- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Serves
- 12
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 300 g
- 15 g
- 6 g
- 4 g
- 3 g
- 240 ml
- 120 ml
- 15 ml
- 15 ml
- 10 ml
- 360 g
- 115 g
- 240 g
Process
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Heat oven to 175°C. Grease two 20 cm round cake tins, line the bases with parchment, and dust lightly with flour.
In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder and fine salt until evenly combined.
In a jug, whisk the buttermilk, neutral oil, eggs, red food coloring, white vinegar and 5 ml of the vanilla extract until smooth and uniformly red.
Pour the wet mixture into the dry ingredients and whisk gently just until no dry streaks remain, about 20–30 seconds. Do not overmix.
Divide the batter evenly between the two tins, smoothing the tops with a spatula.
Bake for 28–32 minutes, until a skewer inserted in the center comes out with a few moist crumbs and the tops spring back when lightly pressed.
Cool the cakes in the tins for 10 minutes, then turn out onto a wire rack, peel off the parchment and cool completely.
For the frosting, beat the cream cheese and unsalted butter with the remaining 5 ml vanilla extract on medium speed until smooth and lump-free, about 2 minutes.
Add the powdered sugar in three additions, beating on low after each until incorporated, then beat on medium for 1 minute until fluffy. Do not overbeat or it will loosen.
Place one cake layer on a serving plate, spread about one quarter of the frosting over it, then set the second layer on top.
Spread a thin crumb coat over the top and sides, refrigerate for 20 minutes, then cover with the remaining frosting, swirling the top with the back of a spoon.
Chill for at least 30 minutes before slicing so the layers cut cleanly.
Kitchen notes
Kitchen notes
- The most common mistake is overmixing once the buttermilk and vinegar hit the flour; stop as soon as the last dry streak disappears or the crumb turns tough and dense.
- Use gel food coloring rather than liquid if you want a deep red without adding extra liquid; add it to the wet mix, not the dry, so it disperses evenly.
- Room-temperature cream cheese and butter are essential for lump-free frosting; cold cream cheese will stay grainy no matter how long you beat it.
- If the frosting feels too soft to hold a swirl, chill it for 15 minutes before spreading rather than adding more sugar, which makes it gritty.
Substitutions
- buttermilk→240 ml whole milk mixed with 15 ml white vinegar, rested 10 minutes
- neutral oil→melted coconut oil or light olive oil
- cream cheese→full-fat mascarpone for a looser, less tangy frosting
- red food coloring→15 g beetroot powder mixed into the wet ingredients for a natural red
Storage & reheating
Store the frosted cake in an airtight cake box or a bowl covered with cling film in the fridge for up to 4 days; the cut faces dry out first, so press a piece of parchment against them. Unfrosted layers keep wrapped tightly at room temperature for 2 days or frozen for up to 2 months, thawing at room temperature before frosting. Bring slices to room temperature for 20 minutes before serving, or microwave a single slice for 10-15 seconds to soften the crumb; never reheat the whole frosted cake.
FAQ
The questions we get asked most
Why did my red velvet cake turn brown instead of red?
Too much cocoa powder or too little food coloring is usually the cause. Keep cocoa at 15 g for this size of batter and use gel coloring, which is more concentrated than liquid. Also check that your baking soda is fresh, since a weak rise leaves a denser, darker crumb.
Can I use natural cocoa powder instead of Dutch-process?
Yes, natural cocoa works and will give a slightly more reddish, tangier crumb because it is acidic. Dutch-process cocoa is darker and milder, so the cake looks a touch more brown. Either way, keep the vinegar and buttermilk, as they react with the baking soda to lift the cake.
Why is my cream cheese frosting runny?
The cream cheese or butter was too warm, or the frosting was beaten too long after the sugar went in. Chill the bowl and beaters, use full-fat cream cheese straight from the fridge but softened butter, and stop beating as soon as the sugar is incorporated. If it is already loose, refrigerate for 30 minutes and stir once before spreading.
Can I make red velvet cake ahead of time?
Yes. Bake the layers up to 2 days ahead, wrap them tightly in cling film and keep them at room temperature, or freeze for up to 2 months. Make the frosting up to 3 days ahead and refrigerate it in a sealed container, then let it soften for 30 minutes and beat briefly before using.
How do I know when the cake layers are done?
A skewer inserted into the center should come out with a few moist crumbs, not wet batter, and the top should spring back when pressed lightly. The layers also pull away from the tin sides slightly. Start checking at 28 minutes, as these layers dry out quickly if overbaked.
Can I bake this as a single 23 cm layer instead of two tins?
Yes, but the bake time changes. Pour all the batter into one greased and lined 23 cm tin and bake at 175°C for 40-45 minutes, checking from 38 minutes. Cool it completely, then split the layer horizontally with a serrated knife before filling.
Why does my red velvet taste soapy or metallic?
That comes from too much baking soda or from not measuring the vinegar correctly. Use the stated 6 g baking soda and 15 ml vinegar, and whisk them into the wet ingredients rather than dumping them in at the end. Fresh buttermilk also matters, as old buttermilk tastes sour and flat.
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