I'm sharing with you the perfect red velvet cake with cream cheese frosting. This red velvet cake recipe from scratch is easy to make and tastes delicious!

This cake has the perfect texture with hints of chocolate and vanilla that make the red velvet red flavor. Pair this red velvet cake with fluffy cream cheese frosting for the ultimate red velvet cake. For red velvet decorating ideas crumble up the off cuts and sprinkle over the finished cake.

So if you would like to learn how to make red velvet cake recipe then just follow this red velvet cake recipe. Next time you are looking for how to make a cake recipe or how to make red velvet cake at home follow this!


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ABOUT

Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!

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EQUIPMENT FOR THIS RECIPE

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RED VELVET CAKE RECIPE

Red Velvet Cake Ingredients

Makes 1 Cake

¾ Cup | 170g Butter
1 Cup | 200g Sugar
2 Eggs
2 Tablespoons Liquid Food Colouring | 1 Teaspoon Gel Food Colouring
1 Teaspoon Vanilla Essence
1⅓ Cup | 160g Flour
3 Tablespoons Cocoa Powder
1 Teaspoon Baking Soda
½ Cup | 125ml Butter Milk
1 Teaspoon Vinegar

½ Cup | 115g Butter
6 oz | 170g Cream Cheese
3 Cups | 375g Icing Sugar | Powdered Sugar

Instructions

Cream together the butter and sugar until light and fluffy.
Crack in the eggs one at a time, mixing in between until fully incorporated.
Add the vanilla and food colouring a mix until well combined.
In a small bowl mix together the buttermilk and vinegar. Set to the side.
Sieve the dry ingredients into mixing bowl and pour over the buttermilk and vinegar mixture. Fold together until just combined.
Pour the cake batter into a 7 inch | 20cm cake tin and bake in a 180C | 350F oven for 35-40 minutes or until a skewer comes out clean.
Cool the cake in the tin for 10 minutes before transferring to a wire rack.
To make the frosting or icing place the butter and cream cheese in the bowl of a stand mixer or a large bowl if you are using a hand mixer and beat together for 5 minutes.
When the butter and cream cheese is light, fluffy and whipped add the sugar, a cup at a time until fully incorporated.
Use bread knife to level off the cake and decorate with the frosting.

Notes

This recipes makes one cake, to make a layer cake triple the recipe and bake in three cake tins.
If you do not have any buttermilk substitute with regular milk and double the vinegar to 2 teaspoons.
Place the frosting into the fridge for 30-40mins to thicken before using.

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