Jamie Oliver Red Velvet Cake is made with plain flour, bicarbonate of soda, cocoa powder, vegetable oil, granulated sugar, eggs, red food coloring, vanilla extract, freshly brewed coffee, buttermilk, white wine vinegar, unsalted butter, icing sugar, and cream cheese.
This delicious Red Velvet Cake recipe creates a tasty dessert that takes about 60 minutes to prepare and can serve up to 12 people.
Try More Jamie Oliver Recipes:
💓 Why You’ll Love This Red Velvet Cake Recipe:
- Looks Amazing: This cake’s bright red color will wow everyone. It looks great on any table and is perfect for special days.
- Tastes Like Chocolate: This cake has cocoa in it, giving it a nice chocolate taste that’s not too strong but just right for those who like a hint of chocolate.
- Super Soft and Moist: The cake is very soft and moist, which makes every bite delightful. This is because of how you mix it and the special ingredients like buttermilk and vinegar.
- Yummy Frosting: The cream cheese frosting is creamy and a little tangy, which tastes fantastic with the cake. It’s like the icing on the cake!
- Good for Any Time: No matter the occasion, this cake is a perfect choice. It’s great for birthdays, holidays, or whenever you want something special.
🍦 Jamie Oliver Red Velvet Cake Ingredients
- 1 3/4 cups (250g) plain flour
- 1 ÂĽ teaspoons bicarbonate of soda
- 1/2 cup (40g) cocoa powder
- 1 cup (240ml) neutral-flavored vegetable oil
- 1 1/2 cups (300g) golden granulated sugar
- 2 large free-range eggs
- 2 tablespoons red food colouring
- 1/2 tablespoon vanilla extract (check the correct measurement)
- 1/3 cup (100ml) freshly brewed coffee, cooled to room temperature
- 1 cup (240ml) buttermilk
- 1/2 tablespoon white wine vinegar
- 3/4 cup (175g) unsalted butter, at room temperature
- 3 1/2 cups (400g) icing sugar
- 1 1/3 cups (300g) full-fat cream cheese, drained and at room temperature
🍰 How To Make Jamie Oliver Red Velvet Cake
- Prepare the Oven and Tins: First, preheat your oven to 350°F (180°C/gas mark 4). Line the bases of three 8-inch sandwich tins with parchment paper and lightly grease the sides. This preparation helps ensure that your cakes will release easily after baking.
- Mix Dry Ingredients: Next, sift together the plain flour, bicarbonate of soda, and cocoa powder into a large mixing bowl. Setting these dry ingredients aside prepares them for a smooth addition to the wet ingredients later.
- Cream Oil and Sugar: In a standalone mixer or a large bowl using an electric whisk, beat the vegetable oil and granulated sugar together until the mixture is pale and fluffy. This should take about two minutes. The texture is important for the lightness of the cake.
- Add Eggs and Flavors: Add the eggs to the creamed mixture one at a time, ensuring each is well incorporated before adding the next. Then mix in the red food coloring and vanilla extract. These ingredients provide the signature color and flavor of the red velvet cake.
- Combine Dry and Wet Ingredients: Gradually add one-third of the sifted dry ingredients to the wet mixture, alternating with half of the combined coffee and buttermilk. Continue this process until all the dry ingredients and liquids are just combined, taking care not to overmix.
- Add Vinegar: Stir the white wine vinegar into the batter. This helps activate the bicarbonate of soda, which will make the cake light and fluffy.
- Bake the Cake: Divide the batter evenly between the prepared tins and bake for 35-40 minutes, or until a skewer inserted into the center of each cake comes out clean. Allow the cakes to cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.
- Make Cream Cheese Frosting: Beat the room-temperature butter in a standalone mixer using the paddle attachment until creamy. Gradually sift in the icing sugar and continue beating until the mixture is smooth. Add the drained cream cheese in portions, beating until the frosting is fluffy and light. Be careful not to overbeat to avoid the frosting becoming too runny.
- Assemble the Cake: Place one layer of the cake on a cake stand or serving board and spread a generous amount of cream cheese frosting over the top. Repeat with the remaining layers, making sure the frosting is spread evenly across each layer. Finish by covering the sides of the cake with a light layer of frosting.
- Chill and Serve: Refrigerate the assembled cake for at least 30 minutes to allow the frosting to firm up before serving. This makes the cake easier to slice and serve.
đź’ Recipe Tips:
- Ingredients Temperature: Make sure the eggs, buttermilk, and butter are warm, like room temperature. This makes your cake mix smooth and even.
- Mix Just Right: When you put the dry and wet stuff together, don’t mix too much. Stop when you can’t see the flour anymore. Mixing too much makes the cake hard.
- No Lumps: Always sift the flour, cocoa, and baking soda. This makes sure your cake has no hard lumps and it will be soft and fluffy.
- Bright Red Color: Use good red color for your cake. Gel colors are better because they are stronger and you need less. This keeps your cake the right texture.
- Check Your Frosting: Make sure your butter and cream cheese are not too soft or melted. If your frosting is too liquid, put it in the fridge a bit before you spread it on the cake.
🍨 What To Serve With Red Velvet Cake?
