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Red Velvet Cake

This gorgeous Red Velvet Cake is just so moist and it’s perfectly paired with my cream cheese frosting. I get asked all the time what my favourite cupcake or cake flavour is. This is it!

Red Velvet Cake

Red Velvet Cake

Serves 20

5 from 2 votes
Prep Time: 1 hr 15 mins
Cook Time: 1 hr
Total Time: 2 hrs 15 mins
Course: Dessert, American
Cuisine: American

Ingredients

Cake

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar (caster - superfine sugar)
  • 2 tbsp unsweetened coca powder
  • 1 tsp bicarbonate of soda (baking soda)
  • 1/2 tsp fine salt
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups buttermilk
  • 2 tsp vanilla extract
  • 2 tbsp red liquid food dye

Frosting

  • 3 batches Cream Cheese Frosting


Instructions

Cake

  • Please note: To make the 6 layered cake you see pictured; you’ll need to double the cake recipe only. All other measurements are enough to fill, crumb coat and finish decorating the cake.
  • Preheat a fan-forced oven to 140°C / 275°F or a conventional oven to 160°C / 320°F. Spray three 20 cm (8 inch) cake tins with oil spray and line the bottoms with baking paper. Set aside.
  • Add the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt to a large mixing bowl. Mix on low speed with a hand mixer until combined.
  • Next, add the eggs, oil, buttermilk, vanilla and red food dye and continue mixing on low speed until everything is well combined. Scrape down the bowl and mix for a final 20 seconds on low speed.
  • Divide the cake mixture between the three tins. I find that using an ice-cream scoop makes it easy to distribute the batter evenly, ensuring that all three cakes will bake at the same rate.
  • Bake for 50-60 minutes, or until a toothpick inserted in the middle of the cake comes out clean. If the toothpick is coated with wet batter, continue baking for 10 minutes at a time until fully baked.
  • Allow the cakes to cool to room temperature in the tins, then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate, so I always bake my cakes the day before I decorate them.
  • To trim your chilled cakes, use a cake leveller or large serrated knife to carefully trim the crust off the top of each cake. Then trim each cake in half. You’ll end up with 6 layers.
  • To crumb coat your cake, add a dab of frosting onto a 10” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath.
  • Add frosting to a piping bag and frost a ring around the top of the cake. Fill the centre with more frosting. Use your small offset spatula to smoothen out the frosting before you add the next layer of cake. Repeat with the remaining layers.
  • Add more frosting around the sides and top of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake.
  • Use a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting on the sides and top. Get it as neat as you can. This should just be a neat, thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the final layer of frosting. Chill for 2 hours or overnight.
  • Your cake is now crumb coated and ready to be decorated any way you like!

Notes

Different cake size Conversions
Cake x.5 (1 layer, 8” cake OR 2 Layer, 6” Cake)
200g (1 ¼ cups) plain (all-purpose) flour
160g (¾ cup) caster (superfine) sugar
1 tbsp unsweetened cocoa powder
1 tsp baking powder
½ tsp bicarbonate of soda (baking soda)
½ tsp fine salt
2 eggs
95 ml (1/3 cup) vegetable oil
150 ml (¾ cup) buttermilk
1 tsp vanilla extract
1 tbsp red liquid food dye
1 batch cream cheese frosting
Cake x1 (2 layer, 8” cake OR 6 layer, 6” Cake)
400g (2 ½ cups) plain (all-purpose) flour
320g (1 ½ cups) caster (superfine) sugar
2 tbsp unsweetened cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
½ tsp fine salt
3 eggs
190 ml (¾ cup) vegetable oil
300 ml (1 ½ cups) buttermilk
2 tsp vanilla extract
2 tbsp red liquid food dye
1 batch cream cheese frosting
Cake x1.5 (3 layer, 7” Cake)
600g (3 ½ cups) plain (all-purpose) flour
480g (2 ¼ cups) caster (superfine) sugar
3 tbsp unsweetened cocoa powder
3 tsp baking powder
1 ½ tsp bicarbonate of soda (baking soda)
1 tsp fine salt
5 eggs
285 ml (1 cup) vegetable oil
450 ml (2 ¼ cups) buttermilk
2 tsp vanilla extract
3 tbsp red liquid food dye
2 ¼ batches cream cheese frosting
Cake x2 (6 layer, 8” cake)
800g (5 cups) plain (all-purpose) flour
640g (3 cups) caster (superfine) sugar
4 tbsp unsweetened cocoa powder
4 tsp baking powder
2 tsp bicarbonate of soda (baking soda)
1 ½ tsp fine salt
6 eggs
380 ml (1 ½ cup) vegetable oil
300 ml (1 ½ cups) buttermilk
4 tsp vanilla extract
4 tbsp red liquid food dye
3 batches cream cheese frosting

Nutrition

Serving: 20g
Calories : 208kcal
Carbonhydrates: 28g
Protein: 3g
Fat: 10g
Saturated Fat: 7g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 27mg
Sodium: 142mg
Potassium : 50mg
Fiber: 1g
Sugar : 16g
Vitamin A: 65IU
Vitamin C: 0.1mg
Calcium: 27mg
Iron: 1mg
Nutrition Disclosure

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2 comments

Avatar
Anissa April 30, 2021 - 12:14 pm

5 stars
Hello I can use one cake pans 8 inch x 5 inch please ? A French fan

Reply
Nick Makrides
Nick Makrides April 30, 2021 - 9:25 pm

Hi Anissa! You can certainly use that cake pan, but you would still need to bake the cake three times of type making the cake pictures on this page (3 layered, each one cut into two, 6 layered cake)

Reply

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