If you're looking for the perfect chocolate birthday cake or a simple one bowl chocolate cake with no electric mixer, this chocolate sheet cake will tick all the boxes. With a moist, light texture and a chocolate fudge frosting, it's hard to stop at just one slice!

What is Chocolate Sheet Cake?

Chocolate sheet cake is just a chocolate cake that's baked in one layer in a large, flat baking pan. It makes it easy to slice up into squares for birthdays or for kids' parties. You can also use this sheet cake recipe for weddings!

Ingredients in Chocolate Sheet Cake

For this chocolate traybake cake, you'll need a few simple ingredients.

• Plain / all-purpose flour
• Baking powder: NOT baking soda. Make sure it is in-date.
• Cocoa powder: NOT hot cocoa powder. I use unsweetened cocoa powder. Avoid cacao powder or dark dutch processed powder as it can be too bitter.
• Salt
• Caster / superfine sugar: this finer sugar dissolves more easily into the batter. You can also use regular white granulated sugar.
• Brown sugar: makes the cake moist and fudgier. Substitute for more white sugar if needed (although your cake will be fluffier and less fudgy).
• Canola oil: or any flavourless vegetable oil.
• Milk: or any non-dairy milk alternative.
• Eggs: I use large eggs.
• Vanilla
• Hot black coffee: this brings out the chocolate flavour in the cake. Make it strong! You can't taste it once baked! Substitute for boiling water, if required.

How is the Chocolate Cake Made?

This chocolate tray cake only needs one bowl and the frosting is surprisingly simple! This also makes it the perfect chocolate cake for kids to help out with cooking.

1. Sift and whisk together your dry ingredients.
2. Add your wet ingredients (except coffee).
3. Whisk together.
4. Add coffee and whisk well.
5. Pour into lined tin and bake.

For the frosting, you'll be using just a saucepan.

1. Melt together your butter, milk and sugar over medium heat.
2. Bring to a simmer for 1 minute.
3. Remove from heat and whisk in chocolate chips.
4. Whisk in salt and vanilla.
5. Spread over cake straight away.

Make sure you set aside the cake at room temperature for an hour or until the frosting is set. I find this cake goes a tad dry in the fridge - if you refrigerate it, leave it out on the counter for an hour so it returns to room temperature before serving. I love to top the whole thing off with sprinkles!

Frequently Asked Questions

What is the secret ingredient to a moist cake?

Cakes are moist when they have a good ratio of wet ingredients to dry ingredients. Cakes also need the right amount of fat, usually in the form of butter or oil. This cake uses canola oil to keep the cake moist and fluffy. Oil also keeps the cake moister for longer than butter!

We also use hot coffee to thin out the batter and keep the cake fluffy and moist. The boiling water helps break down any lumps and add moisture to the recipe.

Can I use a different frosting or no frosting on this cake?

Yes, this cake is perfect to eat by itself without frosting. I also like serving it with a dollop of cream or serve it warm with a scoop of ice cream.

Want to try a different type of frosting? I've got heaps of easy recipes to try.

• Easy Chocolate Buttercream Frosting
• Easy Vanilla Buttercream Frosting
• Cream Cheese Frosting

Can I make this chocolate cake gluten free?

Yes, just substitute the flour for an equal amount of gluten free plain flour. You'll also need to make sure you use a gluten-free baking powder and cocoa powder.

Troubleshooting

Why is my chocolate cake dry?

This can be for a couple of reasons! If you bake your cake for too long or on too high of a temperature, it will be dry. Reduce the temperature if your oven runs hot and make sure to turn your cake around at the 20 minute mark. Only cook your cake until a skewer comes out clean with a few moist crumbs clinging.

Your cake could also be dry if your batter is over-whisked. This is a very forgiving batter, but take care not to whisk for longer than needed. A few lumps are okay.

Lastly, make sure you are measuring your dry ingredients accurately (keep in mind I use metric units). If you aren't weighing your flour, then follow this handy measuring guide by Love and Lemons.

Storage

You can keep the frosted cake unrefrigerated in an airtight container for up to 4 days.

To freeze the cake, remove from the baking tray and allow to cool completely. Wrap either the whole sheet cake or individual slices tightly in clingwrap and keep frozen for up to three months. Thaw overnight then frost and serve as normal.

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Chocolate Sheet Cake

Yield: 24 squares

Prep Time: 30 minutes

Cook Time: 50 minutes

Cooling Time: 30 minutes

Total Time: 1 hour 50 minutes

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Ingredients

For the Chocolate Sheet Cake

• 1 ½ cups (225 g) plain flour / all-purpose flour
• 2 teaspoon (8 g) baking powder
• ¾ cup (75 g) unsweetened cocoa powder
• 1 cup (220 g) brown sugar, packed
• 1 cup (240 g) caster / superfine sugar
• ½ teaspoon (3 g) salt
• 1 cup (250 mL) milk
• 1 cup (250 mL) canola oil
• 2 large eggs
• 1 teaspoon (3 g) vanilla
• ½ cup (125 mL) hot coffee or water

For the Fudge Frosting

• ¼ cup (63 mL) milk
• 80 g (3 oz / ⅓ cup) butter, chopped
• ½ cup (120 g) caster / superfine sugar
• 1 cup (180 g) dark or semi-sweet chocolate chips
• 1 teaspoon (3 g) vanilla

Instructions

For the Chocolate Cakes

1. Preheat the oven to 160°C / 320°F (fan-forced/convection) or 180°C / 355°F (standard). Grease and line a 20 x 30 cm (8 x 12 inch) pan with baking paper.
2. In a large mixing bowl, sift together the flour, baking powder and cocoa powder. Whisk in sugars and salt.
3. Add milk, canola oil, eggs and vanilla. Whisk until just combined.
4. Add hot coffee. Whisk together until combined, making sure to scrape down the sides of the bowl. A few lumps is fine.
5. Pour batter into the prepared pan. Bake for 35-40 minutes or until a skewer inserted comes out with just a few moist crumbs clinging to it. Allow the cake to cool in the tins for 10 minutes before transferring to a cooling rack to cool completely.

For the Chocolate Fudge Frosting

1. In a medium saucepan, combine butter, milk and sugar. Cook, stirring, over low heat until melted and combined.
2. Bring to a simmer and allow to cook for 1 minute.
3. Remove from heat and stir in chocolate and vanilla. If there are lumps of chocolate, use a whisk to break down.
4. Spread over the cake immediately. Work quickly as the frosting will begin to set. Decorate with sprinkles. Allow to set, approx 1 hour. Slice cake into 24 squares and serve.

Notes

Measurement

• Please note that my recipes are measured in metric cups and spoons which are larger than US cups and spoons. Most recipes will be fine if measured in US cups and spoons, but please use the weight (grams) measurement for the most accurate result.

