Red velvet cake

Name: Red velvet cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Chocolate
Ingredients: 115 g unsalted butter; 330 g white caster sugar; 2 eggs; 250 ml vegetable oil; 400 g flour; 10 g cocoa powder; 250 ml buttermilk; pinch of salt; 3 tbsp red food coloring (liquid); 2 tsp baking soda; 2 tbsp white vinegar; 2 tsp vanilla extract; 400 g cream cheese; 200 g unsalted butter; 400 g powdered sugar; 1 1/2 tsp vanilla

Prep time30 minutes

Cook time30 minutes

Rest time10 minutes

Total time~1 hour 10 minutes

DifficultyMedium

Servings6

This Red Velvet Cake is moist, rich, and topped with a creamy cream cheese frosting. Finished with a light outer layer and red velvet crumbs, it's both delicious and visually stunning.

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Cocoa Recommendation

What cocoa should I use?

Cocoa powder adds a subtle, distinct chocolate flavor. It also adds to the velvety texture of the cake, creating a deeper, reddish brown color.

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The Recipe

Follow these steps to create your masterpiece

Ingredients

Red Velvet Cake Ingredients

115 g unsalted butter
330 g white caster sugar
2 eggs
250 ml vegetable oil
400 g flour
10 g cocoa powder
250 ml buttermilk
pinch of salt
3 tbsp red food coloring (liquid)
2 tsp baking soda
2 tbsp white vinegar
2 tsp vanilla extract

Cream Cheese Frosting Ingredients

400 g cream cheese
200 g unsalted butter
400 g powdered sugar
1 1/2 tsp vanilla

Method

Cake Batter Preparation

1. Preheat the oven

Preheat your oven 180°C and line two 20 cm cake pans with parchment paper rounds, then grease the parchment paper.

2. Mix the sugar and butter

Mix butter and white caster sugar together until combined, then add eggs one at a time.

3. Incorporate Dry and Wet Ingredients

Add sunflower oil, flour, and cocoa powder to the mixture. Stir slowly until it becomes a thick batter.

4. Add Buttermilk

Gradually pour in the buttermilk, mixing until the batter becomes smooth again.

5. Add Salt and Color

Add salt and red food coloring.

6. Add the baking soda and vinegar

Mix baking soda and vinegar together and immediately spoon it into the batter, stirring to combine.

7. Divide and Bake

Divide the batter into two baking pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cakes rest in the pans for 10 minutes. Then flip them out onto a cooling rack to finish cooling.

Frosting Preparation

8. Add Butter and Sugar

Mix butter, powdered sugar, and vanilla extract until the mixture turns white and fluffy.

9. Add Cream Cheese

Gradually add the cream cheese to the butter mixture, gently folding until combined. Be careful not to overmix to prevent the frosting from becoming too soft.

10. Assemble and frost

Once the cakes have cooled, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. (Reserve the trimmed pieces for decoration). Place one cake layer on a serving plate and spread a thick layer of frosting on top. Stack the second layer on top and lightly frost the outside of the cake for a "naked" look.

11. Decorate

Crumble the reserved cake pieces and use them to decorate the edges of the cake, completing your red velvet creation.

Chef's Background

Hyram De La Paz is the creative force behind The Cocoa Circle's recipe magic. A professionally trained bonbon specialist with over six years of experience in high-energy kitchens, including a three-star Michelin destination, Hyram knows his way around cocoa like nobody else. His sweet spot is baking. In our kitchen, he blends world-class technique with a dash of imagination to turn cocoa into something spectacular.