Classic Red Velvet Cake

A moist and tangy red velvet cake with a creamy cream cheese frosting. This recipe delivers a perfect balance of flavors and a beautiful, vibrant color.

Prep Time

30 minutes

Total Time

1 hour 30 minutes

Calories

629 kcal

Difficulty

Medium

Equipment

7 items

Cost

£0.80/serving

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Mood:

Ingredients

Servings

21/2 cups all-purpose flour

£0.45

2cupsgranulated sugar

£0.60

1teaspoonbaking soda

£0.03

1teaspoonbaking powder

£0.03

1teaspoonsalt

£0.01

1tablespoonunsweetened cocoa powder

£0.10

1cupvegetable oil

£0.40

1cupbuttermilk

£0.80

2largeeggs

£0.50

2tablespoonsred food coloring

£0.20

1teaspoonwhite vinegar

£0.01

1teaspoonvanilla extract

£0.15

8ouncescream cheese, softened

£2.50

1cupunsalted butter, softened(2 sticks)

£2.20

4cupspowdered sugar

£1.50

1teaspoonvanilla extract

£0.15

Total Cost

£9.63

£0.80 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles.
2.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder.
3.
In a separate bowl, combine oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract. Mix well.
4.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5.
Divide the batter evenly between the prepared cake pans.
6.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
9.
Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.
10.
Once the cakes are completely cool, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate or cake stand.
11.
Spread a generous layer of cream cheese frosting over the first cake layer. Top with the second cake layer.
12.
Frost the entire cake with the remaining cream cheese frosting. Decorate as desired.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (148g)

629 kcal / 2633 kJ

Carbs

85g

33% of RDA

Fat

32g

46% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

70 g

78% of RDA

Sodium

271 mg

12% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a richer flavor, use cake flour instead of all-purpose flour.

Don't overbake the cake, as it will become dry.

Make sure the cream cheese and butter are softened to room temperature for a smooth frosting.

For a more intense red color, use gel food coloring.

Chill the cake for at least 30 minutes before serving to allow the frosting to set.

Cooking Equipment

2 x 9-inch round cake pans

Mixing bowls

Electric mixer

Measuring cups and spoons

Spatula

Parchment paper

Cooling rack

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Let AI create complementary recipes to complete your meal

Share recipe

Loading recipe...