Storage

• You can keep cake refrigerated in an airtight container for up to 4 days.
• To freeze the chocolate cakes (without frosting), allow to cool completely then wrap tightly in clingwrap and place in zip-loc or freezer bags. Keep for up to 3 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight then cover with frosting as normal.

Substitutions & Tips

• Oil: you can substitute canola oil for any type of vegetable oil. Don't use strongly flavoured oils (avocado, olive, coconut etc).
• Instant coffee: You can replace both ½ cup boiling water + 1 teaspoon of instant coffee granules with ⅓ cup boiling water + 1 shot of espresso.
• Chocolate: substitute with finely chopped baking chocolate or chocolate melts.

Nutrition Information:

Yield: 24 Serving Size: 1 square
Amount Per Serving: Calories: 295Total Fat: 16.3gSaturated Fat: 4.6gTrans Fat: 0gUnsaturated Fat: 10.3gCholesterol: 24mgSodium: 168mgCarbohydrates: 36gFiber: 1.9gSugar: 28.1gProtein: 3.5g

You May Also Like

• One Bowl Moist Chocolate Cake
• The Ultimate Chocolate Mud Cake
• Moist Chocolate Cupcakes

If you're a fan of carrot cake, then you'll absolutely love these bite-sized carrot cupcakes with cream cheese frosting! These moist cupcakes are perfect for sharing or just whipping up a delicious sweet treat.

Ingredients in Carrot Cupcake

To make these delicious carrot cupcakes, you'll need:

• Plain / all-purpose flour
• Baking powder: NOT baking soda. Make sure your baking powder is within its use by date.
• Ground cinnamon
• Caster sugar (or white sugar): also known as superfine sugar. This will dissolve more easily into your batter. You can substitute with white sugar.
• Brown sugar: helps make the cupcakes moist and full of flavour. Substitute with additional caster sugar or white sugar if required.
• Salt: finely ground table salt is best.
• Whole milk: substitute with any dairy-free equivalent e.g. soy, oat, almond.
• Vinegar (any kind) or lemon juice: helps the cupcakes stay fluffy. Avoid flavoured vinegars (e.g. balsamic).
• Canola oil: or any flavourless vegetable oil.
• Eggs: fresh and at room temperature is best.
• Vanilla
• Carrots: no need to peel them.

For the cream cheese frosting, you'll also need:

• Unsalted butter
• Cream cheese: full fat is best.
• Icing sugar / powdered sugar: you can make your own by blitzing white sugar in a powerful blender like a NutriBullet.
• Lemon juice: fresh or bottled.
• Vanilla

Tips for making Carrot Cupcakes

Do not overfill your cupcake containers! The cupcake batter will rise significantly in the cupcake cases once baked. Don't fill the batter more than half way up the cupcake case. This also gives you room to pipe on beautiful cream cheese frosting! Depending on your cupcake case and tin size, you make have enough batter for a few extra cupcakes.

Mix your milk and vinegar together first before adding other dry ingredients. This helpful trick lets the milk curdle and thicken - sort of like a buttermilk - and gives you a moister cupcake.

Don't overmix your batter! When you mix together the wet and dry ingredients, just mix until combined. This means that there's no large visible clumps or streaks of flour. The batter may still be a bit lumpy and that's okay. When adding the carrot, carefully fold it in until evenly mixed through.

Make sure your cream cheese frosting ingredients are at room temperature, especially the butter and cream cheese! Cream cheese frosting is very picky. If your kitchen is too warm, you may also have trouble stabilising the frosting. See more detailed tips at my Cream Cheese Frosting recipe page.

Troubleshooting

• Why are my carrot cupcakes chewy or dense?
  • Your baking powder is expired: make sure your baking powder is in date! This is a very common cause of dense or sunken cupcakes.
  • You overmixed the cupcake batter: this is a very forgiving batter, but still try not to overmix the wet and dry ingredients. Small lumps are okay - you do not need to beat the batter until it is completely smooth.
  • You left the batter out on the bench too long before baking: rising agents such as baking powder as most effective within 1 hour of being added to cake batters. Leaving the cake batter out for more than 1 hour can affect how well the cake rises.
  • You weighed your dry ingredients incorrectly: when measuring dry ingredients such as flour, spoon the flour into the measuring cup until it is overflowing (do not pack down), then use a flat-bladed butter knife to level off the excess flour.
• Butter vs oil in carrot cupcakes.
  • Oil will make a the cupcakes very moist and rich. Using melted butter gives you a spongier, lighter cupcake closer to a white or vanilla cake. I highly recommend using oil for this recipe.

Storing Carrot Cake Cupcakes

You can keep the iced cupcakes un-refrigerated in an airtight container for up to 4 days.

To freeze the cooled (un-iced) cupcakes, wrap each or together tightly in clingwrap and place in a zip-loc or freezer bag. Keep frozen for up to 6 months. Allow to defrost at room temperature for 6 hours or overnight then top with frosting and serve as normal.

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Carrot Cupcakes with Cream Cheese Frosting

Yield: 12 cupcakes

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

These easy and delicious carrot cupcakes are moist, flavourful and topped with a rich cream cheese frosting.

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Ingredients

For the cupcakes

• 1 ¼ cups (188 g) plain / all-purpose flour
• 3 teaspoon (12 g) baking powder
• 1 teaspoon (4 g) ground cinnamon
• ½ cup (120 g) caster sugar (or white sugar)
• ½ cup (110 g) brown sugar, packed
• ½ teaspoon (2 g) salt
• ½ cup (125 mL) whole milk
• 1 tablespoon (20 mL) vinegar (any kind) OR lemon juice
• ½ cup (125 mL) canola oil
• 2 large eggs
• 1 teaspoon (5 mL) vanilla extract
• 1 ½ cups (165 g) grated carrots (approx. 2-3 medium carrots)

For the cream cheese frosting

• 60 g (2 oz / ¼ cup) unsalted butter, at room temperature
• 125 g (4.5 oz / ½ cup) full-fat cream cheese, at room temperature
• 2 cups (280 g) icing sugar / powdered sugar
• 1 tablespoon (20 mL) lemon juice -- fresh or bottled is fine
• ½ teaspoon (3 g) vanilla extract

Instructions

For the cupcakes

1. Preheat the oven to 160°C / 320°F (fan-forced/convection) or 180°C / 355°F (standard). Line a 12-hole standard muffin tin with paper cases.
2. Sift flour, baking powder and cinnamon into a large mixing bowl. Whisk in caster sugar, brown sugar and salt until well combined.
3. In a separate medium mixing bowl, whisk together milk and vinegar. Stand for 5-10 minutes or until thick and curdled. Whisk in canola oil, eggs and vanilla until well combined.
4. Pour the egg mixture into the dry ingredients and stir together until just combined. Add the grated carrots and stir until evenly mixed in.
5. Distribute the batter evenly among the paper cases. Do not fill more than half-full. Overfilling the cases will cause the batter to spill over when baking. Depending on how you measured your ingredients, you may have enough batter for an extra 1-2 cupcakes.
6. Bake for 15-20 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean. Allow the cupcakes to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

For the cream cheese frosting

1. In the bowl of an electric mixer (or using a hand mixer), beat together the butter and cream cheese on high speed until pale and fluffy, about 3-4 minutes.
2. Add the sifted icing sugar, one cup at a time, beating well in between additions.
3. Add lemon juice and vanilla essence. Beat for another 3-4 minutes on high speed until fluffy, thick and pale. If your frosting is too thick, add 1 teaspoon of lemon juice at a time until the desired consistency is reached.
4. Spread or pipe evenly over the top of the cooled cupcakes. The frosting will continue to firm up over the next couple of hours.

