Red velvet cake always felt like one of those “fancy cakes” I was too nervous to try — the kind you admire at a café window but don’t dare make at home. Then I watched Nigella bake it barefoot, tossing flour around like glitter and licking spoons without shame, and I thought, Alright then. Let’s do this. That was a few birthdays ago, and now this deep red, lightly cocoa’d, cream-cheese-frosted beauty is a bit of a ritual in our house. If someone’s had a rough week, or needs cheering up, or we just want cake on a Wednesday — this is what I bake.
There’s something dramatic but comforting about it. It’s not aggressively chocolatey, just a whisper. The colour makes it feel like you’ve gone to some effort, but the method is shockingly doable. If you can whisk and pour, you’re golden. Bonus: it looks gorgeous sliced. Trust me — bring this to a dinner party and watch grown adults go a bit soft in the eyes.
Why You’ll Love It
- Deep, rich colour with a soft, velvety crumb (no dry cake disasters here).
- That iconic tang — thanks to buttermilk and vinegar — gives balance to the sweet.
- Crowd-pleasing, photo-ready, and completely beginner-friendly.
- Works beautifully with cream cheese frosting or even mascarpone whipped cream.
- Can be made ahead and actually tastes better the next day.
- Freezes like a dream if you somehow don’t eat the whole thing (doubtful).
Ingredients
- 2½ cups all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1½ cups buttermilk
- 2 tbsp red food colouring (use gel if you can)
- 2 tsp vanilla extract
- 1 tbsp distilled white vinegar
- 1 tsp baking soda
How to Make It
Mix the dry bits first:
Whisk together your flour, cocoa, baking powder, and salt. It’s not the fun part, but it makes all the difference later.
Cream the butter and sugar like you mean it:
In a large bowl, beat the butter and sugar together until it’s pale and fluffy — like clouds. Then add the eggs, one at a time. (Don’t rush. The batter needs time to make friends.)
Alternate buttermilk and dry mix:
Add a bit of the dry mix, then some buttermilk, then dry, then buttermilk again — always ending with the dry. This keeps things smooth and balanced. Don’t overmix — just combine gently.
Stir in the red magic:
In a little bowl, stir together the red colouring, vanilla, and vinegar. Add it to the batter and mix it in. It’ll look alarmingly red — perfect.
Add the baking soda trick:
Dissolve the baking soda in a spoonful of warm water and pour it into the mix. Give it a gentle final stir.
Bake it beautiful:
Divide the batter between two greased (or parchment-lined) 9-inch tins. Smooth the tops and pop into a preheated 350°F (175°C) oven for 25–30 minutes, or until a skewer comes out clean.
Cool completely (seriously):
Let them rest in the tins for 10 minutes, then move to a wire rack to cool fully. Don’t even think about frosting while they’re warm unless you want icing soup.
Common Mistakes and How to Dodge Them
Why did my cake sink in the middle?
Could be overmixed, or the oven door was opened too soon. Don’t peek — let the cake do its thing.
Why isn’t my red colour intense?
Use gel-based food colouring. Liquid dye often fades during baking.
Why does it taste too dense?
You likely overworked the batter or used cold butter. Soften it first — let it lounge a bit on the counter.
Why does the frosting slide off?
Your cake wasn’t cool enough. Chill it first. Or pop it in the fridge before frosting to be safe.
Storage and Reheating
Fridge: Keep covered in the fridge for up to 5 days. Bring to room temp before serving.
Freezer: Wrap tightly in cling film and foil. Freeze in layers for up to 3 months.
Microwave (slice): Heat 10–15 seconds if you fancy a warm bit — but be gentle.
Oven (whole or large piece): Wrap loosely in foil and warm at 275°F (135°C) for 10–15 minutes.
Frequently Asked Questions
Is red velvet just chocolate cake in a wig?
Not quite. It has a tiny bit of cocoa, but the buttermilk and vinegar give it that tangy twist and super moist texture.
Can I make cupcakes instead?
Absolutely. Bake at 350°F for about 18–20 minutes. Keep an eye on them.
Can I skip the food colouring?
You can, but it’ll just be a pale cocoa cake. Still tasty, but not a showstopper.
What frosting goes best?
Classic cream cheese is unbeatable. That tang with the red sponge? Heaven.
Nutrition Facts (Per Serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 55mg
- Sodium: 220mg
- Total Carbohydrate: 37g
- Sugars: 27g
- Protein: 4g
Try More Nigella Recipes:
Nigella Red Velvet Cake
Description
Nigella’s Red Velvet Cake is rich, vibrant, and melt-in-the-mouth soft, with just the right hint of cocoa and a cream cheese frosting that takes it over the edge.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch tins.
- Whisk together flour, cocoa, baking powder, and salt.
- Cream butter and sugar until fluffy, then add eggs one at a time.
- Alternate adding dry ingredients and buttermilk, starting and ending with dry.
- Stir in colouring, vanilla, and vinegar.
- Dissolve baking soda in water and stir into batter.
- Divide into tins and bake for 25–30 mins. Cool completely before frosting.
Notes
- Use gel food colouring for vibrant red.
- Don’t overmix — just combine till smooth.
- Always cool cakes before frosting.
- Cream cheese icing is the classic pairing — don’t skimp on it.