Red Velvet Cake

Before you start

Red velvet is a buttermilk cake with just a little cocoa, a touch of vinegar and enough red color to make it vivid. The cocoa should be a background note, not chocolate cake; the defining flavor is the mild tang from buttermilk and vinegar, which react with baking soda to make a soft, velvety crumb. Oil keeps the layers moist for days.

The color decision is practical. Gel food coloring gives a deep red with only a tablespoon; liquid supermarket coloring needs about twice as much and can thin the batter. Using natural cocoa rather than Dutch-process keeps the red brighter. The classic pairing is a cream cheese frosting, kept thick by using cold block cream cheese and not overbeating it.

Ingredients

• Cake310 g (2½ cups, spooned and leveled) all-purpose flour
• 300 g (1½ cups) granulated sugar
• 12 g (2 tbsp) natural unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp fine salt
• 240 ml (1 cup) neutral oil
• 2 large eggs — room temperature
• 240 ml (1 cup) buttermilk — room temperature
• 1 tbsp red gel food coloring — or 2 tbsp liquid coloring
• 1 tbsp white or cider vinegar
• 2 tsp vanilla extract
• Cream cheese frosting340 g (12 oz) full-fat block cream cheese — cold
• 170 g (¾ cup) unsalted butter — softened
• 360 g (3 cups) powdered sugar — sifted
• 2 tsp vanilla extract
• Pinch fine salt

Method

1. Heat the oven to 180°C (350°F). Grease the pans and line the bottoms with parchment.
2. Whisk the flour, sugar, cocoa, baking soda and salt in a large bowl.
3. In a second bowl, whisk the oil, eggs, buttermilk, food coloring, vinegar and vanilla until the color is even.
4. Pour the wet ingredients into the dry and whisk just until smooth, about 30 seconds. Scrape the bottom of the bowl to catch any pockets of flour.
5. Divide between the pans and bake for 25 to 30 minutes, until the tops spring back and a toothpick in the center comes out clean. Cool 10 minutes in the pans, then turn out and cool completely.
6. For the frosting, beat the softened butter until smooth and creamy. Add the cold cream cheese in pieces and beat on medium just until combined, about 30 seconds. Add the powdered sugar, vanilla and salt and beat on low until smooth, then on medium for 30 seconds more.
7. Trim the domes if needed; crumble the trimmings to decorate. Fill with about a cup of frosting, stack, apply a thin crumb coat and chill for 15 minutes. Finish with the remaining frosting and press the crumbs around the base if you like.

Tips for success

• Beat the butter first, then add the cold cream cheese briefly. Long beating warms and thins cream cheese frosting.
• Wear gloves or use a spatula when handling the trimmings; the color stains hands and towels.
• If the frosting turns soft, refrigerate it for 20 minutes rather than adding more sugar.

Substitutions

Red gel coloring

Use beet powder (about 2 tbsp) for a dye-free cake. The color bakes to a duller brick red and the flavor turns slightly earthy.

Buttermilk

Use 240 ml milk soured with 1 tbsp lemon juice. Plain kefir is also a close match.

Oil

Half melted butter adds flavor, but the cake firms up more in the fridge.

Variations

Cupcakes

Fill 24 lined cups two-thirds full and bake 18 to 20 minutes. Half the frosting is enough to pipe a swirl on each.

Ermine frosting

Swap the cream cheese frosting for a cooked flour-and-milk frosting beaten with butter and sugar for a lighter, less tangy finish.

Troubleshooting

Cake looks brown rather than red

Too much or Dutch-process cocoa, or a weak liquid coloring. Use natural cocoa, measure exactly and use gel coloring.

Runny cream cheese frosting

Tub cream cheese or overbeating. Use cold block cheese, mix briefly and chill before spreading.

Dry layers

Too much flour or overbaking. Spoon and level the flour, and begin testing at 25 minutes.

Storage

Because of the cream cheese frosting, refrigerate the cake, covered, and eat within 4 days. Do not leave it out longer than 2 hours. Let slices stand for 20 minutes before serving for the softest texture.

Safety notes

Cream cheese frosting is perishable; keep the cake refrigerated. Do not taste the uncooked batter. Contains wheat, egg and milk.