Notes

Measurements

• Please note that my recipes are measured in metric cups and spoons which are larger than US cups and spoons. Most recipes will be fine if measured in US cups and spoons, but please use the weight (grams) measurement for the most accurate result.

Storage

• You can keep the iced cupcakes un-refrigerated in an airtight container for up to 3 days.
• To freeze the cooled (un-iced) cupcakes, wrap each tightly in clingwrap and place in a zip-loc or freezer bag. Keep frozen for up to 6 months. Allow to defrost at room temperature for 6 hours or overnight then top with frosting and serve as normal.

Substitutions

• Canola oil: you can substitute canola oil for any type of vegetable oil. Please note that using a rich olive oil may change the flavour of the cake.
• Brown sugar: you can substitute the ½ cup of brown sugar for an additional ½ cup of caster sugar, if necessary. This will make the cake a bit fluffier and less dense and moist.
• Milk: replace with any neutral flavour milk alternative (soy, oat, almond etc.)
• Additions: you can try adding 1 cup of sultanas, raisins, currants, or chopped roasted nuts.
• Frosting: use your favourite frosting or a simple glaze.

Nutrition Information:

Yield: 12 Serving Size: 1 cupcake with frosting
Amount Per Serving: Calories: 562Total Fat: 26.8gSaturated Fat: 10.7gTrans Fat: 0gUnsaturated Fat: 11.9gCholesterol: 82.8mgSodium: 228.3mgCarbohydrates: 75.7gNet Carbohydrates: 74.7gFiber: 1gSugar: 60.6gProtein: 4.7g

You May Also Like

• Easy Carrot Cake with Cream Cheese Frosting
• Red Velvet Cupcakes
• Easy Vanilla Cupcakes

This fluffy cake combines zesty lemon with bursts of fresh blueberries. I like to top this scrumptious cake with vanilla buttercream or cream cheese frosting for a decadent dessert.

Ingredients in Lemon Blueberry Cake

• Plain / all-purpose flour
• Baking powder: NOT baking soda. Check that your baking powder is within its expiry date or else you may get a flat or sunken cake.
• Caster / superfine sugar: this finer form of sugar will dissolve more easily into the cake and give you a lighter, fluffier crumb.
  • Can I use regular sugar? Yes, however your cake may be denser.
  • Can I use brown or raw sugar? I would advise against brown or raw sugar as your cake will be too dense and will not rise correctly.
• Salt
• Canola oil: or any other flavourless vegetable oil. Avoid strongly flavoured oils such as flax, hemp, olive, etc.
• Unsalted butter: if using salted butter, omit added salt.
  • Why does the recipe have half butter and half oil? Oil makes the cake fluffier and richer, while butter gives the cake a much nicer flavour. The combination of both creates the perfect flavoursome yet fluffy cake!
  • Can I use ALL butter or ALL oil? Yes, you can EITHER 1 cup of oil OR 250 g (1 cup / 9 oz) of butter if necessary.
• Eggs
• Milk: I use dairy milk, however you can use non-dairy milks such as soy, oat or almond if necessary.
• Lemon juice: freshly squeezed is best. Make sure to zest the lemons first!
• Lemon zest: this will give you a tangy cake. You can remove if absolutely necessary.
• Vanilla essence OR vanilla extract: for the best flavour, use true vanilla extract (not alcohol-based).
• Fresh or defrosted blueberries: if using frozen blueberries, defrost completely and bring to room temperature or they will impact the cooking time.

How To Make Lemon Blueberry Cake

Follow this step-by-step guide to make a perfect lemon blueberry cake.

1. Sift together the flour and baking powder.
2. Whisk in sugar and salt.
3. In a separate bowl, whisk together butter and oil. Whisk in eggs, one at a time.
4. Add the milk, lemon juice, lemon vanilla, and lemon zest. Whisk until well combined.

5. Whisk the wet ingredients into the dry ingredients.
6. Slowly whisk in the boiling water.
7. Whisk until well combined.
8. Evenly split the batter into two cake tins.

9. Sprinkle half of the blueberries over each cake. Do not press in.
10. Bake until lightly golden. Leave in the tins to cool for 10 minutes then turn out onto a cooling rack to cool completely.

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Lemon Blueberry Cake

Yield: Serves 10

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

This zesty lemon blueberry layer cake is bursting with fresh blueberries. Top this cake with vanilla buttercream or cream cheese frosting for a delicious and decadent dessert.

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Ingredients

• 2 ½ cups (375 g) plain / all-purpose flour
• 1 tablespoon (16 g) baking powder
• 1 ½ cups (360 g) caster / superfine sugar
• ½ teaspoon (2 g) salt
• ½ cup (125 mL) canola oil or any other flavourless vegetable oil
• 125 g (4.5 oz / ½ cup) unsalted butter, melted
• 4 large eggs
• ⅔ cup (165 mL) milk
• ⅓ cup (83 mL) lemon juice
• 2 tablespoon (16 g) lemon zest
• 2 teaspoon (10 g) vanilla extract
• ½ cup (125 mL) boiling water
• 1 heaped cup (200 fresh or defrosted blueberries

Instructions

1. Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F. Grease and line TWO 20cm (8 inch) round cake tins. The batter is fairly thin, so only use springform tins if they are tight-fitting.
2. In a large bowl, sift together the flour and baking powder. Whisk in the caster sugar and salt. Set aside.
3. In a separate large bowl, whisk together the oil and melted butter. Whisk in the eggs, one at a time, until well incorporated. Add the milk, lemon juice, lemon zest and vanilla. Whisk until well combined.
4. Pour the wet ingredients into the dry ingredients. Use a wooden spoon or flat spatula like this silicone one to stir together the ingredients until just combined.
5. Whisk in the boiling water, a little bit at a time, and continue to whisk until the batter is smooth and combined.
6. Evenly distribute the batter between the two tins. Sprinkle half of the blueberries over the top of each cake (do not press into the batter, they will sink during cooking).
7. Bake both cakes together for 40-45 minutes or until lightly golden brown and a skewer inserted into the middle of the cakes comes out clean. Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Notes

Measurement

• Please note that my recipes are measured in metric cups and spoons which are larger than US cups and spoons. Most recipes will be fine if measured in US cups and spoons, but please use the weight (grams) measurement for the most accurate result.

