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Red velvet cake recipe

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Looking for Valentine's Day baking inspiration? Try this classic red velvet cake recipe with silky cream cheese frosting for a decadent dessert that's sure to impress. Layer up rich red vanilla and chocolate sponges, ice with easy frosting and enjoy! See method

Serves 12
45 mins to prepare and 30-35 mins to cook
544 calories / serving

Ingredients

100g butter, softened
300g caster sugar
2 large eggs
3 tbsp cocoa powder, sieved
3 tsp red paste food colour
250g plain flour
150ml buttermilk
1 tsp vanilla extract
1 tsp bicarbonate of soda
2 tsp cider vinegar

For the icing

150g butter, softened
150g cream cheese
400g icing sugar, sieved

Each serving contains

Energy
2285kj
544kcal 27%
Fat
25g 36%
Saturates
15g 74%
Sugars
62g 69%
Salt
0.4g 7%

of the reference intake
Carbohydrate 78.9g Protein 4.9g Fibre 19g

Method

Heat the oven to gas 4, 180°C, fan 160°C. Grease and base line two 20cm round sandwich tins.

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Cream the butter and sugar. Beat in the eggs, then add the cocoa powder and the food colour. Beat in the flour and buttermilk, alternately, one-third at a time. Stir in the vanilla extract. Then mix together the bicarbonate of soda and the cider vinegar and stir into the cake batter. Divide the mixture between the tins and bake in the oven for about 30 minutes. Remove from the oven and leave to cool.

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To make the icing beat the butter and cream cheese together and then stir in the icing sugar. Spread a little of the mixture over one of the sponges. Place the other sponge on top. Spread the remaining icing over the top and sides of the cake and, using a teaspoon, make a swirling pattern on top.