Print

Mary Berry Red Velvet Cake Recipe

Mary Berry Red Velvet Cake recipe
Print Recipe

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.

Ingredients

Scale

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

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-red-velvet-cake/