Red Velvet Cake Recipe

I always love making Red Velvet Cake. It's a showstopper that suits so many occasions - Valentine's Day, birthday parties, or sometimes just as a treat! The vibrant red colour makes it look spectacular, and the soft, velvety texture of each slice is simply irresistible. I also enjoy experimenting with the decoration every time, and I don't think I've ever decorated it the same way twice!

Although it looks like a sophisticated bake, it's actually much easier to make than you might think. Let me guide you through it.

What you'll need

To make the perfect Red Velvet Cake, you'll need three groups of ingredients: dry ingredients, wet ingredients and the luscious cream cheese frosting.

1. Dry ingredients

• Cake flour - I always use cake flour for my sponges because it creates a lighter, fluffier texture. If you don't have any, you can substitute it by mixing 110g of plain flour with 2 tablespoons of cornflour.
• Sugar - My love for baking comes from my dissatisfaction with overly sweet shop-bought cakes in the UK. My recipes always use slightly less sugar than most, keeping the balance just right.
• Cocoa powder - Why is there cocoa powder in a Red Velvet Cake? Originally, Red Velvet had a dark brown colour due to the chemical reaction between cocoa powder and vinegar. Over time, bakers started adding red food colouring to enhance its appeal.
• Salt and baking soda - Essential for balance and rise.

2. Wet ingredients

• Eggs - At room temperature.
• Vegetable oil - Keeps the cake moist and tender.
• Whole milk and vinegar - This combination is key to achieving that signature velvety texture. If your milk is cold, pop it in the microwave for 30 seconds to bring it to room temperature.
• Melted butter - Adds richness and depth of flavour.
• Vanilla extract and red food colouring - I find that Sugarflair Extra Red works best for a bold, vibrant colour.

3. Cream cheese frosting

• Full-fat cream cheese - The base for a smooth, creamy frosting.
• Mascarpone cheese - Optional, but I love adding it for an extra creamy texture. If you don't have it, just use more cream cheese.
• Double cream - Helps to create a light, airy consistency.
• Icing sugar - For just the right amount of sweetness.
• Vanilla extract - Rounds out the flavour beautifully.

Let's Bake!

Did I mention how easy it is to make this batter?

Making the batter

Start by mixing all the wet ingredients in a large jug. Make sure everything is well combined.

Add all the dry ingredients to the bowl of a stand mixer fitted with a paddle attachment. Mix at the lowest speed for about 30 seconds to ensure everything is evenly distributed.

With the mixer still running, slowly pour in the wet ingredients. Once everything is added, increase the speed to medium-high (setting 7-8 on a KitchenAid) and mix for exactly 1 minute. This helps develop the cake's structure - undermixing can result in a weak batter while overmixing can make the cake dense.

After 1 minute, turn off the mixer. You should now have a beautifully glossy, velvety red batter.

Baking the cake

I use two 8-inch baking tins for this recipe. Grease them lightly with sunflower oil spray, line the bottoms with baking paper, and divide the batter evenly between them.

With your oven preheated to 160°C, bake for 30-35 minutes. Start checking at 30 minutes by inserting a skewer into the centre - if it comes out clean, the cake is done. If not, bake for another 3 minutes and check again. Be careful not to overbake, or the sponge will turn out dry.

Once baked, remove the tins from the oven and let the cakes cool for 5-10 minutes before flipping them onto a wire rack. Let them cool completely.

Pro tip: If you're short on time (or if you want an ultra-moist sponge), wrap the cake in cling film and pop them in the freezer for about an hour. This locks in moisture and makes the cake firmer, which also makes decorating easier!

Making the cream cheese frosting

In a stand mixer fitted with a whisk attachment, beat the cream cheese, mascarpone (if using) and icing sugar for 1-2 minutes until smooth.

With the mixer running, slowly pour in the double cream and continue whisking for another 2 minutes or until the mixture thickens. Be careful not to overmix - once it's thick and fluffy, stop! Overbeating can cause the frosting to split and there's no way to fix it once that happens.

Finish with a splash of vanilla extract for extra flavour.

Time to decorate!

Now comes the fun part - decorating! You can go classic with a smooth, elegant finish, pipe swirls around the edges, or even crumble some of the cake trimmings on top for a rustic look. There's no right or wrong way to do it, so have fun and make it your own! I decorate mine as a semi-naked cake, finished with delicate heart shapes on top.

Final thoughts

Red Velvet Cake is one of those bakes that never fails to impress. It's visually stunning, incredibly soft and pairs beautifully with the rich creamy frosting. Whether it's for a special occasion or just a treat for yourself, this recipe is sure to be a hit.

If you give it a go, let me know how it turns out! I'd love to see your creations - please share the pictures in the comments.

Happy baking!

Have a look at my other cake recipes here.