Jamie Oliver Red Velvet Cake

This cake, It’s not just red. It’s loud. Moist as anything, with that sneaky cocoa twist that catches you off guard, and a cream cheese frosting that’s… well, you’ll probably want to eat it with a spoon straight from the bowl. I made it last month for my friend Claire’s birthday—her favorite color is red, which felt like a sign. Inspired by Jamie Oliver, of course.

Ingredients You’ll Need

For the Cake:

• 250g plain flour
• 1 1/4 teaspoons bicarbonate of soda
• 40g cocoa powder
• 240ml neutral oil (sunflower or canola)
• 300g golden granulated sugar
• 2 large eggs
• 2 tablespoons red food colouring
• 1/2 tablespoon vanilla extract
• 100ml brewed coffee, cooled
• 240ml buttermilk
• 1/2 tablespoon white wine vinegar

For the Frosting:

• 300g full-fat cream cheese (drained)
• 175g unsalted butter (room temperature)
• 400g icing sugar

How To Make Jamie Oliver Red Velvet Cake

1. I started with the tins. Three 8-inch ones. Greased them, lined the bottoms with parchment, muttered a small prayer because my oven’s temperamental. Set it to 180°C. That’s 350°F, give or take.
2. Next, I sifted the dry stuff. Flour, cocoa, bicarb. Cocoa flew everywhere. Classic. I let it sit while I moved on.
3. Oil and sugar—into the stand mixer. It looked weird at first. Like, oily slush. But after a minute or two, it turned creamy. That’s when you know. I cracked in the eggs, one at a time. They disappeared fast. Then came the red dye and vanilla. The batter turned this shocking crimson—looked like velvet feels, if that makes sense.
4. Now for the dance. A third of the dry mix, then a bit of the coffee and buttermilk, alternating like I was doing some strange batter tango. I didn’t overmix. Just enough to make it smooth-ish. Then the vinegar. Quick stir. Bubbly and alive.
5. Poured it into the tins—eyeballed it—and shoved them in the oven. 35 minutes felt like an hour. The smell, Chocolate with a whisper of something tangy. They rose perfectly. Miracles happen.
6. Once they cooled, I made the frosting. Butter first, then icing sugar, bit by bit. Took forever, but you’ve got to commit. Then in went the cream cheese—soft but not sloppy. I didn’t overdo it. Learned that the hard way last Christmas.
7. Assembly time. First layer down. Frosting. Another layer. More frosting. Final cake. I slapped on a rough coat around the sides—not too much. I like seeing a hint of crumb. Into the fridge for half an hour. That wait? Torture.

Why I Love This Recipe

It’s not just a cake. It’s a show. The kind of thing you bring out and everyone just stops mid-conversation. I’ve made it three times now—once for a birthday, once after a breakup, and once just because it was raining and I needed something red and dramatic in my life. It always delivers.

Recipe Tips

• Gel food colouring wins. Every time. Less mess, more pop.
• Don’t get lazy. Let your ingredients come to room temp. It matters.
• Sift. Yes, even when you’re tired.
• If your frosting’s soupy, Fridge it. Walk away for ten minutes.
• No coffee,No stress. Warm water’s fine.

How To Store This Jamie Oliver Vegetable Biryani

• Room Temp: Only if your kitchen’s cool. Otherwise, it’s fridge time.
• Fridge: Wrapped up tight, this cake stays perfect for 4 or 5 days. Bring it out 30 minutes before eating.
• Freezer: I’ve frozen slices wrapped in clingfilm and foil. They thaw like a dream overnight.
• Reheating: Honestly, Don’t. Just let it sit out until the chill fades.

Let’s Answer a Few Questions! (FAQs)

Can I ditch the red dye?
Sure. The taste is the same. Just call it velvet cake.

What’s the deal with the coffee?
It boosts the cocoa. Doesn’t taste like coffee. Promise.

I only own two tins. Now what?
Bake in two rounds. More dishes, but it works.

Can this be cupcakes?
Yup. Makes about two dozen. Bake for 20 minutes, tops.

What if I overbeat the frosting?
Fridge it. Pray. Then spread it thick and rustic.

Nutrition Facts (per serving)

• Calories: 450
• Carbs: 50g
• Protein: 6g
• Fat: 25g
• Sugar: 35g
• Fibre: 1g
• Sodium: 300mg

Try More Recipes:

• Jamie Oliver Flapjack Recipe
• Jamie Oliver Flourless Chocolate Cake
• Jamie Oliver Chocolate Fridge Cake