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How to Bake a Red Velvet Cake

How to Bake a Red Velvet Cake

Red Velvet is probably the most romantic of all cakes with its vibrant red appearance, a smooth, delicate taste of chocolate, and a contrasting creamy white frosting. Typically presented as a layer cake, your party guests will be astonished by the red sponge and sweet aroma. This colourful cake will be a delight to anyone’s eyes at any celebration – read on to find out how to make it!

Cake Ingredients:

  • 2 Large Eggs (room temperature)
  • 2 tsp of Vanilla Extract
  • 400g of Sugar
  • 190g of Unsalted Butter (room temperature)
  • 50g of Cocoa Powder
  • 300g of Plain Flour
  • ½ tsp of Baking Powder
  • ¼ tsp of Salt
  • 1 tsp of Bicarbonate of Soda
  • 1 ½ tbsp of White Vinegar
  • 360ml of Buttermilk
  • 1 tsp of Red Food Colouring

Icing Ingredients:



METHOD 1: Show-Stopping Red Velvet Cake

  1. Firstly, pre-heat your oven to 170°C (150°C fan or gas mark 3) and grease two 8” square cake tins with a small amount of butter. Line the base and sides of both tins with greaseproof paper.
  2. Using an electric hand whisk, stand mixer, or a good old fashioned wooden spoon, beat the butter until smooth. Add the sugar and continue to beat until you have a light and fluffy mixture. Add one egg at a time, beating well after each one, and then add the vanilla extract.
  3. Sieve together the flour, baking powder, bicarbonate of soda, salt and cocoa powder into another bowl. Pour the buttermilk into another bowl and then add the flour bit by bit, mixing well after each spoonful. Stir in the vinegar and red food colouring before adding to the cake batter. Mix until well combined.
  4. Pour the red velvet mixture into the prepared cake tins and spread the tops to level. Bake for about 35 minutes or until the middle is cooked (check this by inserting a skewer into the centre and pulling it out to see if it comes out clean). Cool the cakes in their tins for about 20 minutes, and then transfer to a cooling rack until completely cool.
  5. For the Icing, beat the butter until completely smooth and fluffy, then add the cream cheese and beat again until well blended. Gradually start to add the icing sugar one spoonful at a time and beat on a low speed (if you’re using a hand or stand mixer). Gradually increase the speed until you run out of icing sugar. Finally, mix in the vanilla extract.
  6. Dollop a spoonful onto one layer and spread evenly with a spatula before placing the second layer on top. Spread icing over the top and around the sides. Top with red sprinkles, red edible glitter or other edible decorations to make a real statement. Ideally, you should chill your cake before slicing, but if you’re impatient, cut a slice and enjoy!
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