Adan Kendric Jamie Oliver Red Velvet Cake is a classic, elegant dessert with a rich, velvety texture and a hint of cocoa flavor. This cake is famous for its deep red color and smooth cream cheese frosting, making it a favorite for special occasions like birthdays, weddings, or any celebration. The combination of soft, moist cake and tangy frosting creates a perfect balance of sweetness and richness.
Why This Recipe is a Must-Try
- Classic and elegant: Red velvet cake is a timeless dessert that looks stunning on any dessert table.
- Moist and rich: The cake has a soft, tender crumb with a subtle cocoa flavor.
- Perfect for celebrations: This cake is ideal for birthdays, weddings, or special occasions.
- Cream cheese frosting: The tangy, creamy frosting perfectly complements the sweet cake.
- Simple ingredients: The recipe uses common pantry staples and a bit of red food coloring to achieve its signature look.
Other Jamie Oliver Recipes
What is Jamie Oliver’s Red Velvet Cake Recipe?
Jamie Oliver’s Red Velvet Cake is a traditional red velvet cake with a moist, slightly tangy flavor, thanks to a mix of buttermilk and cocoa. The cake is topped with a rich cream cheese frosting, creating a classic dessert that’s both delicious and visually striking.
Jamie Oliver’s Red Velvet Cake Recipe Ingredients
For the Cake:
- 300g plain flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 250ml buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 200g unsalted butter (softened)
- 300g caster sugar
- 3 large eggs
- 2 tablespoons red food coloring
For the Cream Cheese Frosting:
- 300g cream cheese (softened)
- 100g unsalted butter (softened)
- 200g icing sugar (sifted)
- 1 teaspoon vanilla extract
Step-by-Step Instructions to Prepare Jamie Oliver’s Red Velvet Cake Recipe
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking.
Step 2: Sift the Dry Ingredients
In a large bowl, sift together the plain flour, cocoa powder, baking powder, baking soda, and salt. This helps ensure the cake will have a smooth, even texture.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the buttermilk, white vinegar, vanilla extract, and red food coloring. Set aside.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and caster sugar together using an electric mixer until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition until fully incorporated.
Step 5: Combine Wet and Dry Ingredients
Gradually add the sifted dry ingredients to the butter mixture, alternating with the buttermilk mixture. Start with the dry ingredients, then add a portion of the wet ingredients, mixing gently after each addition. Continue this process until all the ingredients are combined, but be careful not to overmix the batter.
Step 6: Bake the Cake
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Make the Cream Cheese Frosting
While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted icing sugar and vanilla extract, beating until the frosting is light and fluffy.
Step 8: Frost the Cake
Once the cakes are completely cool, spread a layer of cream cheese frosting over the top of one cake layer. Place the second layer on top and frost the top and sides of the cake with the remaining frosting. Smooth the frosting with a spatula for an even finish.
Step 9: Serve
Slice and serve the red velvet cake, enjoying the rich, moist layers with the tangy cream cheese frosting.
What to Serve with Jamie Oliver’s Red Velvet Cake
- Tea or Coffee: Serve with a hot cup of tea or coffee for a perfect pairing.
- Fresh Berries: A side of fresh berries complements the sweetness of the cake.
- Whipped Cream: Add a dollop of whipped cream for extra indulgence.
Expert Tips for Mastering Jamie Oliver’s Red Velvet Cake
- Use gel food coloring: Gel food coloring provides a more vibrant red color without altering the texture of the batter.
- Don’t overmix the batter: Overmixing can lead to a dense cake, so mix until just combined.
- Ensure even layers: Use a kitchen scale to divide the batter evenly between the pans for uniform layers.
- Chill the cake before frosting: For easier frosting, chill the cake layers in the fridge for 30 minutes before assembling.
- Add lemon juice: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice to 250ml of regular milk and letting it sit for 5 minutes.
Variations of Jamie Oliver’s Red Velvet Cake Recipe
- Cupcakes: Turn this recipe into red velvet cupcakes by dividing the batter into cupcake liners and reducing the baking time to 18-20 minutes.
- Chocolate chips: Add chocolate chips to the batter for a chocolatey twist.
- Vegan version: Use dairy-free butter and cream cheese, and replace the eggs with flaxseed meal to make a vegan version of this cake.
- Coconut frosting: For a tropical twist, substitute some of the cream cheese frosting with coconut frosting.
How to Store Leftover Jamie Oliver’s Red Velvet Cake Recipe
- Refrigeration: Store the leftover cake in an airtight container in the fridge for up to 3 days. The cream cheese frosting requires refrigeration.
- Freezing: You can freeze the unfrosted cake layers for up to 2 months. Wrap each layer tightly in plastic wrap and foil before freezing. Thaw in the fridge overnight before frosting and serving.
- Reheating: Serve the cake chilled or at room temperature. Avoid reheating as it may melt the frosting.
Nutrition Value (per serving)
- Calories: 450 kcal
- Protein: 5g
- Carbohydrates: 60g
- Fat: 20g
- Fiber: 2g
Final Words
Jamie Oliver’s Red Velvet Cake is a classic dessert that’s perfect for any celebration. The moist, fluffy cake paired with the smooth cream cheese frosting makes this a show-stopping treat.
More Jamie Oliver Recipes
Print
Jamie Oliver Red Velvet Cake
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Jamie Oliver’s Red Velvet Cake is a traditional red velvet cake with a moist, slightly tangy flavor, thanks to a mix of buttermilk and cocoa. The cake is topped with a rich cream cheese frosting, creating a classic dessert that’s both delicious and visually striking.
Ingredients
For the Cake:
-
- 300g plain flour
-
- 2 tablespoons cocoa powder
-
- 1 teaspoon baking powder
-
- 1 teaspoon baking soda
-
- 1/2 teaspoon salt
-
- 250ml buttermilk
-
- 1 tablespoon white vinegar
-
- 1 teaspoon vanilla extract
-
- 200g unsalted butter (softened)
-
- 300g caster sugar
-
- 3 large eggs
-
- 2 tablespoons red food coloring
For the Cream Cheese Frosting:
-
- 300g cream cheese (softened)
-
- 100g unsalted butter (softened)
-
- 200g icing sugar (sifted)
-
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking.
In a large bowl, sift together the plain flour, cocoa powder, baking powder, baking soda, and salt. This helps ensure the cake will have a smooth, even texture.
In a separate bowl, whisk together the buttermilk, white vinegar, vanilla extract, and red food coloring. Set aside.
In a large mixing bowl, beat the softened butter and caster sugar together using an electric mixer until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition until fully incorporated.
Gradually add the sifted dry ingredients to the butter mixture, alternating with the buttermilk mixture. Start with the dry ingredients, then add a portion of the wet ingredients, mixing gently after each addition. Continue this process until all the ingredients are combined, but be careful not to overmix the batter.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted icing sugar and vanilla extract, beating until the frosting is light and fluffy.
Once the cakes are completely cool, spread a layer of cream cheese frosting over the top of one cake layer. Place the second layer on top and frost the top and sides of the cake with the remaining frosting. Smooth the frosting with a spatula for an even finish.
Slice and serve the red velvet cake, enjoying the rich, moist layers with the tangy cream cheese frosting.
