The Ultimate British Red Velvet Cake Recipe: A Decadent Delight

The velvety texture, the subtle tang, the captivating crimson hue – British Red Velvet cake is a masterpiece of baking. Unlike its American cousin, which often relies heavily on buttermilk and cocoa, the British version boasts a lighter, airier crumb and a more delicate flavour profile. This recipe unlocks the secrets to achieving this exquisite dessert.

Understanding the Magic Behind British Red Velvet

Before we dive into the recipe, let's understand what sets a British Red Velvet cake apart. The key lies in the careful balance of ingredients:

• Vinegar and Bicarbonate of Soda: This classic baking duo creates a subtle lift and a wonderfully moist texture, contributing to the cake's signature soft crumb.
• Red Food Colouring: While beetroot can be used to achieve a natural red hue, most British recipes opt for food colouring for a vibrant, consistent colour. A gel food colouring provides the most intense colour.
• Cocoa Powder (Optional): A small amount of cocoa powder can deepen the red colour and add a hint of chocolatey complexity, but it's not essential.

The Recipe: A Step-by-Step Guide to Baking Perfection

This recipe yields a 9-inch round cake. Adjust quantities as needed for different sized tins.

Ingredients:

• 225g (2 sticks) unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 2 tsp baking powder
• 1 tbsp red wine vinegar
• 1 tsp bicarbonate of soda
• 1-2 tbsp red food colouring (gel recommended)
• 1 tsp vanilla extract
• Optional: 1 tbsp cocoa powder

Cream Cheese Frosting:

• 225g full-fat cream cheese, softened
• 115g unsalted butter, softened
• 350g icing sugar
• 1 tsp vanilla extract

Instructions:

1. Preparing the Cake Batter:

1. Preheat & Prep: Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease and flour two 9-inch round cake tins.
2. Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for a light and airy cake.
3. Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
4. Dry Ingredients: In a separate bowl, sift together the flour and baking powder.
5. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
6. Vinegar & Bicarbonate: In a small bowl, combine the red wine vinegar and bicarbonate of soda. It will fizz – add this immediately to the batter.
7. Colour & Vanilla: Stir in the food colouring and vanilla extract until you reach your desired shade of red. If using, add the cocoa powder at this stage.
8. Bake: Divide the batter evenly between the prepared cake tins. Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean.

2. Making the Cream Cheese Frosting:

1. Beat Butter & Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
2. Add Icing Sugar: Gradually add the icing sugar, beating until light and fluffy.
3. Vanilla: Stir in the vanilla extract.

3. Assembling the Cake:

1. Cool Cakes: Allow the cakes to cool in their tins for 10 minutes before turning them out onto a wire rack to cool completely.
2. Frost: Once cooled, frost the top of one cake layer with a generous amount of cream cheese frosting. Top with the second cake layer and frost the entire cake.

Tips for Baking Success:

• Room Temperature Ingredients: Ensure your butter, eggs, and cream cheese are at room temperature for optimal creaming and mixing.
• Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
• Cool Completely: Allow the cakes to cool completely before frosting to prevent the frosting from melting.

This recipe will guide you to create a truly delightful British Red Velvet Cake. Enjoy the baking process and the delicious results! Remember to share your baking journey using #BritishRedVelvetCake on social media!