Red Velvet Cake with Cream Cheese Frosting!

A delicious & moist Red Velvet Cake smothered in Cream Cheese Frosting – Hello Cake Heaven!

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HAPPY 1ST BIRTHDAY TO MY BLOG – Jane’s Patisserie! ๐Ÿ™‚ Just want to say a MASSIVE thank you to everyone that supports my blog, likes my posts, comments on my posts, and especially to those who bake & share my recipes – I love you all!!

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Red Velvet Cake is one of those ‘in things’ that all coffee shops will sell at some point, and the recipe that everyone wants to have and use, but its one of the most inconsistent cakes to make at home that I have come across! After trying out a few recipes from other websites and such I decided that developing my own was best – as some recipes were so unreliable I just didn’t feel comfortable!

I would definitely say the key to the recipe is good quality food colouring – using the little liquid bottles you can buy from the supermarket, will NOT work! You will end up having to use about 5 bottle to make it work, and it’ll just taste manky – I use Sugarflair food colouring for all of my baking, and this is no different! I use the ‘Red Extra’ Colouring you can buy, which comes in at about ยฃ5 a pot, but it lasts for oodles amounts of time that this doesn’t matter! Also, the key of using the Buttermilk, Bicarbonate, and Vinegar means that the red colouring will be brought out even more, and you will get the classic Velvet Cake texture!

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I find the reason that peoples Red Velvet Cakes can fail is because of using lower quality food colouring, not mixing it with the cocoa powder (which is the ingredient that makes the colouring not work sometimes!!) and then not taking their time with the making of the cake. Gradually adding in all of the ingredients in the order specified makes a deliciously moist cake, that comes out super super SUPER bright red!

The cake has a delicious mix of the flavours of Chocolate and Vanilla, which is utter heaven to me!! The Cream Cheese Frosting on top is sweet, delicious, and marries with the cake perfectly – but Cream Cheese Frosting can always be a liiiitle bit runny in comparison to others, thats its nature, however – as long as you don’t over beat it too much – it’ll be dandy and delicious! I love this cake so so so much, so I really hope you guys do too!

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This cake serves 10-12!

Ingredients

Red Velvet Cake
– 125g Butter
– 300g Caster Sugar
– 2 Large Eggs
– 30g Cocoa Powder
– 3tsp Sugarflair Red Food Colouring
– 1tsp Vanilla Bean Extract
– 250ml Buttermilk
– 300g Plain Flour
– 1tsp Bicarbonate of Soda
– 2tsp White Vinegar
Cream Cheese Frosting
โ€“ 125g Butter, room temperature
โ€“ 1x 280g Philadelphia Full-Fat Cream Cheese
โ€“ย 1tsp Vanilla Bean Extract
โ€“ 400g Icing Sugar

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Method

1) To Bake the Red Velvet Cake – Preheat your oven to 170C/150CFan and Line two 8″ cake tins with butter and parchment paper – leave to the side for now.

2) Beat together the Butter and Sugar in a stand mixer till smooth and fluffy like you would a normal cake, and then gradually beat in the egg so that it doesn’t curdle (if it doesn’t curdle, beat in a little flour to bring it back)

3) In a small bowl, mix together the Cocoa Powder, Red Food Colouring, and Vanilla Extract to a thick dark paste (if it is struggling to become a paste, then add in a little milk to make it runnier and mix better – it needs to be smooth!) – it may take a couple of minutes but this will make it easier to add to the rest of the mixture if you do it this way – and the sponge will be more red!

4) Add this mixture to the butter mixture and beat until combined and coloured well – turn the speed down so its slow, and pour in half of the buttermilk. Add in half of the flour and beat again, and then the other half of the buttermilk & beat, and then the other half of the flour & beat (I realise this is faffy, but it works!) Finally – beat in the Bicarbonate of soda, and vinegar. Beat again for a couple of minutes until everything is smooth and incorporated well – separate into the two tins and bake in the oven for 30-35ย minutes until the middle of the cake comes out clean when poked with a skewer!

