Description

This classic Red Velvet Cake features moist, tender layers infused with a subtle cocoa flavor and a signature tang from buttermilk and vinegar. Paired with a luscious, creamy cream cheese frosting, this cake is perfect for celebrations and dessert cravings alike. The recipe ensures a vibrant red color and a rich taste, achieved through precise ingredient choices and baking techniques.

Ingredients

Scale

For the Red Velvet Cakes

2 ¼ cups (338 g) plain / all-purpose flour
¼ cup (35 g) corn starch / cornflour
2 tbsp (16 g) unsweetened cocoa powder
1 tsp (5 g) baking soda / bicarbonate of soda
½ tsp (3 g) salt
1 cup (250 mL) canola oil (or any other flavourless vegetable or cooking oil)
125 g (½ cup) unsalted butter, melted and cooled slightly
1 ½ cups (360 g) caster / superfine sugar
2 large eggs
1 tsp (5 mL) white vinegar
1 cup (250 mL) buttermilk (substitutes do not work well)
2 tsp (10 g) vanilla extract
2 tbsp (40 mL) red liquid food colouring OR 1 tbsp (10 g) high-quality gel food colouring

For the Cream Cheese Frosting

125 g (½ cup) unsalted butter, at room temperature
250 g (8.8 oz / 1 cup) block cream cheese, at room temperature
4 cups (560 g) icing / powdered sugar
2 tbsp (40 mL) lemon juice
1 tsp (5 g) vanilla extract

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Instructions

Prepare the Oven and Pans: Preheat your oven to 160°C/320°F (fan-forced/convection) or 180°C/355°F (standard). Grease and line two 20 cm (8 inch) cake pans with baking paper to ensure the cakes release easily after baking.
Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, corn starch, cocoa powder, baking soda, and salt. Whisk these components thoroughly to combine and ensure even distribution.
Combine Wet Ingredients: In a separate large bowl, whisk the canola oil together with the melted and slightly cooled butter. Add the caster sugar, eggs, white vinegar, buttermilk, vanilla extract, and red food colouring. Whisk everything together until the mixture is smooth and well incorporated.
Incorporate Dry and Wet Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until just combined, allowing a few lumps to remain; over-mixing can make the cake dense.
Fill the Cake Pans: Evenly divide the batter between the two prepared pans. Smooth the surface slightly with a spatula for even baking.
Bake the Cakes: Place both cake pans in the oven on the same rack and bake for 35 to 40 minutes. Rotate the pans around the 25-minute mark for even baking. The cakes are done when they are lightly browned around the edges and a skewer inserted into the center comes out clean.
Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then transfer them to wire racks to cool completely before frosting.
Make the Cream Cheese Frosting: Using an electric or hand mixer, beat the room-temperature butter and cream cheese in a large bowl until thick, pale, and creamy, about 3 to 4 minutes. Gradually add the icing sugar, lemon juice, and vanilla extract. Beat again for about 5 minutes until very pale, thick, and fluffy. Adjust consistency with additional icing sugar or lemon juice if needed.
Level the Cakes: If the cakes have domed, use a serrated knife to level the tops so the layers stack evenly.
Assemble the Cake: Place one cake layer on a flat serving plate. Spread one quarter of the cream cheese frosting evenly over the top. Carefully invert the second cake layer onto the first (top side down). Spread half of the remaining frosting over the top layer, starting at the center and spreading outward evenly. Use the remaining frosting to cover the sides smoothly with a flat (palette) knife.
Optional Decoration: Crumble any trimmed cake offcuts and press them gently onto the sides and top of the frosted cake for a decorative finish.
Chill: Refrigerate the cake for 1 to 2 hours to firm the frosting. Keep refrigerated until serving to maintain freshness and texture.

Notes

Storage: Keep the frosted cake covered in the refrigerator for up to 4 days to preserve its freshness and texture.
Freezing: Freeze unfrosted cakes by wrapping them individually in clingfilm and placing them in freezer bags. They can be stored for up to 6 months. Defrost at room temperature for 6 hours or overnight before frosting.
Ingredient Substitutions & Tips: Baking soda is essential for the cake’s tangy flavor; substituting 1 tsp with 3 tsp baking powder is possible but may alter flavor.
Use only flavourless oils like canola for best results; avoid coconut, olive, or avocado oils.
Do not substitute buttermilk in this recipe, as it is critical for flavor and texture.
White vinegar can be swapped with apple cider, brown, or malt vinegar, but never balsamic.
For even baking, bake both cakes on one rack and rotate midway or bake sequentially.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420 kcal
Sugar: 38 g
Sodium: 280 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0.3 g
Carbohydrates: 50 g
Fiber: 1.5 g
Protein: 5 g
Cholesterol: 65 mg