Storage

• Keep cake refrigerated in an air-tight container for up to 3 days.

Substitutions & Tips

• Top this cake with vanilla buttercream or cream cheese frosting.
• Regular sugar vs caster sugar: regular granulated sugar will give you a denser, heavier cake. Caster sugar more easily dissolves into the cake batter and gives you a fluffier, moister cake.
• Oil: use any mildly flavoured vegetable or canola oil. Avoid strongly flavoured oils such as olive, avocado, flax etc. or you will be able to taste them in the cake.
• Salted butter: if you are using salted butter, omit the added salt.
• Vanilla: this cake works best with a high-quality (NOT imitation) vanilla. Avoid alcohol-based brands.
• Using frozen blueberries: make sure your blueberries are defrosted and at room temperature or it will impact the baking time of the cake batter.

Nutrition Information:

Serving Size: 1/10th of Recipe (No Frosting)
Amount Per Serving: Calories: 494Total Fat: 24gSaturated Fat: 8.1gTrans Fat: 0gUnsaturated Fat: 10.7gCholesterol: 74.4mgSodium: 487mgCarbohydrates: 58.3gFiber: 1.4gSugar: 32.3gProtein: 6.2g

You May Also Like

• Lemon and Coconut Bars (Very Tangy!)
• Lemon Loaf with Tangy Lemon Icing
• Big & Fluffy Blueberry Muffins

Red velvet cupcakes are my go-to cupcake flavour for birthdays, parties, or other special occasions! With a bright red hue and a generous dollop of cream cheese frosting, these cupcakes taste as good as they look.

These gorgeous little cakes are extremely easy to make (I'm talking less than 15 minutes for the cake batter!) and you can get away with using no electric mixer. If you're after the full-sized version, head to my easy red velvet cake recipe instead.

I like a rich and tangy cream cheese frosting, but you could also top these cupcakes with a vanilla buttercream or chocolate buttercream. Of course, you can also enjoy them plain and simple. It's hard to go wrong!

These cupcakes stay moist and fresh for up to FOUR days (if you don't eat them before then!). Keep them stored frosted or unfrosted in an airtight container at room temperature.

Ingredients in Red Velvet Cupcakes

• Plain / all-purpose flour
• Caster / superfine sugar: this finer form of sugar dissolves more easily into the batter and produces a moister, fluffier cupcake. Use white sugar if necessary, although you may notice the cupcake is less fluffy.
• Unsweetened cocoa powder: I use Hershey's (US) or Nestle (AUS/UK) brand. Do NOT use hot cocoa powder or raw 'cacao powder.'
• Baking soda (bicarbonate of soda): NOT baking powder. Baking soda is more concentrated than baking powder and reacts with the vinegar and buttermilk in red velvet cake batter. Substitute 1 teaspoon of baking soda with 2 teaspoon of baking powder, if necessary.
• Salt
• Canola oil: or any other flavourless vegetable or cooking oil. Avoid strong flavours (olive, coconut, avocado, etc.)
• Unsalted butter: combining both oil and butter gives you a cupcake which stays moist for longer without sacrificing flavour. If you can only use salted butter then omit the added salt.
• Eggs: room temperature if possible to help prevent the butter from separating.
• Vinegar: white, malt, brown, etc. Not balsamic or any flavoured vinegars.
• Buttermilk: real buttermilk (not homemade) is best for this recipe and very important for a true red velvet flavour. If you're in a tight spot, use the following homemade substitute: stir together 1 teaspoon of vinegar with ½ cup of whole milk and leave to stand for 10 minutes.
• Vanilla essence OR vanilla extract
• Red food colouring: use a high-quality liquid or gel food colouring. I use Queen (AUS) or recommend Wilton (AUS/UK/US). Liquid is best for ease of colouring.
• Boiling water: this helps thin out the batter for very moist, fluffy cupcakes.

How to Make Cupcakes

Follow this step-by-step guide to make perfect red velvet cupcakes.

1. Whisk together the dry ingredients (flour, sugar, cocoa powder, baking soda and salt) in a large bowl and set aside.

2. In a separate medium bowl, whisk together your butter and oil (this is important to stop the butter from separating). Whisk in eggs, then vinegar, buttermilk, vanilla, and food colouring. DO NOT add the boiling water at this stage.

3. Once you've whisked together your wet ingredients (except the boiling water), you will have a very thin and red mixture.

4. Pour the wet ingredients into the centre of your dry ingredients.

5. Whisk the wet and dry ingredients together well. The batter will be thick and may still have a couple of lumps in it - that's okay, they will break up once you add the boiling water.

6. Carefully add the boiling water and slowly whisk in. Don't worry, it won't cook the batter.

7 & 8. The batter will now be very thin.

9. Fill your cupcake liners ⅔ full with batter (don't overfill!). There should be enough batter for 12 cupcakes, perhaps a little extra depending on the size of your muffin tray and liners.

10. Bake until well risen and a skewer inserted into the centre of one of the cupcakes comes out clean.

Once the cupcakes have cooled, you can top with your frosting of choice or eat them plain! My favourite cream cheese frosting is included in the recipe card below.

Troubleshooting

Why are my cupcakes dry/dense/sunken?

You are measuring your dry ingredients incorrectly: to measure dry ingredients such as flour, measure spoonfuls of flour into a measuring cup until it is heaped (do not pack down), then sweep off the excess with a flat-bladed butter knife.

You overcooked the cupcakes: make sure to follow the recommended temperature guidelines and cooking times. These cupcakes do not tend to brown across the surface so you must test your cakes with a skewer – it should be clean when inserted and removed from the centre of one of the cupcake, or just have a few moist clinging crumbs.

Your baking soda is expired: check the expiry date of your baking soda. Expired baking soda is a VERY common cause of sunken or dense cakes and cupcakes.

Why has my cream cheese frosting separated/split/broken?

Your butter OR cream cheese is too hot. Melted butter or cream cheese will cause your cream cheese to split because it won't be able to incorporate any air once beaten. Make sure your butter and cream cheese are at moderate "room temperature" (ideally around 25°C / 77°F).

Your butter OR cream cheese is too cold. Just like having the ingredients too hot, having the ingredients too cold will prevent to sugar from incorporating into the frosting and you won't be able to whip air into the frosting.

How do I fix separated/split/broken cream cheese frosting?

