Mary Berry Red Velvet Cake Recipe

Mary Berry’s Red Velvet Cake is a stunning, velvety sponge with a hint of cocoa and a smooth cream cheese frosting that melts in your mouth. Known for its vibrant red hue and soft, moist texture, this cake is perfect for special occasions like birthdays, anniversaries, or Valentine’s Day. With Mary Berry’s simple method, you can achieve bakery-quality results right at home — a perfect balance of elegance, flavour, and simplicity.

What is Mary Berry Red Velvet Cake?

Red Velvet Cake is a light chocolate-flavoured sponge with a deep red colour, traditionally layered with tangy cream cheese frosting. Mary Berry’s version uses an easy mixing method, resulting in a soft, tender crumb and perfectly balanced sweetness. It’s a classic that combines the richness of cocoa with the delicate tang of buttermilk and vinegar — producing a truly unique flavour and texture.

Other Popular Mary Berry Recipes

• Mary Berry Coffee Victoria Sandwich
• Mary Berry 3-Egg Victoria Sponge
• Mary Berry Victoria Sponge Cupcakes
• Mary Berry Chocolate Victoria Sandwich
• Mary Berry Red Velvet Cupcakes

Why This Recipe is Worth Trying

• Beautiful and festive – The striking red sponge makes a statement.
• Soft and moist – The combination of buttermilk and vinegar gives a tender crumb.
• Simple and foolproof – Follows Mary Berry’s easy step-by-step approach.
• Rich yet balanced flavour – Light chocolate notes with creamy frosting.
• Perfect for celebrations – Elegant and crowd-pleasing.

Essential Ingredients to Make Mary Berry Red Velvet Cake

For the sponge:

• 250g plain flour
• 1 tbsp cocoa powder
• 1 tsp bicarbonate of soda
• 250ml buttermilk
• 2 tsp white vinegar
• 1 tsp vanilla extract
• 2 large eggs
• 100g unsalted butter, softened
• 200g caster sugar
• 100ml sunflower or vegetable oil
• 1–2 tsp red food colouring (gel recommended)

For the cream cheese frosting:

• 250g full-fat cream cheese
• 100g unsalted butter, softened
• 300g icing sugar, sifted
• 1 tsp vanilla extract

Handy Kitchen Tools for Best Results

• Two 20cm round cake tins
• Electric whisk or stand mixer
• Mixing bowls
• Cooling rack
• Offset spatula or palette knife

Step-by-Step Guide to Making Mary Berry Red Velvet Cake

Step 1: Preheat the oven

Preheat your oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins with baking paper.

Step 2: Mix the dry ingredients

Sift together the flour, cocoa powder, and bicarbonate of soda in a bowl. Set aside.

Step 3: Cream the butter and sugar

In another large bowl, beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, then mix in the oil and vanilla extract.

Step 4: Add the red colour

Stir in the red food colouring, adjusting the amount for your desired shade.

Step 5: Combine wet and dry ingredients

Add one-third of the dry mixture to the wet ingredients, alternating with the buttermilk. Stir gently until smooth. Finally, add the vinegar and mix briefly to combine.

Step 6: Bake the cake

Divide the batter evenly between the tins. Bake for 25–30 minutes, or until the sponges are firm to the touch and a skewer inserted into the centre comes out clean.

Step 7: Cool completely

Let the cakes cool in their tins for 5 minutes before transferring to a wire rack to cool fully.

Step 8: Prepare the frosting

Beat the butter and cream cheese together until creamy. Gradually add sifted icing sugar and vanilla extract, then beat until smooth and thick.

Step 9: Assemble the cake

Spread half of the frosting on one sponge, then top with the second sponge. Cover the top and sides with the remaining frosting for a smooth finish.

Step 10: Decorate and serve

Crumble a small piece of sponge and sprinkle it over the top for a traditional red velvet look. Slice and enjoy.

What I Got Wrong (And How I Fixed It)

• Used too much food colouring – A small amount of gel gives strong colour without bitterness.
• Dry sponge – Buttermilk and oil kept it moist.
• Runny frosting – Chilling the frosting for 10 minutes before spreading fixed the issue.

Healthier Ways to Make Mary Berry Red Velvet Cake

• Use low-fat cream cheese for frosting.
• Replace some sugar with honey or coconut sugar.
• Substitute part of the butter with Greek yogurt.
• Reduce food colouring or use beetroot puree for a natural tint.

Ingredient Substitutions for Mary Berry Red Velvet Cake

• Buttermilk → 250ml milk + 1 tbsp lemon juice (rest for 10 mins).
• Cream cheese → Mascarpone for a richer flavour.
• Butter → Light margarine for lower fat.
• Cocoa powder → Melted dark chocolate (50g) for stronger chocolate notes.

Pairing Ideas: What to Serve With Red Velvet Cake

• Hot coffee or espresso – Balances sweetness beautifully.
• Fresh berries – Add tartness and colour.
• Whipped cream – Lightens the richness.
• Vanilla ice cream – A cooling complement.
• Sparkling wine – Perfect for celebrations.

Expert Tips for Red Velvet Cake Success

• Use gel food colouring – It gives better colour without adding moisture.
• Don’t overmix – Overmixing can make the cake dense.
• Use room-temperature ingredients – Ensures even mixing.
• Test early – Check after 25 minutes to avoid overbaking.
• Chill the frosting – Helps it set beautifully.
• Level layers – For an even, professional look.

Creative Ways to Customize Red Velvet Cake

• Add chocolate chips for extra richness.
• Use raspberry jam between layers for added flavour.
• Top with white chocolate curls for decoration.
• Make cupcake versions for individual servings.
• Add a hint of orange zest for a citrus note.

Storing Red Velvet Cake the Right Way

• Store in the fridge in an airtight container for up to 3 days.
• Bring to room temperature before serving for best flavour.
• Freeze unfrosted sponges for up to 2 months; thaw before icing.

How to Reheat Red Velvet Cake (If Needed)

• Microwave method – Warm slices for 8–10 seconds for a soft texture.
• Oven method – Heat at 140°C for 5 minutes if unfilled.
• From frozen – Thaw completely before frosting.

Nutritional Breakdown (per serving)

• Calories: ~430 kcal
• Protein: 6g
• Carbohydrates: 48g
• Fat: 23g
• Fibre: 1g
• Sugar: 32g

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FAQs

Why is vinegar used in red velvet cake?

Vinegar reacts with baking soda and buttermilk to create bubbles that make the sponge soft and light. It also helps enhance the red colour and balance the sweetness.

How do you keep red velvet cake moist?

To keep red velvet cake moist, avoid overbaking and measure ingredients accurately. The combination of buttermilk, oil, and butter ensures the cake stays tender and fluffy.

Can I use liquid food colouring instead of gel for red velvet cake?

You can use liquid food colouring, but gel colouring is preferred because it gives a deeper red hue without adding extra moisture that can affect the texture.

Why did my red velvet cake turn brown instead of red?

If your red velvet cake turned brown, it’s likely due to using too much cocoa powder or baking it for too long. Red gel colouring and correct oven temperature help maintain a vibrant red colour.

Wrapping It Up

Mary Berry’s Red Velvet Cake combines elegance with simplicity, offering a stunning appearance and an irresistible flavour. With its moist texture, subtle cocoa taste, and creamy frosting, this recipe captures the essence of a timeless dessert.