Red velvet cake

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Red Velvet Cake

A classic red velvet cake should be soft, moist, lightly cocoa-flavored, slightly tangy, and paired with a rich cream-cheese frosting.

Cake

Ingredients

  • 250 g flour
  • 15 g unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 200 g sugar
  • 120 ml neutral oil
  • 2 eggs
  • 1 tsp vanilla
  • 240 ml buttermilk
  • 1 tbsp vinegar
  • 1–2 tsp red gel food coloring

Cream-cheese frosting

  • 250 g cream cheese, softened
  • 100 g butter, softened
  • 120–160 g powdered sugar
  • 1 tsp vanilla
  • Pinch of salt

Method

  1. Heat oven to 175°C. Grease and line two 20-cm cake pans.
  2. Whisk together flour, cocoa, baking soda and salt.
  3. In another bowl, whisk sugar, oil, eggs and vanilla.
  4. Mix in the buttermilk and red coloring.
  5. Add the dry ingredients and mix just until combined.
  6. Stir in the vinegar at the end.
  7. Divide between the pans and bake for about 25–30 minutes, until a toothpick comes out with a few moist crumbs.
  8. Cool completely before frosting.
  9. Beat butter and cream cheese until smooth. Gradually add powdered sugar, vanilla and salt.
  10. Frost between the layers, then cover the cake. Chill for at least 30 minutes before serving.

The key: don't make it taste like chocolate cake with red coloring. Red velvet is deliberately mild in cocoa, with the buttermilk/vinegar giving it that distinctive tang.

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