Name: Red Velvet Cake
Prep time: 45 min
Total time: 1 h 105 min
Yield: 12 servings
Ingredients: 400 g Caster sugar; 1 teaspoon Baking soda; 300 g Cream cheese; 4 Egg white; 240 ml Vegetable oil; 4 Egg yolk; 1 teaspoon White vinegar; 1 teaspoon Red food coloring; 360 g All purpose flour; ½ teaspoon Salt; 2 tablespoons Cocoa powder; 250 g Icing sugar; 240 ml Buttermilk; 365 g Unsalted butter; 1 tablespoon Vanilla extract

recipe by Kenwood https://kenwoodworld.com/

Total Time

1hr 45mins
Serves

12
Calories

792

based on 3 ratings

Indulge in the perfect centrepiece for any celebration with our two-tier Red Velvet Cake. This classic dessert combines layers of rich, velvety red cake with a sumptuous cream cheese frosting, creating a delightful blend of flavours and textures. Whether it's a birthday, anniversary, celebration, or any special occasion, this elegant two-tiered masterpiece is sure to impress and satisfy your guests' sweet cravings. Make your moments unforgettable with this decadent Red Velvet Cake that adds a touch of luxury to every celebration.

recipe updated May 22, 2025

Ingredients

Unsalted butter

365 g
All purpose flour

360 g
Cocoa powder

2 tablespoons
Salt

½ teaspoon
Baking soda

1 teaspoon
Caster sugar

400 g
Vegetable oil

240 ml
Egg yolk

4
Vanilla extract

1 tablespoon
White vinegar

1 teaspoon
Buttermilk

240 ml
Red food coloring

1 teaspoon
Icing sugar

250 g
Cream cheese

300 g
Egg white

4

Tools

Oven
Kenwood Chef
Medium bowl
Large mixing bowl
Piping bag
Round pan - 20cm (8")
Cake board - 23cm (9")

Step preview

Making the sponge cakes:
Preheat the oven - 175ºC
Grease the tins and line with parchment paper
Sift the ingredients into a medium bowl and set aside
Fit the Whisk Tool
Add the ingredients into the appliance bowl
Whisk - 3 minutes, speed Max
Transfer the whisked egg whites into a large bowl and set aside
Remove the Whisk Tool and fit the K-Beater
Add the ingredients into the appliance bowl
Mix – 1 minute, speed 3
Add the next ingredients
Mix – 2 minutes, speed 3
Then add the next ingredient and half of the flour mixture
Mix – 1 minute, speed 2
Add the remaining buttermilk and the flour mixture
Mix – 1 minute, speed 2
Add the next ingredient
Mix – 1 minute, speed 4
Using a spatula, fold in the egg whites into the mixture
Divide the batter between the two tins
Bake until a skewer inserted comes out clean – 30-35 minutes, 175ºC
Remove from the oven and let cool completely
Making the cream cheese frosting:
Clean the appliance bowl and fit the K-Beater
Add the ingredients into the appliance bowl, fit the splashguard
Mix and then scrape down the sides of the bowl with a spatula - 2 minutes, speed 3
Add the next ingredient
Mix – 2 minutes, speed 3
Assembling the cake:
Trim the cooled sponge with a cake leveller or a bread knife
Place the bottom sponge layer on a cake board and spread with a layer of cream cheese frosting
Top with the second sponge layer
Spread a thin layer of cream cheese frosting around the top and sides to crumb coat the cake
Chill in the fridge until set – 20-30 minutes
Once set, cover the sides and the top of the cake with cream cheese frosting
Transfer the remaining cream cheese frosting into a piping bag fitted with a large open star tip
Pipe rosettes of frosting around the top of the cake
Break up the excess cake trimmings into crumbs
Hold the cake at an angle over a large bowl and press cake crumbs around the sides of the cake
Sprinkle the remaining crumbs over the top of the cake
Serve

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