Red Velvet Cake
Serves 10
45 mins prep
30 mins cook
240 mins total
Red Velvet Cake is the ultimate celebration cake for so many reasons! This showstopper will catch the attention of everyone with its striking red color, rich cocoa flavor, and the perfect contrast of tangy cream cheese frosting. This eggless recipe offers a moist and tender crumb, and can easily be adapted to dairy-free, making it suitable for everyone at the party. Whether you’re new to red velvet or it’s a beloved favorite, this recipe is easy to prepare and always impresses.
2 servings
Red Velvet Sponge Cake
Cream Cheese Frosting Ingredients
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Preheat the oven to 350f (175C).
Grease 2 x 8-inch (20cm) round cake tins with baking spray and line them with baking paper.
In a bowl combine milk, yogurt and vinegar. Let this sit for a few minutes until curdled.
Add sugar, oil, vanilla extract. Mix with a hand whisk until sugar is dissolved.
Add the red food color as desired to the liquid ingredients.
In a separate bowl combine all the dry ingredients ( all purpose flour, cocoa powder, corn starch, baking soda and salt).
Mix the dry ingredients into the liquid ingredients to form a smooth cake batter.
Divide the cake batter equally into 2 cake pans. Tap gently to remove air bubbles.
Bake for 30-40 minutes or until firm to touch and insert a toothpick to check if it comes out clean.
Cool the cakes completely on a wire rack. Wrap it in plastic wrap to keep them moist.
Trim a very thin layer from the top before layering the cake. Reserve the trimmings for decorating with cake.
Frosting Instructions
Use a mixing bowl fitted with paddle attachment or a hand held electric whisk.
Whip the butter until it is light and fluffy on medium speed with an electric whisk.
Add powdered sugar in 2 parts.
Mix on medium speed until it is light and smooth, for about 4-5 minutes.
Add cream cheese & vanilla and mix until combined.
Cake Assembly Instructions
Trim a thin layer of both cakes to level them with a serrated knife to ensure they stack evenly. Reserve the trimmings to decorate the cake.
Place a small amount of cream cheese frosting on the center of your cake stand or serving plate.
Place one layer of the cake on the prepared cake stands or plate.
Using an offset spatula or butter knife, spread a generous layer of cream cheese frosting (at least 5-6 scoops) evenly over the top of the first cake layer. Smooth it out to ensure an even surface.
Carefully place the second cake layer on top of the frosted first layer. Align it as evenly as possible.
Apply a crumb coat by spreading a thin layer of cream cheese frosting over the entire cake. This layer seals in any crumbs and creates a smooth surface for the final coat. Chill the cake in the refrigerator for about 30 minutes.
After the crumb coat has set, apply the final layer of frosting. Smooth it out with the offset spatula. For a clean finish, you can use a bench scraper to smooth the sides.
If desired, use a piping bag to pipe rosettes or borders, to the top and sides of the cake. Sprinkle the reserved cake crumbs on the cake.
Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set and make slicing easier.
Once the cake is chilled and the frosting is set, remove it from the refrigerator and let it come to room temperature for about 10-15 minutes before serving. This allows the flavors to fully develop.