Refrigerate the mixture. Cover the mixing bowl in clingwrap and refrigerate for 30 minutes. Begin beating on low speed for about 5 minutes then switch to high speed and continue to beat for another 3-5 minutes. This may help to bring your buttercream back together.

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Red Velvet Cupcakes

Yield: 12 Cupcakes

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour 5 minutes

These moist and flavourful red velvet cupcakes are the ultimate cupcakes for birthdays, holidays, or other special occasions. These pair perfectly with my rich and tangy cream cheese frosting!

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Ingredients

For the Cupcakes

• 1 ¼ cups (188 g) plain / all-purpose flour
• 1 cup (240 g) caster / superfine sugar
• 1 tablespoon (8 g) unsweetened cocoa powder
• 1 teaspoon (5 g) baking soda / bicarbonate of soda
• ½ (3 g) teaspoon salt
• ¼ cup (63 mL) canola oil (or any other flavourless vegetable or cooking oil)
• 80 g (3 oz) unsalted butter, melted and cooled slightly
• 2 large eggs
• 1 teaspoon (5 mL) white vinegar
• ½ cup (125 mL) buttermilk -- see notes for substitutes
• 1 teaspoon (5 g) vanilla extract
• 1 tablespoon (20 mL) red liquid food colouring OR 2 teaspoon (10 g) high-quality gel food colouring
• ¼ cup (63 mL) boiling water

For the Cream Cheese Frosting

• 60 g (2 oz / ¼ cup) unsalted butter, at room temperature
• 125 g (4.5 oz / ½ cup) full-fat cream cheese, at room temperature
• 2 cups (280 g) icing sugar / powdered sugar
• 1 tablespoon (20 mL) lemon juice -- fresh or bottled is fine
• ½ teaspoon (3 g) vanilla extract

Instructions

For the Cupcakes

1. Preheat the oven to 160°C/320°F (fan-forced/convection) or 180°C/355°F (standard). Line a 12 hole (⅓ cup capacity) muffin tray with cupcake liners.
2. In a large mixing bowl, sift together the flour, sugar cocoa powder, baking soda and salt. Whisk until well combined.
3. In a separate large bowl, whisk together the oil and the cooled butter until well combined. Whisk in eggs, one at a time. Add vinegar, buttermilk, vanilla and food colouring and whisk until well combined.
4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Carefully add boiling water. Whisk until batter is smooth and well combined. The batter will be thin.
5. Fill each cupcake liner approximately ⅔ full with batter (don't overfill). Bake for 20 minutes or until a skewer inserted in the centre of one cakes comes out clean. The cupcakes make look domed just after baking but will settle after cooling.
6. Allow to cool for 10 minutes in the muffin tray before transferring to a wire rack to cool completely.

For the Cream Cheese Frosting

1. In the large bowl of an electric mixer (or using a hand mixer), beat together the butter and cream cheese until thick, pale and creamy (about 3-4 mins).
2. Add the icing sugar, lemon juice, and vanilla, and beat until very pale and thick (about 5 minutes). Add more icing sugar or lemon juice to adjust consistency as needed.
3. Spread or pipe icing on cooled cupcakes. Frosting will set firm if refrigerated.

Notes

Measurement

• Please note that my recipes are measured in metric cups and spoons which are larger than US cups and spoons. Most recipes will be fine if measured in US cups and spoons, but please use the weight (grams) measurement for the most accurate result.

Storage

• The frosted cupcakes will keep fresh in an air-tight container for up to 3 days at room temperature (refrigerate if your house is very warm).

Substitutions

• Buttermilk. To make ½ cup of buttermilk substitute: stir together 1 teaspoon of vinegar and ½ cup of whole milk. Allow to stand for 10 minutes or until milk is thickened and slightly curdled. Use as normal in recipe instead of buttermilk.
• Caster/superfine sugar: replace with an equal amount white sugar if necessary. The cupcakes may be more 'cakey' with a heavier crumb, but still delicious and moist.
• Baking powder vs baking soda: baking soda is a more concentrated raising agent and imparts a unique flavour in red velvet cupcakes. You can replace 1 teaspoon of baking soda with 2 teaspoon of baking powder.
• Unsalted butter: you can also use salted butter and omit the added salt.
• Unsweetened cocoa powder: I use Hershey's (US) or Nestle (AUS/UK) brand. Do NOT use hot cocoa powder or raw 'cacao powder.'
• Lemon juice: omit lemon juice in cream cheese frosting and replace with equal amounts of milk, if desired. Lemon juice gives cream cheese a tang, but milk will work if necessary.

Tips

• This recipe works best if eggs are at room temperature, otherwise you risk curdling the butter.

Nutrition Information:

Serving Size: 1 Cupcake with Frosting
Amount Per Serving: Calories: 384Total Fat: 19.4gSaturated Fat: 9.2gTrans Fat: 0gUnsaturated Fat: 2.9gCholesterol: 68.8mgSodium: 167.3mgCarbohydrates: 49.3gFiber: 0.4gSugar: 38.6gProtein: 3.7g

You May Also Like

• Moist Chocolate Cupcakes with Chocolate Buttercream Frosting
• Easy Vanilla Cupcakes
• Red Velvet Cake with Cream Cheese Frosting

This soft-as-clouds Vanilla Layer Cake is super simple yet stunningly elegant. It is made of tender and fluffy cakes layered and coated with pristine and smooth vanilla buttercream. This recipe will show you a  way to keep it moist and soft for days!

The Best Vanilla Layer Cake

In the world of cake, vanilla may be considered the most basic of flavours. But its simplicity is what gives it that classic beauty that never grows out of style! Furthermore, this cake is easy to make and requires no special equipment. A two-layered treat made of perfectly baked cake and smothered with simple vanilla buttercream frosting.

So what's the secret to a moist, fluffy cake batter? Using half oil and half butter. Oil gives you a cake that stays moist for several days, while butter adds a rich flavour and fluffiness! Trust me, this cake is hard to resist, so I won't judge you if you go in for seconds (or thirds, or fourths!)

A Cake for All Occasions

This classic dessert recipe works great for any occasion. Keep it clean and simple by using a 'naked cake' style for an everyday dessert that you can enjoy at home. Or instead, you can take it up a notch by adding some colorful sprinkles and edible sparkles to bring to casual celebrations like birthdays and reunions.

You can also transform it into an extravagant dessert by adding fresh fruits, nuts, edible flowers, and other cake decorations. However simple or fancy you make it, one thing will remain true about this cake- it is delicious and creamy with the perfect amount of sweetness in it!