5) Once the cakes are baked, leave to coolย on a wire rack.

6) To make the Cream Cheese Frosting –ย With a stand mixer/electric whisk, beat the room temperature/softened butter for a couple of minutesย with the cream cheeseย so its really supple and smooth. Stir in the Vanilla extract.

7) Gradually add in the Icing Sugar till its all combined – try not to beat too hard, you’ll want to do this bit by hand.

8) Even your cakes out by cutting the tops off (if they’re uneven in the first place) layer on 1/3 of the Frosting, smooth it over, and add the other one on top – and add 1/3 more frosting. Finally,ย smooth the last 1/3 of frostingย round the edges as well, and sprinkle on some cake crumbs to give the classic red velvet finish!

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Tips and Ideas

I really really really recommend in investing in good quality Red Food Colouring for a red velvet cake – I use Sugarflair paste colours which you can buy online, or in cake decorating shops etc – but they don’t have a funny taste to them, you use far less to make them work, and they last so much longer!!

You really do need the butter in the frosting to be softened/at room temperature so that when you combine it with the cream cheese, it doesn’t take too long and it stays smooth. Cold butter will NOT work!

This cake will last in the fridge for up to 3 days, covered!

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ENJOY!

Find my other Cake recipes on myย Recipes Page!

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ยฉย Janeโ€™s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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47 Comments

  • Reply Prabhdit October 24, 2016 at 8:12 pm

    Hi I love this recipe, but I was wondering if buttercream frosting can be used instead of the cream cheese as it’s my friends birthday cake and they love buttercream ? thanks x

    • Reply Jane's Patisserie October 24, 2016 at 8:42 pm

      Yeah of course! You can use any frosting you like ๐Ÿ™‚

  • Reply Tamsin August 21, 2016 at 8:17 pm

    Hi Jane, love the blog so much!
    Was just wondering about the white vinegar in this recipe, is it white wine vinegar or can I use distilled malt vinegar?
    Thanks! ๐Ÿ™‚

  • Reply Mary F June 7, 2016 at 9:47 am

    I have made this cake a couple of times now and it always comes up trumps. Everyone loves it. Thank you Jane for sharing the recipe.

    • Reply Jane's Patisserie June 7, 2016 at 11:14 am

      Ohh thank you Mary! I am so glad that you all love it and its successful, thank you! ๐Ÿ™‚

  • Reply Ellie March 23, 2016 at 9:00 am

    Hi Jane! This recipe looks amaaaazing and I’m having a go at making it this week! I’m stuck though – I can’t find white vinegar and have distilled malt vinegar.. Are they they same? If not please help and tell me where I will find white vinegar!! Thank you! Xx

    • Reply Jane's Patisserie March 23, 2016 at 9:02 am

      Hiya! I’m not 100% sure I’m I’m honest if they’re the same as I’ve never seen the vinegar you have already – but I know some people have bought white wine vinegar instead by accident but it’s worked? So maybe try that one? ๐Ÿ™‚ xx

  • Reply Red Velvet Cake | bookboodle December 13, 2015 at 9:27 am

    […] recipe is from Jane’s Patisserie, I’d looked at lots and this seemed a more manageable recipe in terms of its method and […]

  • Reply chef mimi November 6, 2015 at 3:22 pm

    I’ve always been put off by the ingredients, but that has never kept me from enjoying red velvet cake! Yours is very pretty!

    • Reply Jane's Patisserie November 6, 2015 at 7:05 pm

      What ingredients put you off? ๐Ÿ™‚ and thank you!

      • Reply chef mimi November 6, 2015 at 10:30 pm

        well mostly the food coloring, plus I don’t get the vinegar…

        • Reply Jane's Patisserie November 7, 2015 at 1:56 pm

          The vinegar reacts with the bicarbonate giving it the texture and bringing the colour out more I believe ๐Ÿ™‚ but I get what you mean!