Red Velvet Cake goes great with vanilla ice cream, whipped cream, berries, or cold milk. You can also enjoy it with hot coffee, dessert wine, pistachio gelato, or hot cocoa for a really nice dessert time.
🎚 How To Store Leftovers Red Velvet Cake?
- Refrigerate: Store the Red Velvet Cake in an airtight container in the refrigerator for up to 5 days. Ensure the container is sealed well to keep the cake moist and fresh.
- Freeze: For longer storage, freeze the cake either whole or in slices. Wrap it tightly in plastic wrap and then foil, and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
FAQ’S
Can I Use A Different Type Of Oil If I Don’t Have Vegetable Oil?
Yes, any neutral-flavored oil like canola or sunflower oil will work well in this recipe.
What Can I Substitute For Buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of regular milk and letting it sit for 5 minutes before using.
Is It Necessary To Use Free-range Eggs?
While free-range eggs are recommended for ethical reasons, any large eggs can be used in this recipe.
How Do I Know When The Cake Is Done Baking?
The cake is done when a skewer or toothpick inserted into the center comes out clean without any wet batter.
Can I Color The Frosting As Well?
Yes, you can add a few drops of food coloring to the frosting if you want to enhance the visual presentation.
How Do I Keep The Frosting From Melting?
Keep the frosting and the frosted cake cool, especially in warm weather, by storing it in the refrigerator until ready to serve.
Try More Jamie Oliver Recipes:
- Jamie Oliver Flapjack Recipe
- Jamie Oliver Flourless Chocolate Cake
- Jamie Oliver Chocolate Fridge Cake
Jamie Oliver Red Velvet Cake Nutrition Facts
- Calories: 450
- Total Fat: 25g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 300mg
- Total Carbohydrates: 50g
- Dietary Fiber: 1g
- Sugars: 35g
- Protein: 6g
Jamie Oliver Red Velvet Cake
Description
Jamie Oliver Red Velvet Cake is made with plain flour, bicarbonate of soda, cocoa powder, vegetable oil, granulated sugar, eggs, red food coloring, vanilla extract, freshly brewed coffee, buttermilk, white wine vinegar, unsalted butter, icing sugar, and cream cheese.
This delicious Red Velvet Cake recipe creates a tasty dessert that takes about 60 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Prepare the Oven and Tins: First, preheat your oven to 350°F (180°C/gas mark 4). Line the bases of three 8-inch sandwich tins with parchment paper and lightly grease the sides. This preparation helps ensure that your cakes will release easily after baking.
- Mix Dry Ingredients:Â Next, sift together the plain flour, bicarbonate of soda, and cocoa powder into a large mixing bowl. Setting these dry ingredients aside prepares them for a smooth addition to the wet ingredients later.
- Cream Oil and Sugar:Â In a standalone mixer or a large bowl using an electric whisk, beat the vegetable oil and granulated sugar together until the mixture is pale and fluffy. This should take about two minutes. The texture is important for the lightness of the cake.
- Add Eggs and Flavors:Â Add the eggs to the creamed mixture one at a time, ensuring each is well incorporated before adding the next. Then mix in the red food coloring and vanilla extract. These ingredients provide the signature color and flavor of the red velvet cake.
- Combine Dry and Wet Ingredients:Â Gradually add one-third of the sifted dry ingredients to the wet mixture, alternating with half of the combined coffee and buttermilk. Continue this process until all the dry ingredients and liquids are just combined, taking care not to overmix.
- Add Vinegar:Â Stir the white wine vinegar into the batter. This helps activate the bicarbonate of soda, which will make the cake light and fluffy.
- Bake the Cake:Â Divide the batter evenly between the prepared tins and bake for 35-40 minutes, or until a skewer inserted into the center of each cake comes out clean. Allow the cakes to cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.
- Make Cream Cheese Frosting:Â Beat the room-temperature butter in a standalone mixer using the paddle attachment until creamy. Gradually sift in the icing sugar and continue beating until the mixture is smooth. Add the drained cream cheese in portions, beating until the frosting is fluffy and light. Be careful not to overbeat to avoid the frosting becoming too runny.
- Assemble the Cake:Â Place one layer of the cake on a cake stand or serving board and spread a generous amount of cream cheese frosting over the top. Repeat with the remaining layers, making sure the frosting is spread evenly across each layer. Finish by covering the sides of the cake with a light layer of frosting.
- Chill and Serve:Â Refrigerate the assembled cake for at least 30 minutes to allow the frosting to firm up before serving. This makes the cake easier to slice and serve.
Notes
- Ingredients Temperature:Â Make sure the eggs, buttermilk, and butter are warm, like room temperature. This makes your cake mix smooth and even.
- Mix Just Right: When you put the dry and wet stuff together, don’t mix too much. Stop when you can’t see the flour anymore. Mixing too much makes the cake hard.
- No Lumps:Â Always sift the flour, cocoa, and baking soda. This makes sure your cake has no hard lumps and it will be soft and fluffy.
- Bright Red Color:Â Use good red color for your cake. Gel colors are better because they are stronger and you need less. This keeps your cake the right texture.
- Check Your Frosting:Â Make sure your butter and cream cheese are not too soft or melted. If your frosting is too liquid, put it in the fridge a bit before you spread it on the cake.
Jamie Oliver Red Velvet Cake