Classic

Red Velvet with Cream Cheese Frosting

Name: Red Velvet with Cream Cheese Frosting
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: British
Ingredients: 300g plain flour; 2 tbsp cocoa powder; 1 tsp bicarbonate of soda; 1 tsp salt; 300g caster sugar; 240ml vegetable oil; 2 large eggs; 240ml buttermilk; 2 tbsp red food gel (not liquid); 2 tsp vanilla extract; 1 tsp white wine vinegar; 500g full-fat cream cheese, cold; 150g unsalted butter, softened; 300g icing sugar, sifted; 2 tsp vanilla extract

Velvety crumb with a gorgeous red hue, topped with tangy cream cheese frosting. A showstopper every time.

Prep25 min

Cook45 min

Serves12

LevelMedium

Method

Preheat oven to 170°C (150°C fan). Grease and line two 23cm round tins.
Sift together flour, cocoa, bicarbonate of soda, and salt.
In a large bowl, whisk sugar and oil until combined. Add eggs one at a time, then buttermilk, food gel, vanilla, and vinegar.
Fold in the dry ingredients until just combined — do not overmix.
Divide between tins and bake for 40 to 45 minutes. Cool completely.
For the frosting: beat cream cheese and butter until smooth. Add icing sugar and vanilla, beat until thick and creamy.
Important: do not overbeat — cream cheese frosting becomes runny if overworked.
Level the layers, frost between them, then cover the outside. Chill for 30 minutes before serving.

Tips & Notes

Use gel food colour, not liquid — it gives a more vibrant red without thinning the batter.
Keep the cream cheese frosting cold — it sets better when chilled.
The vinegar reacts with bicarbonate of soda for extra lift and tenderness.

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