Ingredients For the Layer Cake

• Plain / all-purpose flour: this reliable flour is easy to find and is perfect for making cakes with soft and moist crumbs.
• Baking powder: works as the leavening agent that makes your cakes light and airy. Without this, your cake will be heavy and grainy with an unappealing texture. 
• Caster / superfine sugar: – adds sweetness and contributes to moisten the crumbs.
• Salt: Adding a pinch of salt to the batter will not result in a salty cake. Rather it intensified the vanilla flavour and allows its delicate taste to shine through.
• Canola oil (or any other flavour-free vegetable oil):  is considered a liquid fat and is lighter than butter. This makes the cake moist and light. Corn oil, palm oil, or grapeseed oil are considered suitable substitutes.
• Unsalted butter: Adding butter gives the cake a rich flavour that oil lacks. This is why both are used in this recipe!
• Eggs: As the cake bakes, the protein from both the yolk and the white coagulates, giving the crumb a great structure and form.
• Buttermilk: If you cannot find one, simply combine a cup of whole dairy milk with a teaspoon of vinegar or lemon.  Though buttermilk has a tangy element to it, it will not affect the overall taste of the cake. It is essential in achieving soft and tender crumbs.
• Vanilla essence or extract: Adds a tantalizing aroma and taste to any baked goods. Vanilla extract and essence can be used interchangeably. Vanilla extract has a richer, deeper flavour than vanilla essence.
• Boiling water: gradually pouring it over the batter will allow you to combine everything easier, resulting in a smoother mixture. No unnecessary dry lumps! 

Ingredients for the Buttercream

• Unsalted butter: Make sure that it is softened but not melted.
• Icing sugar / powdered sugar: A staple when making frosting or icing.
• Vanilla essence or extract 
• Milk: It is used to combine all ingredients and thin out your frosting for the perfect consistency.
• Food colouring, optional: A small bit of food colouring can be used to make a light or pastel colour on your cake if you want a dash of colour. If you want more vibrant hues, simply add more.

Questions and Answers: Ingredients

• Can I use cake flour instead? Sure! Using cake flour will give you lighter and softer crumbs that are also really good for this cake! Just add 2 tablespoons of cake flour for every cup of plain flour used. 
• Can I use a gluten-free flour brand? No problem, just substitute it 1:1 
• Can I use granulated sugar instead of caster / superfine sugar? Yes, the only difference between them is their texture. Caster sugar is more refined and dissolves much more quickly, which results in a fluffier and moister cake.
• Can I use brown sugar instead of caster / superfine sugar? Absolutely, it will give the batter a deeper flavour due to its molasses content. Take note that using dark sugar will also affect the colour of the cake.
• Can I use vegan butter? Sure you can! However, vegan butter does not exactly taste the same as its dairy counterpart so expect a difference in flavour.
• Can I use a vegan substitute for eggs? A great dairy-free replacement would be applesauce of flax eggs. 

How to Make Vanilla Layer Cake

Vanilla Cakes

This recipe yields decadent, light cakes that taste as good as anything you buy from the bakery! Let's get started.

1. Prepare the following before you start:

• Preheat oven to 160°C / 320°F (fan/convection) or 180°C / 355°F.
• Use 2 of 20cm or 8inch round cake tins and line them with parchment paper.

2. Mix dry ingredients: Sift the flour and baking powder together in a large mixing bowl.  Add the caster sugar and salt, then whisk.  Set aside
3. Cream butter and add eggs: In a separate bowl, whisk together the oil and melted butter. Whisk in the eggs until well combined. Slowly add in the buttermilk while whisking. Finally, add the vanilla extract.
4. Combine all ingredients: Mix the wet and dry ingredients in a large bowl. Stir the ingredients together with a wooden spoon or a flat spatula. Pour small amounts of hot water gradually while constantly whisking until the batter is smooth.
5. Bake: Evenly spread the batter between the two tins and bake for 40-45 minutes. Allow to cool for 10 minutes in the tins before transferring to a wire rack to finish cooling.

Vanilla Buttercream

This vanilla cake is covered with a classic vanilla buttercream frosting that is simple to make.  We're using the old-fashioned creaming method. Here is how to put it together:

6. Cream. Using an electric mixer or a hand mixer, cream together the butter, sugar, vanilla, milk, and food coloring (if using). Set it at low speed for a minute or until the ingredients are mostly blended.
7. Make adjustments. Set the speed to medium-high and continue to beat for 5 minutes, scrape and clean the sides.  The mixture should look light in color and fluffy. 

Time to assemble!

This is the point when you can let your creativity run free. Depending on your mood or the occasion, you can go plain or jazz it up.

1. Secure. Spread a little frosting in the middle of the plate to secure the cake. Place one cooled cake with the correct side up. Apply a thick layer of icing and spread.
2. Layer. Place the second cooled cake on top of the first cake upside-down. Add another heavy layer of frosting on top. Smooth the frosting from the center to the cake's corners, pushing any extra icing down the sides.
3. Decorate. Spread the icing evenly over the sides of the cake with a long flat spatula. Scrape away any extra buttercream. Put some sprinkles, sparkling sugar, or flower frosting on top. 

Chill. To firm up the buttercream, place the cake in the refrigerator. Cut into slices and enjoy!

Storing Tips

1. Frosted cake.  Use a cake carrier or transfer the cake to a large sealed container to lock in the moisture. It can last in the fridge for a week or a month in the freezer.
2. Sliced cake. Placing a plastic wrap on the sliced edge will help prevent the cake from drying out.  Then store as instructed above.
3. Make-ahead layers and frosting. Cover the cake layers with parchment paper on top and bottom, then double wrap them in plastic wrap before freezing.  Make-ahead frosting can be kept in the fridge for up to a month or frozen for up to 3 months in an airtight container. Once it has thawed, give it a thorough stir to get the consistency back to smooth.

Have you made this recipe?

If you have made this recipe, I would love to hear from you! Leave a review below or share your photo on Instagram and tag me @bakingenvy

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Easy Vanilla Layer Cake

Yield: 20 cm (8 inch) Two-Layer Cake

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

This is my best ever vanilla layer cake. The cake batter requires no electric mixer, and the result is a super fluffy cake which stays moist for 4 days!

