Nigella Red Velvet Cake Recipe

This delicious red velvet cake is soft, moist, and flavorful. It’s made with simple ingredients like buttermilk, cocoa, and vanilla, then topped with a rich cream cheese frosting. Great for birthdays, holidays, or any time you want a special treat.

Ingredients Needed:

For the Cake:

• 2 ½ cups all-purpose flour 
• 1 teaspoon salt
• 1 teaspoon baking soda
• ½ cup unsalted butter 
• 1 ½ cups granulated sugar 
• 2 large eggs 
• 2 teaspoons vanilla extract
• 2 tablespoons cocoa powder
• 1 cup buttermilk 
• 1 tablespoon white vinegar
• 1 to 2 tablespoons liquid red food coloring

For the Cream Cheese Frosting:

• 2 8-ounce blocks of cream cheese 
• 1 ½ cups unsalted butter 
• 1 teaspoon vanilla extract
• Pinch kosher salt
• 1 ½ pounds confectioners sugar 

How To Make Red Velvet Cake Recipe?

1. Preheat the oven: set it to 175°C and grease three 6-inch cake pans or two 9-inch pans with butter and flour.
2. Mix the dry ingredients: in a bowl, sift the flour, salt, and baking soda together.
3. Cream the butter and sugar: in another large bowl, beat the butter until creamy, then add sugar and mix until light and fluffy.
4. Add eggs and vanilla: add eggs one at a time, mixing well after each, then mix in the vanilla.
5. Add cocoa powder: sift the cocoa powder into the bowl and beat just until blended, then scrape the sides.
6. Combine buttermilk mixture: in a small cup, mix buttermilk, vinegar, and red food coloring.
7. Combine wet and dry: with the mixer on low, add half of the flour mix, then half of the buttermilk mix. Repeat with the rest. Mix until just combined.
8. Bake the cakes: divide the batter into the pans and bake for 30–35 minutes, or until the tops feel springy. Let cakes cool in pans for 10 minutes, then move to a wire rack to cool completely.
9. Make the frosting: beat cream cheese and butter until smooth and fluffy. Add vanilla and salt and mix well.
10. Add the sugar: sift the sugar, then slowly beat it into the frosting mixture. Once combined, beat until light and fluffy.
11. Assemble the cake: spread frosting between the cake layers, then cover the top and sides. Smooth with a spatula and decorate as you like. Chill for 1 hour to set the frosting.

Recipe Tips:

• Measure flour the right way: always spoon the flour into your measuring cup and level it with a knife. Don’t scoop directly from the bag or you’ll use too much and the cake will turn out dry.
• Use room temperature ingredients: cold eggs, butter, or buttermilk won’t mix properly and can ruin the texture. Take them out of the fridge at least 1 hour before baking.
• Don’t overmix the batter: mix just until everything is combined. Overmixing will make the cake dense instead of soft and fluffy.
• Use enough red food coloring: if the color looks too light, add a little more. It should look bright red before baking, or it may turn brownish in the oven.
• Let cakes cool fully before frosting: if the cake is still warm, the frosting will melt and slide off. Always wait until the cake is completely cool.

How To Store Leftovers?

• Refrigerate: First, let the leftover red velvet cake cool down to room temperature. Once cooled, cover it tightly or place it in an airtight container. Store in the fridge for up to 7 days. Bring to room temperature before serving for the best texture.
• Freeze: Let the cake cool completely before wrapping each slice or layer in plastic wrap, then place it in a freezer-safe container or bag. Freeze for up to 2 months.

Nutrition Facts:

• Calories: 1504 kcal
• Total Fat: 66g
• Saturated Fat: 41g
• Cholesterol: 238mg
• Sodium: 1177mg
• Potassium: 392mg
• Total Carbohydrate: 212g
• Dietary Fiber: 2g
• Sugars: 167g
• Protein: 22g

Try More Nigella Lawson Recipes:

• Nigella Sausage Tray Bake Recipe
• Nigella Dauphinoise Potatoes Recipe

Nigella Red Velvet Cake Recipe

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

1504

kcal

This delicious red velvet cake is soft, moist, and flavorful. It’s made with simple ingredients like buttermilk, cocoa, and vanilla, then topped with a rich cream cheese frosting. Great for birthdays, holidays, or any time you want a special treat.

Ingredients

• For the Cake:

• 2 ½ cups all-purpose flour 

• 1 teaspoon salt

• 1 teaspoon baking soda

• ½ cup unsalted butter 

• 1 ½ cups granulated sugar 

• 2 large eggs 

• 2 teaspoons vanilla extract

• 2 tablespoons cocoa powder

• 1 cup buttermilk 

• 1 tablespoon white vinegar

• 1 to 2 tablespoons liquid red food coloring

• For the Cream Cheese Frosting:

• 2 8-ounce blocks of cream cheese 

• 1 ½ cups unsalted butter 

• 1 teaspoon vanilla extract

• Pinch kosher salt

• 1 ½ pounds confectioners sugar 

Directions

• Preheat the oven: set it to 175°C and grease three 6-inch cake pans or two 9-inch pans with butter and flour.
• Mix the dry ingredients: in a bowl, sift the flour, salt, and baking soda together.
• Cream the butter and sugar: in another large bowl, beat the butter until creamy, then add sugar and mix until light and fluffy.
• Add eggs and vanilla: add eggs one at a time, mixing well after each, then mix in the vanilla.
• Add cocoa powder: sift the cocoa powder into the bowl and beat just until blended, then scrape the sides.
• Combine buttermilk mixture: in a small cup, mix buttermilk, vinegar, and red food coloring.
• Combine wet and dry: with the mixer on low, add half of the flour mix, then half of the buttermilk mix. Repeat with the rest. Mix until just combined.
• Bake the cakes: divide the batter into the pans and bake for 30–35 minutes, or until the tops feel springy. Let cakes cool in pans for 10 minutes, then move to a wire rack to cool completely.
• Make the frosting: beat cream cheese and butter until smooth and fluffy. Add vanilla and salt and mix well.
• Add the sugar: sift the sugar, then slowly beat it into the frosting mixture. Once combined, beat until light and fluffy.
• Assemble the cake: spread frosting between the cake layers, then cover the top and sides. Smooth with a spatula and decorate as you like. Chill for 1 hour to set the frosting.

Notes

• Measure flour the right way: always spoon the flour into your measuring cup and level it with a knife. Don’t scoop directly from the bag or you’ll use too much and the cake will turn out dry.
• Use room temperature ingredients: cold eggs, butter, or buttermilk won’t mix properly and can ruin the texture. Take them out of the fridge at least 1 hour before baking.
• Don’t overmix the batter: mix just until everything is combined. Overmixing will make the cake dense instead of soft and fluffy.
• Use enough red food coloring: if the color looks too light, add a little more. It should look bright red before baking, or it may turn brownish in the oven.
• Let cakes cool fully before frosting: if the cake is still warm, the frosting will melt and slide off. Always wait until the cake is completely cool.