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:
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- 300g plain flour
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- 2 tablespoons cocoa powder
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- 1 teaspoon baking powder
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- 1 teaspoon baking soda
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- 1/2 teaspoon salt
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- 250ml buttermilk
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- 1 tablespoon white vinegar
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- 1 teaspoon vanilla extract
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- 200g unsalted butter (softened)
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- 300g caster sugar
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- 3 large eggs
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- 2 tablespoons red food coloring
For the Cream Cheese Frosting:
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- 300g cream cheese (softened)
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- 100g unsalted butter (softened)
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- 200g icing sugar (sifted)
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- 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.