Red velvet cake
Classic red velvet cake baked in soft layers and finished with creamy cream cheese frosting, creating a rich, smooth, and beautifully balanced dessert.
Updated : 04 March, 2026
Easy
About 45 min.
Ingredients
225 grams
Flour
20 grams
Cocoa powder
1 teaspoon
Baking soda
0.5 teaspoon
Baking powder
pinch
Salt
175 milliliters
Buttermilk
0.5 teaspoon
Food coloring
150 grams
Butter
225 grams
Sugar
3
Eggs
1 teaspoon
Vanilla extract
For the frosting
300 grams
Cream cheese
75 grams
Butter
3 tablespoon
Honey
1 teaspoon
Vanilla extract
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180°C/160°C Fan/Gas 4. Grease two 20cm/8in cake tins and line the bases with baking paper.
Step 2
In a bowl, sift together the flour, cocoa powder, bicarbonate of soda, baking powder, and salt. In a separate jug, whisk the buttermilk together with the food colouring until evenly blended.
Step 3
Using a stand mixer, cream the butter and caster sugar together until very pale and fluffy. This process should take at least 2-3 minutes to achieve the correct texture.
Step 4
Lightly whisk the eggs together with the vanilla extract. Gradually add the egg mixture to the creamed butter and sugar, mixing thoroughly after each addition. Scrape down the sides of the bowl occasionally with a rubber spatula to ensure everything is evenly incorporated.
Step 5
Add the dry ingredients to the batter in stages, alternating with the red buttermilk mixture. Mix until just combined and smooth.
Step 6
Divide the batter evenly between the prepared cake tins. Bake for 20-25 minutes, or until a wooden skewer inserted into the centre comes out clean.
Step 7
Allow the cakes to cool in the tins for 2-3 minutes, then carefully turn them out onto a wire rack and leave to cool completely.
Step 8
To make the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the honey or maple syrup to taste, then stir in the vanilla extract until fully combined.
Step 9
If the cakes have domed tops, trim the top of one layer with a long serrated knife to level it. Crumble the trimmed cake pieces and set them aside.
Step 10
Place one cake layer on a serving plate and spread 3 tablespoons of frosting evenly over the top. Position the second cake layer on top and press gently to secure.
Step 11
Using a palette knife, spread the remaining frosting over the top and sides of the cake. Finish by scattering the reserved cake crumbs around the top edge for decoration.
Author note
Share the recipe
