Soft Red Velvet Cake
About this recipe
This Soft Red Velvet Cake is a delightful treat that promises to be incredibly soft and flavorful, topped with a luscious cream cheese buttercream. The creator, Cakes by MK, has perfected this recipe to ensure that every bite melts in your mouth.
In this video, you'll learn how to make this cake from scratch, with tips on achieving that perfect soft texture and vibrant color. Whether you're celebrating a special occasion or just treating yourself, this cake is sure to impress!
Ingredient notes
- You can substitute all-purpose flour with cake flour if desired.
- Use canola oil as a recommended option for the vegetable oil.
- Adjust the amount of red liquid food coloring to achieve your desired color depth.
Tips from Cakes by MK’s video
- Preheat your oven to 160°C (320°F) fan forced for optimal baking results; if your oven lacks a fan, increase the temperature to 175°C (347°F).
- When folding in the dry ingredients, do so gently to avoid overmixing, which can develop too much gluten and affect the cake's softness.
- Using room temperature ingredients, especially eggs and buttermilk, helps create a smoother batter and contributes to the cake's soft texture.
Good to know
- What size cake tins do I need for this recipe?
- You will need two 8-inch cake tins.
- How long do I bake the cake layers?
- Bake the cake layers for 30 minutes or until a toothpick comes out clean.
- What type of frosting is used for this cake?
- The cake is topped with a cream cheese buttercream.
- How many servings does this recipe yield?
- This recipe yields 8 servings.
No life story here — the video and the recipe are the whole point. All credit to Cakes by MK: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat your oven to 160°C (320°F) fan forced and grease or line two 8-inch cake tins.
- 2
Sift together the dry ingredients: all-purpose flour, cornflour, cocoa powder, baking soda, baking powder, and salt in a bowl until well combined.
- 3
In another bowl, cream together the unsalted butter, vegetable oil, and granulated sugar using a hand or stand mixer until light and creamy, about 2-3 minutes.
- 4
Add the eggs one by one, mixing well after each addition, about 10-15 seconds between eggs.
- 5
Scrape down the bowl to ensure everything is well incorporated.
- 6
Add the vanilla essence, white vinegar, and red food coloring, mixing until combined.
- 7
Fold in half of the dry ingredients into the batter with a spatula until almost combined, then add the buttermilk and fold until just combined.
- 8
Add the remaining dry ingredients and fold until just combined, being careful not to overmix.
- 9
Distribute the batter evenly into the prepared cake tins and smooth the tops. Bang the tins gently to remove air bubbles.
- 10
Bake in the preheated oven for 30 minutes or until a toothpick comes out clean.
- 11
Let the cakes cool in the tins for about 20 minutes, then run a knife around the edges and turn them out onto a wire rack to cool completely.
- 12
To make the cream cheese frosting, whip the room temperature unsalted butter until light and creamy, about 3-4 minutes.
- 13
Gradually add the icing sugar in three batches, mixing on low speed until combined each time, scraping down the bowl as needed.
- 14
Add the cold cream cheese, vanilla, and lemon juice, mixing until smooth and creamy.
- 15
Assemble the cake by placing one layer on a cake stand, spreading a generous amount of cream cheese frosting on top, then adding the second layer.
- 16
Smooth frosting on top and around the sides of the cake, using a cake scraper for a clean finish.
- 17
Pipe rosettes on top of the cake using a piping bag fitted with a star tip, if desired.
Heads up — we had to guess a little:
- The quantity for the salt was inferred based on common baking practices.
Credit where it’s due: this recipe was transcribed from Cakes by MK’s original video on YouTube. Follow them there — it’s their dish.
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