Red Velvet Cake

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Line and grease two 20 cm cake tins. Heat the oven to 175°C / 345°F.

   Mark done

2. Whisk the flour, sugar, cocoa, bicarbonate of soda and salt together thoroughly.

   Mark done

3. In a jug, whisk the eggs, buttermilk, oil, vanilla, vinegar and food colouring until uniform.

   Mark done

4. Pour the wet into the dry and whisk for 45 seconds until smooth. Oil-based batters tolerate mixing better than butter cakes, but do not go beyond smooth.

   Mark done Start 45 sec timer

5. Divide between the tins and bake for 28 to 32 minutes, until a skewer comes out clean and the tops spring back.

   Mark done Start 28 min timer

6. Cool in the tins 10 minutes, then turn out onto a rack and cool completely — at least 2 hours.

   Mark done

7. For the frosting, beat the butter alone for 3 minutes until pale, then add the icing sugar in two additions and beat smooth.

   Mark done Start 3 min timer

8. Add the cold cream cheese and beat on low for no more than 60 seconds. Over-beating cream cheese frosting makes it soupy.

   Mark done

9. Level the cakes, sandwich with a third of the frosting, and cover the top and sides with the rest. Chill 30 minutes before slicing.

   Mark done

Chef’s Tips

• Cold cream cheese, soft butter. This combination is the key to a frosting that holds its shape.
• Gel colouring gives a deeper red with far less liquid than the bottled kind.
• Level the domed tops with a serrated knife and eat the offcuts. That is the baker's fee.

Pairing Suggestions

• Coffee or a glass of cold milk
• Serve at celebrations; it slices beautifully
• Follow a light dinner

Storage & Reheating

Refrigerate 4 days in a covered container, bringing slices to room temperature 30 minutes before serving. Unfrosted layers freeze 3 months.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.