{"id":"fe467067-03cb-4bff-9afc-0252f973ba31","url":"https://recipestripper.com/recipes/fe467067-03cb-4bff-9afc-0252f973ba31","source_url":"https://www.bbc.co.uk/food/recipes/red_velvet_cake_70743","title":"Red velvet cake","description":"The bold colour of a red velvet cake is a delight to the eye and, with its rich cream cheese vanilla icing, it’s even more of a joy to eat.","servings":8,"servings_text":"Serves 8","prep_time":"PT1H","cook_time":"PT30M","image_url":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_velvet_cake_70743_16x9.jpg","ingredients":[{"text":"225g/8oz plain flour","item":"g/8oz plain flour","quantity":225},{"text":"20g/¾oz cocoa powder","item":"g/3/4oz cocoa powder","quantity":20},{"text":"1 tsp bicarbonate of soda","item":"bicarbonate of soda","quantity":1,"unit":"tsp"},{"text":"½ tsp baking powder","item":"baking powder","quantity":0.5,"unit":"tsp"},{"text":"pinch salt","item":"salt","unit":"pinch"},{"text":"175ml/6fl oz buttermilk, at room temperature","item":"ml/6fl oz buttermilk","quantity":175,"preparation":"at room temperature"},{"text":"½ tsp red food colouring paste","item":"red food colouring paste","quantity":0.5,"unit":"tsp"},{"text":"150g/5½oz unsalted butter, softened","item":"g/5 1/2oz unsalted butter","quantity":150,"preparation":"softened"},{"text":"225g/8oz caster sugar","item":"g/8oz caster sugar","quantity":225},{"text":"3 free-range eggs","item":"free-range eggs","quantity":3},{"text":"1 tsp vanilla extract","item":"vanilla extract","quantity":1,"unit":"tsp"},{"text":"300g/10½oz full-fat cream cheese","item":"g/10 1/2oz full-fat cream cheese","quantity":300},{"text":"75g/2¾oz unsalted butter, softened","item":"g/2 3/4oz unsalted butter","quantity":75,"preparation":"softened"},{"text":"3 tbsp clear honey or maple syrup","item":"clear honey or maple syrup","quantity":3,"unit":"tbsp"},{"text":"1 tsp vanilla extract or vanilla bean paste","item":"vanilla extract or vanilla bean paste","quantity":1,"unit":"tsp"}],"instructions":[{"number":1,"text":"Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in cake tins and line the bases with baking paper."},{"number":2,"text":"Sift together the flour, cocoa, bicarbonate of soda, baking powder and salt. In a jug, whisk together the buttermilk and food colouring."},{"number":3,"text":"Cream the butter and caster sugar together in a stand mixer until really pale and light, this will take at least 2–3 minutes."},{"number":4,"text":"Lightly beat the eggs and vanilla together. Gradually add the eggs to the creamed mixture, mixing well between each addition and scraping down the bowl from time to time with a rubber spatula."},{"number":5,"text":"Add the dry ingredients to the bowl in batches, alternating with the red buttermilk, mixing until well combined. Divide between the prepared tins and bake for 20–25 minutes or until a wooden skewer inserted into the middle comes out clean."},{"number":6,"text":"Leave the cakes to cool in the tins for 2–3 minutes, then turn out onto a wire rack and leave until completely cold."},{"number":7,"text":"To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the honey or maple syrup to taste. Add the vanilla and mix until smooth."},{"number":8,"text":"If the cake tops are domed, slice off the top of one, using a long serrated knife, to make it level. Crumble the off-cuts and set aside."},{"number":9,"text":"Place one cake layer on a serving plate and spread the top with 3 tablespoons of the frosting. Top with the second cake layer and lightly press together. Using a palette knife, cover the top and sides of the cake with the remaining frosting. Scatter the reserved cake crumbs around the top edge of the cake."}],"date_published":"2026-10-29T23:55:49.927393+00:00","date_modified":"2026-10-29T23:55:49.927393+00:00"}