Red velvet cake is a modern classic. It's known for its rich, red-tinged chocolate sponge topped with indulgent cream cheese frosting. This easy-to-follow recipe uses a bundt tin to create a real showstopper that is guaranteed to impress, but thanks to your stand mixer, is deceptively easy to make.
Getting started
You will need 80 minutes to make this cake, which serves 12.
Here’s what you’ll need:
Ingredients
For the cake
240ml buttermilk
220ml vegetable oil
2 eggs
1 tsp white wine vinegar
1 tsp vanilla bean paste
310g plain flour
310g caster sugar
1 tsp bicarbonate of soda
1 tsp fine sea salt
0.5 tbsp cocoa powder
1.5 tsp red food colouring
For the icing
100g cream cheese, at room temperature
200g icing sugar, sieved
1 tbsp lemon juice
1 tsp vanilla extract
Get ahead by weighing out your ingredients and preparing your baking area.
Mixing the cake batter
Grease a bundt tin and dust with flour to line, tipping out any excess.
Preheat the oven to 160ºC and fit the whisk tool to your stand mixer.
Add the buttermilk, vegetable oil, eggs, white wine vinegar and vanilla bean paste to the 5L mixer bowl. Attach the bowl to your mixer.
Mix on speed 5 for 30 seconds. Remove the bowl from the mixer and set aside.
Adding the wet ingredients
Remove the whisk tool and fit the K-Beater. Add the flour, caster sugar, bicarbonate of soda and sea salt to the 7L mixer bowl.
Fit the splashguard and attach the 7L bowl to your mixer. Mix on speed Min for 20-30 seconds to combine.
With the mixer still running, gradually add the contents of the 5L bowl to the 7L bowl. Mix on speed 1 for 30 seconds, before increasing to speed 3 for another 10 seconds. Divide the mixture evenly between the two bowls.
Assembling and baking the cake
Add the cocoa powder and red food colouring to the 7L bowl. Fit the splashguard and attach the bowl to your mixer.
Mix on speed 1 for 30-40 seconds, until the mixture is fully combined. Add alternate spoonfuls from each of the bowls to the prepared bundt tin. Drag a spatula or the handle of a spoon through the mixture to create a marbled effect.
Bake for 50-55 minutes. Test the cake by inserting a skewer into the deepest part and seeing if it comes out clean.
Remove the cake from the oven and leave to cool in the tin for 10 minutes, before turning out onto a cooling rack. Leave to cool completely.
Making the icing
Fit the creaming beater to your stand mixer and add the cream cheese to the clean 5L mixer bowl. Attach the bowl to your stand mixer and mix on speed 1 for 20 seconds.
Scrape the sides of the bowl with a spatula before adding the icing sugar, lemon juice and vanilla extract to the bowl. Mix on speed 1 for 1 minute to combine.
Transfer the mixture into a piping bag and pipe the mixture over the cooled cake. The professional decorating set includes a reusable piping bag and 14 nozzle finishes to choose from. Alternatively, drizzle the cake with icing. Serve and enjoy.
