Who doesn’t love a good cake? The sweet aroma, the soft texture, and the mouth-watering flavor – all of these make it hard to resist the temptation of indulging in a slice of cake. And, when it comes to Red Velvet Cake, it’s an absolute treat! So, if you’re looking for the perfect recipe, then you’ve come to the right place. In this article, we’ll share with you the delectable Red Velvet Cake Recipe by Mary Berry in the UK.
Ingredients
- 225g unsalted butter, at room temperature, plus extra for greasing
- 400g caster sugar
- 4 large eggs, at room temperature
- 2 tbsp red food coloring paste
- 3 tbsp cocoa powder
- 300g plain flour
- 1 tsp salt
- 240ml buttermilk, at room temperature
- 2 tsp vanilla extract
- 2 tsp bicarbonate of soda
- 2 tsp white wine vinegar
Instructions
- Preheat the oven to 180°C/fan 160°C/gas 4. Grease 2 x 20cm round cake tins with butter and line the bases with baking paper.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, until well combined. Add the food coloring and cocoa powder and mix well.
- Sift in the flour and salt and fold in gently. Add the buttermilk and vanilla extract and mix well.
- In a small bowl, mix the bicarbonate of soda and vinegar together. Add this to the cake mixture and mix well.
- Divide the mixture evenly between the prepared tins and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and leave to cool in the tins for 5 minutes. Then, turn them out onto a wire rack to cool completely.
- Once cool, sandwich the cakes together with your favorite frosting, and serve.
Nutritional Information
Per serving:
- Calories: 578 kcal
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 78g
- Sugar: 54g
- Fiber: 1g
- Protein: 6g
- Salt: 0.7g
Cooking Time
25-30 Minutes
Equipment
- 2 x 20cm round cake tins
- Baking paper
- Mixing bowls
- Electric mixer
- Spatula
- Wire rack
Serving Suggestions
This Red Velvet Cake is perfect for any celebration or special occasion. Serve it as a dessert after a meal or enjoy it with a cup of coffee or tea. You can also decorate the cake with your favorite frosting and toppings, such as fresh berries, chopped nuts, or sprinkles.
Variations
If you want to switch up the recipe a bit, you can try adding different flavorings or ingredients to the cake mixture. For example, you can add a teaspoon of cinnamon or ginger for a spicy twist, or some chopped nuts or raisins for extra texture. You can also use different types of frosting, such as cream cheese or buttercream, depending on your preference.
Substitutions
If you don’t have buttermilk on hand, you can make a substitute by mixing 240ml of milk with 2 tablespoons of lemon juice or white vinegar. Let it sit for 5-10 minutes until it curdles, then use it as a replacement for buttermilk in the recipe.
Storage
You can store the Red Velvet Cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. You can also freeze the cake for up to 3 months. To thaw, simply leave it at room temperature for a few hours before serving.
Tips
- Make sure all your ingredients are at room temperature before you start baking.
- Grease your cake tins well and line the bases with baking paper to prevent the cake from sticking.
- Don’t overmix the cake batter, as this can result in a tough cake. Fold in the ingredients gently until just combined.
- Test the cakes with a skewer before taking them out of the oven. If the skewer comes out clean, the cakes are ready.
- Let the cakes cool completely before frosting them, or the frosting will melt and slide off.
Notes
This recipe is adapted from Mary Berry’s Red Velvet Cake recipe.
Frequently Asked Questions
What is Red Velvet Cake?
Red Velvet Cake is a popular cake recipe that originated in the southern United States. It’s a rich, moist cake that gets its distinctive red color from food coloring, and is often served with cream cheese frosting.
Can I make this cake without food coloring?
Yes, you can make this cake without food coloring, but it won’t have the characteristic red color. You can add a few drops of beetroot juice to give it a natural red tint, or leave it out altogether.
What is buttermilk, and can I make a substitute?
Buttermilk is a acidic milk product that’s used in baking to help activate the baking soda and create a tender crumb. If you don’t have buttermilk, you can make a substitute by mixing 240ml of milk with 2 tablespoons of lemon juice or white vinegar. Let it sit for 5-10 minutes until it curdles, then use it as a replacement for buttermilk in the recipe.
If you’re a fan of Red Velvet Cake, then you’ll absolutely love this recipe by Mary Berry in the UK. It’s easy to make, and the result is a deliciously moist and flavorful cake that’s perfect for any occasion. So, go ahead and give it a try – your taste buds will thank you!