2 tbsp cocoa powder
- 1 tsp baking soda
- 2 large eggs
- 330g caster sugar
- 200 ml vegetable oil
- 250 ml buttermilk
- 100g unsalted butter
- 1 tsp white vinegar
- 2 tsp vanilla extract
- a pinch of salt
- 1 tbsp red food coloring (gel)
For the icing:
- 400g cream cheese (block)
- 115g unsalted butter
- 450g powdered sugar
- vanilla extract
STEPS
Preheat oven to 180°C.
Butter two round cake pans and dust with cocoa powder.
Sift flour, salt, soda and cocoa powder. Whisk to combine and set aside.
Beat the butter and sugar on a medium speed (about 1 minute).
Add eggs, one at a time and continue to beat until the mixture is smooth.
Add vegetable oil, vinegar, vanilla, buttermilk and red food coloring. Beat until combine.
Now, add dry ingredients mixing at low speed. Batter is ready to go in your pans.
Bake red velvet cake for about 25-30 min until a toothpick comes out clean.
Let it cool completely before frosting.
Frosting
Beat the cream cheese and butter together on medium-high speed for 2-3 minutes, until smooth. Add powdered sugar, vanilla and a pinch of salt. Beat for 3 minutes until creamy and fluffy. For a more detailed cream cheese frosting recipe check this link.
Frost your red velvet cake and sprinkle with the remained red velvet crumbs.