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Ingredients

For the Vanilla Cakes

• 2 ½ cups (375 g) plain / all-purpose flour
• 1 tablespoon (16 g) baking powder
• 1 ½ cups (360 g) caster / superfine sugar
• ½ teaspoon (3 g) salt
• ½ cup (125 mL) canola oil or any other flavourless vegetable oil
• 125 g (4.5 oz / ½ cup) unsalted butter, melted
• 4 large eggs
• 1 cup (250 mL) buttermilk - see notes for substitutes
• 2 teaspoon (10 g) vanilla extract
• ½ cup (125 mL) boiling water

For the Vanilla Buttercream

• 250 g (9 oz / 1 cup) unsalted butter, at room temperature
• 3 cups (420 g) icing sugar / powdered sugar
• 1 teaspoon (5 g) vanilla extract
• 2 tablespoon (40 mL) milk, plus more as needed

Instructions

For the Vanilla Cakes

1. Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F. Grease and line TWO 20cm (8 inch) round cake tins. The batter is fairly thin, so only use springform tins if they are tight-fitting.
2. In a large bowl, sift together the flour and baking powder. Whisk in the caster sugar and salt. Set aside.
3. In a separate large bowl, whisk together the oil and melted butter. Whisk in the eggs, one at a time, until well incorporated. While still whisking, slowly stream in the buttermilk. Finally, whisk in the vanilla.
4. Pour the wet ingredients into the dry ingredients. Use a wooden spoon or flat spatula to stir together the ingredients until just combined.
5. Whisk in the boiling water, a little bit at a time, and continue to whisk until the batter is smooth and combined.
6. Evenly distribute the batter between the two tins and bake both cakes together for 40-45 minutes or until lightly golden brown and a skewer inserted into the middle of the cakes comes out clean. Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

For the Vanilla Buttercream

1. Add butter, sugar, vanilla, milk and food colouring (if using) to the large bowl of an electric mixer (or using a hand mixer).
2. Beat on low speed for 1 minute, or until the ingredients are somewhat combined.
3. Increase speed to medium-high and beat for 5 minutes, scraping down as needed, until very pale, light and fluffy. If the frosting is too stiff, beat in 1 teaspoon of milk at a time until you reach the desired consistency.

To Assemble

1. Spread a little bit of frosting on the centre of your serving plate. Place one cooled cake the right way up onto the plate. Spread with a thick layer of frosting.
2. Flip the second cooled cake upside-down onto the first cake. Top with another thick layer of frosting. Smooth the frosting from the centre of the cake towards the edges, pushing excess frosting down the sides of the cake.
3. Using a long flat spatula (or the back of a dessert spoon), spread the frosting evenly over the sides of the cake. Scrape off excess buttercream for a 'naked cake' effect.
4. Refrigerate the cake to set the buttercream firm. Slice up and enjoy!

Notes

Measurement

• Please note that my recipes are measured in metric cups and spoons which are larger than US cups and spoons. Most recipes will be fine if measured in US cups and spoons, but please use the weight (grams) measurement for the most accurate result.

Storage

• The frosted cake will last up to 4 days in an airtight container at room temperature. It may last 1-2 extra days if kept in the fridge.

Substitutions & Tips

• Homemade buttermilk: combine 1 cup (250 mL) of whole dairy milk with 1 teaspoon of vinegar (any kind) or lemon juice. Allow to stand for 10 minutes before using.
• White sugar vs caster sugar: white sugar will give you a denser, heavier cake. Caster sugar more easily dissolves into the cake batter and gives you a fluffier, moister cake.
• Oil: use any mildly flavoured vegetable or canola oil. Avoid strongly flavoured oils such as olive, avocado, flax etc. or you will be able to taste them in the cake.
• Salted butter: if you are using salted butter, omit the added salt.
• Vanilla: this cake works best with a high-quality (NOT imitation) vanilla. Avoid alcohol-based brands.

Nutrition Information:

Serving Size: 1/12th of Frosted Cake
Amount Per Serving: Calories: 657Total Fat: 36.5gSaturated Fat: 17.6gTrans Fat: 0gUnsaturated Fat: 16.1gCholesterol: 127.6mgSodium: 368.3mgCarbohydrates: 78.5gFiber: 0.7gSugar: 58.3gProtein: 5.8g

You May Also Like

• Red Velvet Cake with Cream Cheese Frosting
• Devil’s Food Cake
• Simple Vanilla Cake (One Bowl & No Electric Mixer)

This soft, rich and moist cake is my absolute favourite special-occasion cake. It looks impressive but is ridiculously simple. All you need to do is whisk the wet and dry ingredients together!

I top this cake with a smooth cream cheese frosting and decorate the top and sides with crumbled cake offcuts. It always impresses and feeds a fair crowd. Enjoy!

What is Red Velvet Cake?

Traditionally, red velvet cake is red due to a chemical reaction between cocoa powder and other ingredients.

Cocoa powder contains natural acids. When combined with baking soda and an alkaline ingredient like buttermilk, it creates a chemical reaction that helps to leaven the cake and also gives it a subtle red colour.

Another chemical reaction that takes place in red velvet cake is the reaction between cocoa powder and vinegar. Cocoa powder is acidic and vinegar is acidic too, when they are mixed together they create a reaction which also helps to intensify the red colour of the cake.

In modern recipes, the use of red food colouring in the recipe can also contribute to the overall red colour of the cake.

Ingredients

• Plain / all-purpose flour
• Corn starch / cornflour: adds softness to the cake by imitating high-quality cake flour.
• Unsweetened cocoa powder: I use Hershey's (US) or Nestle (AUS/UK) brand. Do NOT use hot cocoa powder or raw 'cacao powder.'
• Baking soda / bicarbonate of soda: NOT baking powder.
• Salt
• Canola oil (or any other flavourless vegetable or cooking oil): note that using strongly flavoured oils such as olive or avocado will change the flavour of the cake.
• Unsalted butter, melted and cooled slightly: the combination of oil and butter produces a delicious, moist cake. If using salted butter, halve the added salt.
• Caster / superfine sugar: you can also use regular white sugar, although your cake might be denser.
• Eggs
• White vinegar: or apple cider, brown vinegar in a pinch.
• Buttermilk (substitutes do not work well for this recipe)
• Vanilla essence OR vanilla extract
• Red liquid food colouring OR high-quality gel food colouring

Why is my cake dry, dense or sunken?

• You are measuring your dry ingredients incorrectly: to measure dry ingredients such as flour, measure spoonfuls of flour into a measuring cup until it is heaped (do not pack down), then sweep off the excess with a flat-bladed butter knife.
• You overcooked the cakes: make sure to follow the recommended temperature guidelines and cooking times. These cakes do not tend to brown all across the surface so you must test your cakes with a skewer - it should be clean when inserted and removed from the centre of the cake, or just have a few moist clinging crumbs.
• Your baking soda is expired: check the expiry date of your baking soda. Expired baking soda is a VERY common cause of sunken or dense cakes.

Frequently Asked Questions

• Do I have to use buttermilk? In short, yes. Buttermilk substitutes (such as milk combined with vinegar or lemon juice) don't work as well in this recipe and will produce a drier cake. You should be able to find buttermilk at most major supermarkets (in the US, UK and AUS) or in specialty/organic food shops.
• What type of red food colouring should I use? I use a high quality liquid food colouring. This dissolves easily into the batter and produces a vivid red colour even after baking. If you only have access to gel food colour, make sure it is high-quality and start by only using 1 tablespoon (then add more as needed).
• Baking soda or baking powder? Red velvet cakes use baking SODA as a raising agent. This gives the cake its distinctive tangy flavour. In a pinch, you can substitute 1 teaspoon of baking soda with 3 teaspoon of baking powder for this recipe.
• Why does this recipe use both oil AND butter? Oil keeps the cake moist and soft, while butter gives the cake a beautiful rich flavour.
• Why is my batter runny? This batter is fairly thin (and that is okay!). Make sure your spring-form pan is tightly sealed so the batter does not leak out. Do NOT bake this cake sitting on top of a cookie tray or it will not bake evenly.

