Red Velvet Cake

Method

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1. Line and grease two 20 cm cake tins. Heat the oven to 175°C / 345°F.

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2. Whisk the flour, sugar, cocoa, bicarbonate of soda and salt together thoroughly.

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3. In a jug, whisk the eggs, buttermilk, oil, vanilla, vinegar and food colouring until uniform.

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4. Pour the wet into the dry and whisk for 45 seconds until smooth. Oil-based batters tolerate mixing better than butter cakes, but do not go beyond smooth.

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5. Divide between the tins and bake for 28 to 32 minutes, until a skewer comes out clean and the tops spring back.

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6. Cool in the tins 10 minutes, then turn out onto a rack and cool completely — at least 2 hours.

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7. For the frosting, beat the butter alone for 3 minutes until pale, then add the icing sugar in two additions and beat smooth.

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8. Add the cold cream cheese and beat on low for no more than 60 seconds. Over-beating cream cheese frosting makes it soupy.

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9. Level the cakes, sandwich with a third of the frosting, and cover the top and sides with the rest. Chill 30 minutes before slicing.

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Chef’s Tips

• Cold cream cheese, soft butter. This combination is the key to a frosting that holds its shape.
• Gel colouring gives a deeper red with far less liquid than the bottled kind.
• Level the domed tops with a serrated knife and eat the offcuts. That is the baker's fee.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• Coffee or a glass of cold milk
• Serve at celebrations; it slices beautifully
• Follow a light dinner

Storage & Reheating

Refrigerate 4 days in a covered container, bringing slices to room temperature 30 minutes before serving. Unfrosted layers freeze 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.