Red Velvet Cake

A delicious dinner party favourite with a bright red base contrasted by the snowy white frosting.

This recipe results in a moist, vibrant red velvet cake with a light and fluffy texture, complemented by a sweet, marshmallow-like white frosting.

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@cookwitheugeneThe most irresistible red velvet cake 🍰 Full recipe in on my Substack in my bio 👉 #baking #bakingtok #cakelover #homebaker #bakersoftiktok #redvelvetcake #redvelvet #velvetcake #cakerecipe #dessertlover #foodie #easyrecipe #tiktokfood #yummy @Chef Reactions

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Ingredients

For the cake:

• 150g (5oz) butter, softened

• 300g (11oz) caster sugar

• 1 tsp vanilla extract

• 3 eggs, separated

• 250g (9oz) plain flour

• 5g (1oz) cornflour

• 1 tsp baking powder

• 2 level tbsp good-quality cocoa powder

• 250ml (9fl oz) buttermilk

• Red food colouring (use 2 tbsp liquid colour or ¼ tsp thick food paste)

• Pinch of salt

• 1 tsp white wine vinegar

• 1 tsp bicarbonate of soda

For the white frosting:

• 2 large egg whites

• 250g (9oz) caster sugar

• 50g (2oz) golden syrup

• Pinch of salt

• ¼ tsp cream of tartar

• 2 tbsp water

• 1 tsp vanilla extract

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Method

1. Preheat the oven to 180°C (350°F). Line the bases with parchment paper.

2. Beat the butter in a large bowl until soft. Add the sugar and beat until the mixture is pale and fluffy. Add the vanilla extract and the egg yolks, one by one, beating well after each egg.

3. Place the flour, cornflour, baking powder, and cocoa powder in a sieve resting on a plate. In a separate bowl, measure the buttermilk and mix in the red food colouring. It should be very red, so add more if needed.

4. Combine the ingredients. Sift one-third of the dry ingredients into the butter and eggs mixture, mixing just until combined. Then pour in one-third of the buttermilk mixture and mix until just combined. Continue adding in thirds until fully incorporated.

5. Whisk the egg whites. In a large, clean bowl, whisk the egg whites and salt until stiff peaks form. Add one-quarter of the whisked egg whites to the batter and mix. Fold in the remaining egg whites in three stages, using a large metal spoon, incorporating as much air as possible.

6. In a small bowl, mix the vinegar and bicarbonate of soda until it bubbles. Gently fold this into the batter. Quickly pour the batter into the prepared tins and smooth the tops.

7. Bake the cake. Place in the oven for 25–30 minutes, or until a skewer inserted into the middle comes out clean. Leave the cakes in the tin for 15 minutes, then run a knife around the edges to loosen them and invert onto a wire rack to cool.

8. Prepare the frosting. Place the egg whites, sugar, golden syrup, salt, cream of tartar, and water in a stainless steel, heatproof bowl set over a saucepan of simmering water (the base of the bowl should not touch the water).

9. Whisk the mixture. Using a handheld electric beater or a balloon whisk, whisk until the mixture is shiny with stiff peaks. Remove from heat and continue whisking for 2 minutes. Stir in the vanilla extract.

10. Ice the cake. Immediately spread the frosting over the middle, top, and sides of the cake with a palette knife. Fluff up the frosting to form little peaks. Work quickly, as the icing sets fast. Leave for at least 30 minutes to allow a thin crust to form, creating a creamy interior.