  • Reply Fortnightly Recipe November 4, 2015 at 11:58 pm

    Happy birthday to the blog! I can’t believe you’ve only been doing this a year, hands down my favourite blog and I’m planning on trying one of your cheesecake recipes this weekend! This is definitely one to remember too ๐Ÿ™‚

    • Reply Jane's Patisserie November 5, 2015 at 12:03 pm

      Awwwwh thank you so so much!! ๐Ÿ™‚ I really hope you like the cheesecakes – let me know how you get on!!

  • Reply Marisa's Italian Kitchen November 3, 2015 at 11:50 pm

    Happy 1st Blogoversary….Red Velvet Cake is the perfect choice ๐Ÿ™‚

  • Reply abbiosbiston November 3, 2015 at 9:45 pm

    This is my husband’s favourite. I made him one for his birthday ๐Ÿ™‚ http://abbiosbiston.com/2015/07/15/things-i-have-been-cooking-lately-120-red-velvet-cake/

  • Reply Garance November 3, 2015 at 5:55 pm

    Only a year? Wow, you’ve come so far!!!

  • Reply Madhu November 3, 2015 at 4:45 pm

    can this recipe be baked only for one cake? And not two baking trays?

    • Reply Jane's Patisserie November 3, 2015 at 5:56 pm

      The baking time will be considerably different if you do it one, and you potentially risk it drying out, but I don’t see why not.

      • Reply Madhu November 4, 2015 at 3:23 pm

        Okay ๐Ÿ™‚ and should I use self raising flour or just normal flour?

        • Reply Jane's Patisserie November 4, 2015 at 3:24 pm

          Stick with plain flour like the recipe states – the self raising side of things might make it rise too much and then fall in the middle!

  • Reply srividhya November 3, 2015 at 3:32 pm

    Happy birthday to your blog and what a wonderful cake to celebrate with. ๐Ÿ™‚

  • Reply apuginthekitchen November 3, 2015 at 1:55 pm

    Happy blogoversary, I do love a good red velvet cake. I have been disappointed with the recipes I have tried in the past. Your cake looks really perfect, next time I make one I will use your recipe. I do use good quality food coloring so I get that classic red color but am so glad you posted such detailed instructions. Thank you and Happy Birthday to your blog.

    • Reply Jane's Patisserie November 3, 2015 at 4:05 pm

      Aww thank you so much! ๐Ÿ™‚ I really would say that getting the paste of cocoa powder, vanilla and colouring is helpful – otherwise the paste food colouring might not disperse and it ends up all icky coloured! And thank you again!! ๐Ÿ™‚

  • Reply Anita Kushwaha November 3, 2015 at 1:51 pm

    Happy birthday! I agree, Red Velvet in the shops can be a hit or a miss. Well done! ๐Ÿ™‚

    • Reply Jane's Patisserie November 3, 2015 at 4:04 pm

      Its always a gamble when you buy it!! And thank you so much! ๐Ÿ™‚

  • Reply Mary November 3, 2015 at 1:46 pm

    Happy 1st Birthday to your fab blog. The cake looks delicious … i’ll be baking it for a friends birthday in a few weeks time.

    • Reply Jane's Patisserie November 3, 2015 at 1:47 pm

      Thanks Mary! And Oooh perfect, I hope everyone likes it!

  • Reply Beth November 3, 2015 at 1:15 pm

    Happy 1st birthday!!! That cake looks so delicious! Perfect way to celebrate ?

  • Reply Lynz Real Cooking November 3, 2015 at 1:06 pm

    What a beautiful and delicious looking cake!!

  • Reply Anisa November 3, 2015 at 12:39 pm

    Happy 1st birthday hope you have many more so glad I came across your blog x
    Can I ask do you use homemade buttermilk or shop bought please Jane? Many thanks xxx

  • Reply Haylee November 3, 2015 at 12:34 pm

    Happy blogoversary! Looks incredibly delicious, as usual!

  • Reply mypinchofyum November 3, 2015 at 11:55 am

    Amazing ๐Ÿ™‚

  • Reply Cher|cherthatdish November 3, 2015 at 11:51 am

    Happy birthday! (To your blog) and red velvet is a perfect way to celebrate! Yummmm

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