Classic Red Velvet Cake
The Dessert Favourite – Classic Red Velvet Cake
A timeless showstopper featuring a moist, velvet-textured sponge with a hint of cocoa, perfectly complemented by a smooth and fluffy cream cheese frosting.
This Red Velvet Cake is a celebration of texture and color. By using The Whatever Pan, the heat is distributed evenly, ensuring a perfectly level and tender bake. The subtle tang of buttermilk and white vinegar creates the signature “velvet” crumb, while the generous layers of cream cheese frosting provide a rich, indulgent finish. Whether for a birthday or a festive gathering, it’s a beautifully elegant centerpiece.
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Serves
12
Course
Dessert
Prepare
25 mins
Cooks
40 mins
½ cup unsalted butter, softened
1½ cups caster sugar
2 large eggs
¼ cup cooking oil
1 tbsp unsweetened cocoa powder
2½ tbsp red food colouring
2 tsp pure vanilla extract
1 tbsp white vinegar
2½ cups plain flour, sifted
1 tsp baking soda
1 tsp salt
1 cup buttermilk
For the Frosting
400g cream cheese, softened
½ cup unsalted butter, softened
2 tsp pure vanilla extract
4 cups icing sugar
1 Preheat your oven to 175°C/350°F
2 In a medium Jean Patrique Mixing Bowl, cream together the butter and sugar until light and aerated. Incorporate the eggs one at a time.
3 In a small separate bowl, whisk together the oil, cocoa powder, red food colouring, and vanilla until a smooth paste forms.
4 Blend the colour mixture and white vinegar into the butter base until the vibrant red hue is consistent throughout.
5 Sift the flour, baking soda, and salt together. Alternating in batches, add the dry ingredients and buttermilk to the wet mixture, whisking gently until just combined.
6 Dust your Whatever Pan with a light coating of cocoa powder. Pour in the batter and bake for 25–30 minutes, or until a skewer comes out clean.
7 Allow the cake to cool completely in the pan. Once chilled, use your Chopaholic Oriental Knife to trim the top for a level surface and carefully slice the sponge in half lengthwise.
8 Prepare the frosting by beating the cream cheese, butter, and vanilla until silky. Gradually add the icing sugar, whipping until light and fluffy.
9 Spread a generous layer of frosting over the first sponge, top with the second layer, and frost the top and sides smoothly.
10 For a professional touch, crumble the trimmed sponge pieces and use them to decorate the edges before serving.
| Nutrient | Amount |
|---|---|
| Energy | 2,050kJ / 490kcal |
| Fat | 26g |
| Saturated Fat | 14g |
| Carbohydrates | 62g |
| Sugars | 48g |
| Fibre | 1g |
| Protein | 5g |
| Salt | 0.8g |