The classic red velvet cake is a timeless recipe that all home bakers should master. Its deep red colour and moist, tender crumb is perfectly complimented by a generous dollop of fluffy cream cheese icing.

If you’d like to bake a single layer cake or cupcakes using this recipe, scroll to the bottom of the method for ingredient conversions.

Prep:
20 min
Cook:
30 min
Serves:
12-14

Ingredients

Cake
  1. 180g unsalted butter, softened
  2. 450g caster sugar
  3. 1 ½ tsp salt
  4. 3 large eggs, room temperature
  5. 30g cocoa powder
  6. Queen Red Food Colour Gel
  7. 6 tsp Queen Natural Vanilla Extract
  8. 3 cups (450g) plain flour, sifted
  9. 1 ½ cups (375ml) buttermilk
  10. 4 ½ tsp white vinegar
  11. 1 ½ tsp bicarbonate soda
Cream Cheese Icing
  1. 250g cream cheese
  2. 2 tsp Queen Vanilla Bean Paste
  3. 100g unsalted butter, softened
  4. 4 cups (600g) icing sugar

Method - Cake

  1. Step 1

    Preheat oven to 170°C (fan forced). Grease and line three 20cm cake tins with baking paper.

  2. Step 2

    Combine butter, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on high until light and creamy, approximately 3-5 minutes. Add eggs one at a time, mixing until fully incorporated.

  3. Step 3

    Place cocoa powder in a small bowl with Vanilla Extract and add Red Food Colour Gel until a paste forms. Add to batter and mix until incorporated.

  4. Step 4

    Add half the flour and half the buttermilk to the batter, mix to incorporate. Add the remaining flour and buttermilk mixing until just combined.

  5. Step 5

    Mix vinegar and bicarb in a small bowl before adding to the batter and mix to incorporate. Pour into prepared tin and bake for 30 minutes or until an inserted skewer comes out clean.

Method - Icing

  1. Step 1

    In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth.

  2. Step 2

    Add Vanilla Bean Paste and butter and mix until just incorporated. Add icing sugar and mix on low until combined – do not over mix.

  3. Step 3

    Spread or pipe half the icing onto the first cake layer, top with second layer and repeat with remaining icing. Use a spoon or offset spatula to swirl the icing on top.

Convert this recipe:

1 x 20cm cake: 25-30 minutes
60g unsalted butter, softened
150g caster sugar
½ tsp salt
1 large egg, room temperature
1 tbsp (10g) cocoa powder
Queen Red Food Colour Gel
2 tsp Queen Vanilla Extract
1 cup (150g) plain flour, sifted
½ cup (125ml) buttermilk
1 ½ tsp white vinegar
½ tsp bicarbonate soda

Cream Cheese Icing
100g cream cheese
1 tsp Queen Vanilla Bean Paste
40g unsalted butter, softened
1 ½ cups (225g) icing sugar

 

2 x 20cm Layer cake: 25-30 Minutes
120g unsalted butter, softened
1 1/3 cup (295g) caster sugar
1 tsp salt
2 large eggs, room temperature
2 tbsp (20g) cocoa powder
Queen Red Food Colour Gel
4 tsp Queen Vanilla Extract
2 cups (300g) plain flour, sifted
1 cup (250ml) buttermilk
3 tsp white vinegar
1 tsp bicarbonate soda

Cream Cheese Icing
200g cream cheese
2 tsp Queen Vanilla Bean Paste
75g unsalted butter, softened
3 cups (450g) icing sugar

 

To make 12 standard size cupcakes: 18-20 minutes
60g unsalted butter, softened
150 caster sugar
½ tsp salt
1 large egg, room temperature
10g cocoa powder
Queen Red Food Colour Gel
2 tsp Queen Vanilla Extract
1 cup (150g) plain flour, sifted
½ cup (125ml) buttermilk
1 ½ tsp white vinegar
½ tsp bicarbonate of soda

Cooking time for cupcakes: Fill cupcake cases ¾ full (1/4 cup – 60ml) and bake for 18-20 minutes or until cupcake bounces back when pressed.

Comments & Reviews

5 stars

Maria