Description
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.
Ingredients
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.
Instructions
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!