Nigella Red Velvet Cake Recipe

The Nigella Red Velvet Cake is a striking and delicious dessert with its vibrant red hue and light, velvety texture. Paired with a smooth cream cheese frosting, this cake is a true showstopper for any special occasion. It’s not just about the appearance though—the subtle hint of cocoa and the tanginess from buttermilk and vinegar give this cake its distinct flavor, making it both unique and indulgent.

What is Nigella Red Velvet Cake?

Nigella’s Red Velvet Cake is a classic red cake with a mild chocolate flavor, known for its soft, moist texture. The red color traditionally comes from food coloring, while the cream cheese frosting adds a tangy sweetness that complements the rich flavor of the cake. The cake is often used for celebrations and special occasions, thanks to its eye-catching appearance and delicious taste.

Other Popular Recipes

• Delia Smith Lemon Drizzle Cake
• Delia Smith Dorset Apple Cake
• Nigella Dorset Apple Cake

Why You Should Try This Recipe

• Stunning Presentation: The vibrant red color is perfect for celebrations.
• Classic Flavor: A unique balance of chocolatey and tangy flavors with a creamy frosting.
• Perfect for Special Occasions: This cake is a showstopper for birthdays, weddings, or holidays.
• Soft and Velvety Texture: The buttermilk in the cake makes it incredibly moist and light.
• Easy to Follow: Though it looks fancy, this recipe is simple enough for home bakers.

Ingredients Needed to Make Nigella Red Velvet Cake

For the Cake:

• Plain flour: 250g (9 oz), sifted for a smooth batter.
• Cocoa powder: 1 tablespoon, for the subtle chocolate flavor.
• Baking powder: 1 teaspoon, for leavening.
• Bicarbonate of soda: ½ teaspoon, to help the cake rise.
• Butter: 100g (3.5 oz), softened, for richness.
• Caster sugar: 200g (7 oz), for sweetness.
• Eggs: 2 large, at room temperature, for structure.
• Buttermilk: 240ml (8.5 fl oz), to keep the cake moist and tender.
• Red food coloring: 1-2 tablespoons, to give the cake its signature color.
• Vanilla extract: 1 teaspoon, for flavor.
• White vinegar: 1 teaspoon, to enhance the red color and balance the flavor.

For the Cream Cheese Frosting:

• Cream cheese: 200g (7 oz), softened, for the tangy frosting.
• Butter: 100g (3.5 oz), softened, for creaminess.
• Icing sugar: 300g (10.5 oz), sifted, for sweetness.
• Vanilla extract: 1 teaspoon, for flavor.

Equipment

• 2 round cake tins: 8-inch (20cm) in diameter, greased and lined with parchment paper.
• Mixing bowls: For preparing the batter and frosting.
• Electric mixer: For creaming the butter, sugar, and frosting.
• Spatula: To fold ingredients and spread the frosting.

Instructions to Make Nigella Red Velvet Cake

1. Preheat the Oven

Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line two 8-inch round cake tins with parchment paper.

2. Mix the Dry Ingredients

In a bowl, sift together the plain flour, cocoa powder, baking powder, and bicarbonate of soda. Set aside.

3. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and caster sugar together until pale and fluffy, using an electric mixer. This should take about 3-4 minutes.

4. Add Eggs and Food Coloring

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add the red food coloring and vanilla extract, mixing well to achieve an even red color.

5. Combine the Wet and Dry Ingredients

With the mixer on low, alternate adding the flour mixture and buttermilk in batches, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

6. Add Vinegar

Finally, stir in the white vinegar and give the batter one final mix to ensure everything is well combined.

7. Bake the Cakes

Divide the batter evenly between the two prepared cake tins. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean.

8. Cool the Cakes

Allow the cakes to cool in the tins for 10 minutes, then turn them out onto a wire rack to cool completely.

9. Make the Cream Cheese Frosting

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted icing sugar, beating on low speed until fully combined. Stir in the vanilla extract.

10. Assemble the Cake

Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous layer of the cream cheese frosting over the top. Place the second cake layer on top, and frost the top and sides of the cake evenly with the remaining frosting.