Serving Suggestions

Here are a few suggestions for what to serve with red velvet cake:

1. Whipped Cream: A dollop of whipped cream or whipped cream cheese frosting can add a light and fluffy contrast to the rich and moist cake.
2. Berries: Fresh berries such as raspberries, strawberries, or blueberries can add a pop of color and a burst of flavor to the cake. They can be used as a topping or mixed into the frosting.
3. Ice Cream: A scoop of vanilla or chocolate ice cream can add a creamy texture and coolness to the cake, making it a perfect pairing for a warm summer day.
4. Chocolate Sauce: A drizzle of chocolate sauce or ganache can add a decadent richness to the cake and complement the chocolate flavor in the cake.
5. Caramel Sauce: A drizzle of caramel sauce can add a touch of sweetness and a hint of saltiness to the cake, making it a perfect pairing for those with a sweet tooth.

You can also make red velvet cupcakes using my recipe here.

Have you made this recipe?

If you have made this recipe, I would love to hear from you! Leave a review below or share your photo on Instagram and tag me @bakingenvy

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Red Velvet Cake with Cream Cheese Frosting

Yield: 12 Serves

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

This rich and vibrant red velvet cake is soft, moist and frosted in a thick layer of cream cheese frosting. This cake is surprisingly simple to make as well! It's a simple as stirring together the wet and dry ingredients.

Print

Ingredients

For the Red Velvet Cakes

• 2 ¼ (338 g) cups plain / all-purpose flour
• ¼ cup (35 g) corn starch / cornflour
• 2 tablespoon (16 g) unsweetened cocoa powder
• 1 teaspoon (5 g) baking soda / bicarbonate of soda
• ½ teaspoon (3 g) salt
• 1 cup (250 mL) canola oil (or any other flavourless vegetable or cooking oil)
• 125g (½ cup) unsalted butter, melted and cooled slightly
• 1 ½ (360 g) cups caster / superfine sugar
• 2 large eggs
• 1 teaspoon (5 mL) white vinegar
• 1 cup (250 mL) buttermilk -- substitutes do not work well for this recipe
• 2 teaspoon (10 g) vanilla extract
• 2 tablespoon (40 mL) red liquid food colouring OR 1 tablespoon (10 g) high-quality gel food colouring

For the Cream Cheese Frosting

• 125 g (½ cup) unsalted butter, at room temperature
• 250 g (8.8 oz / 1 cup) block of cream cheese, at room temperature
• 4 cups (560 g) icing / powdered sugar
• 2 tablespoon (40 mL) lemon juice
• 1 teaspoon (5 g) vanilla extract

Instructions

For the Red Velvet Cakes

1. Preheat the oven to 160°C/320°F (fan-forced/convection) or 180°C/355°F (standard). Grease and line TWO pans measuring 20 cm (8 inch) with baking paper.
2. In a large mixing bowl, sift together the flour, corn starch, cocoa powder, baking soda and salt. Whisk until well combined.
3. In a separate large bowl, whisk together the oil and the cooled butter until well combined. Add sugar, eggs, vinegar, buttermilk, vanilla and food colouring. Whisk until well combined.
4. Pour the wet ingredients into the dry ingredients and whisk until combined (a few lumps are okay - don't overbeat).
5. Evenly distribute the batter between the two prepared tins. Bake for 35-40 minutes or until lightly browned around the edges and a skewer inserted in the centre of the cakes comes out clean.
6. Allow to cool for 10 minutes in the tins before transferring to a wire rack to cool completely.

For the Cream Cheese Frosting

1. In the large bowl of an electric mixer (or using a hand mixer), beat together the butter and cream cheese until thick, pale and creamy (about 3-4 mins).
2. Add the icing sugar, lemon juice, and vanilla, and beat until very pale and thick (about 5 minutes). Add more icing sugar or lemon juice to adjust consistency as needed.

Assembly

1. If the cakes are very domed, level the top of each cake with a serrated knife.
2. Place one cake on a large, flat plate. Top with one quarter of the cream cheese frosting and spread the frosting evenly over the cake.
3. Flip the second cake upside down onto the first. Top with half of the remaining frosting, spreading the frosting from the centre towards the edges of the cake.
4. Use the remaining frosting to cover the sides of the cake. Use a flat (palette) knife to smooth out the top and sides.
5. Crumble up the offcuts of the cake and sprinkle along the sides and top of the cake, if desired.
6. Refrigerate for 1-2 hours or until frosting is firm. Keep the cake refrigerated until ready to serve.

Notes

Storage

• Keep the frosted cake covered in the refrigerator for up to 4 days.
• To freeze the unfrosted cakes: wrap cooked cakes individually in clingfilm and place in zip-loc or freezer bags. Keep frozen for up to 6 months. Defrost for 6 hours or overnight at room temperature and frost as normal.

Substitutions & Tips

• Baking soda vs baking powder: baking soda is more potent than baking powder and has a somewhat tangy taste. Baking soda will help give red velvet cake its essential slightly tangy flavour. In a pinch, you can substitute 1 teaspoon of baking soda with 3 teaspoon baking powder.
• Canola oil: use any flavourless vegetable or cooking oil. Do not use coconut oil, olive oil, avocado oil, or any other strongly flavoured oils.
• Buttermilk: most recipes allow you to substitute buttermilk for a combo of milk and vinegar. However I do NOT recommend substituting buttermilk for milk in this recipe. It is an essential ingredient for a rich and tangy red velvet cake.
• White vinegar: substitute with an equal amount of apple cider vinegar, brown vinegar, malt vinegar, etc. Do NOT use balsamic vinegar.
• Baking your cakes evenly: my oven fits two cake tins on one rack. I recommend baking both tins in one rack and rotating at around the 25 minute mark. You can also bake one cake after the other to ensure very even cooking.
  

Nutrition Information:

Serving Size: 1/12th of the Cake with Frosting
Amount Per Serving: Calories: 775Total Fat: 44.1gSaturated Fat: 16.5gTrans Fat: 0gUnsaturated Fat: 7.8gCholesterol: 97.5mgSodium: 336.4mgCarbohydrates: 91.9gFiber: 1gSugar: 69.4gProtein: 5.7g

You May Also Like

• One Bowl Moist Chocolate Cake
• Hummingbird Cake with Cream Cheese Frosting
• Devil's Food Layer Cake with Whipped Chocolate Ganache