Classic Red Velvet Cake
Two crimson layers under cream cheese frosting, tender as flannel.
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Before You Start
Red velvet is not chocolate cake with dye. It is its own thing: a buttermilk and vinegar crumb with just enough cocoa to read as cocoa, impossibly tender, under a sharp cream cheese frosting. The acid duo of buttermilk and vinegar is what makes the crumb velvet, softening the flour and keeping the whole thing plush for days.
Instructions
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1
Heat the oven to 175°C / 350°F. Grease and line two 20 cm round tins.
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2
Whisk the flour, sugar, cocoa, baking soda and salt in a big bowl.
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3
Whisk the oil, buttermilk, eggs, vinegar, vanilla and colouring in a jug until even and alarming in colour.
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4
Pour the wet into the dry and whisk just until smooth. The batter is thin, which is correct.
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5
Divide between the tins and bake 28 to 32 minutes, until a skewer comes out clean. Cool 10 minutes in the tins, then fully on a rack.
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6
Frosting: beat the butter until pale, add the powdered sugar in stages, then beat in the cold cream cheese just until smooth, about 30 seconds. Stack and frost the completely cooled layers, then chill 30 minutes to set before slicing.
💡 Baker's tips
- Gel colouring, not liquid. A tablespoon of gel gives the true crimson. Liquid bottles need so much volume the crumb suffers, and it still comes out pinkish brown.
- Beat cream cheese briefly and cold. Warm or long-beaten cream cheese frosting turns to soup, and no amount of extra sugar rescues it.
🔀 Make it your own
- Bake as 24 cupcakes for 18 to 20 minutes.
- A crumbed layer: blitz the cake trimmings and press them onto the frosted sides, the classic bakery finish.
📦 Storing & freezing
Fridge for 4 days under a cake dome, brought to room temperature before serving. Unfrosted layers freeze for 2 months, and frosting a half-frozen layer is actually easier.
❓ Frequently asked
What makes red velvet different from chocolate cake?
Far less cocoa, plus buttermilk and vinegar. The acids tenderise the crumb and give the faint tang that defines the style. The colour is tradition, not flavour.
Why is my cream cheese frosting runny?
The cream cheese was warm, whipped too long, or a spreadable tub variety. Use cold, full fat block cream cheese and beat it in last, briefly.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