11. Decorate and Serve

Smooth the frosting using a spatula and, if desired, decorate the top of the cake with crumbs from trimming the tops of the cakes or with fresh fruit. Slice and serve!

What Goes Well With Nigella Red Velvet Cake

• Fresh berries: The tang of fresh berries complements the cream cheese frosting beautifully.
• Whipped cream: A light dollop of whipped cream adds an extra layer of indulgence.
• Coffee or tea: A hot drink like coffee or tea pairs perfectly with the rich flavor of red velvet cake.
• Chocolate drizzle: For an added layer of decadence, drizzle melted chocolate over the top.

Expert Tips for Making the Best Nigella Red Velvet Cake

• Use gel food coloring: Gel food coloring is more concentrated than liquid, giving you a vibrant red color without affecting the batter’s consistency.
• Don’t overmix: Mix the batter just until combined to avoid overworking the gluten, which can result in a dense cake.
• Make ahead: The cakes can be baked a day in advance and stored in an airtight container. Frost just before serving for the freshest result.
• Room temperature ingredients: Ensure your butter, eggs, and cream cheese are at room temperature for smooth mixing.

Easy Variations of Nigella Red Velvet Cake

• Red velvet cupcakes: Divide the batter into a cupcake tin and bake for 18-20 minutes for individual portions.
• Gluten-free version: Use a gluten-free flour blend to make a gluten-free red velvet cake.
• Chocolate red velvet cake: Add an extra tablespoon of cocoa powder for a more chocolatey flavor.
• Lemon cream cheese frosting: Add a bit of lemon zest to the cream cheese frosting for a tangy twist.

Best Practices to Store Nigella Red Velvet Cake

• Room temperature: Store the cake in an airtight container at room temperature for up to 2 days.
• Refrigeration: If storing for longer, refrigerate the cake for up to 5 days. Bring it to room temperature before serving.
• Freezing: You can freeze the cake (unfrosted) for up to 3 months. Wrap each layer tightly in cling film and foil. Thaw overnight in the refrigerator before frosting and serving.

Best Practices to Reheat Nigella Red Velvet Cake

• Room temperature: If refrigerated, let the cake come to room temperature for about 30 minutes before serving to enjoy the full flavor and texture.

How Can I Make Nigella Red Velvet Cake Healthier?

• Use less sugar: Reduce the sugar content by using a natural sweetener like honey or maple syrup in smaller quantities.
• Whole wheat flour: Substitute half of the plain flour with whole wheat flour for added fiber.
• Low-fat cream cheese: Use low-fat cream cheese for a lighter frosting option.
• Skip the food coloring: For a more natural version, you can omit the food coloring entirely or use beetroot powder for a natural red hue.

Nutrition Value (per slice)

• Calories: 380 kcal
• Protein: 4g
• Fat: 18g
• Carbohydrates: 55g
• Sugar: 42g
• Fiber: 1g

FAQs

Why is my red velvet cake dry?

Red velvet cake can turn out dry if it’s overbaked or if too much flour is used. To avoid this, check for doneness a few minutes before the recommended baking time and use a kitchen scale to measure ingredients accurately. Also, don’t overmix the batter, as this can make the cake dense and dry.

Can I make red velvet cake without food coloring?

Yes, you can make red velvet cake without food coloring. The red hue is traditionally achieved with food coloring, but you can substitute it with natural alternatives like beetroot powder or simply omit it for a cocoa-flavored velvet cake.

What’s the best substitute for buttermilk in red velvet cake?

A good substitute for buttermilk is to mix 240ml (1 cup) of milk with 1 tablespoon of white vinegar or lemon juice. Let the mixture sit for 5 minutes before using. This homemade version works well in place of buttermilk in the cake.

How long can red velvet cake be stored?

Red velvet cake can be stored at room temperature for up to 2 days in an airtight container. If you need to store it longer, keep it in the fridge for up to 5 days. Bring the cake to room temperature before serving for the best texture.

Final Words

The Nigella Red Velvet Cake is a stunning, flavorful dessert that’s sure to impress. With its rich, velvety texture, subtle cocoa flavor, and tangy cream cheese frosting, this cake is a true celebration of both taste and appearance. Perfect for birthdays, holidays, or any special occasion, this red velvet cake will be a crowd-pleaser every time!

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