Red Velvet Sponge♡
Soft red velvet sponge with a gentle cocoa flavour, buttermilk and a vibrant red crumb. This recipe makes two 8-inch cake layers, ready to sandwich with cream cheese buttercream or build into a red velvet Oreo cheesecake cake.
Prep time
20 mins
Cook time
30 mins
Serves
Two 8-inch layers
Difficulty
Easy
What you'll need
Ingredients
For two cakes in two 8-inch round tins
- 2 1/4 cups plain flour
- 3 tbsp cornflour
- 3 tbsp cocoa powder
- 1/2 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/2 tsp salt
- 6 tbsp unsalted butter, softened
- 3/4 cup neutral vegetable oil
- 1 3/4 cups white granulated sugar
- 3 large eggs, at room temperature
- 1 tbsp vanilla essence
- 3 1/2 tbsp red food colouring, as used in the video; strength varies by brand
- 1 1/2 tsp white vinegar
- 3/4 cup buttermilk
Make it with
Red Velvet Oreo Cheesecake Cake →
Pair this creamy tagliatelle with my pan-seared salmon for a complete dinner.
Step by step
Method
Preheat the oven to 165°C. Grease two 8-inch round cake tins and line the bases with baking paper.
Sift the plain flour, cornflour, cocoa powder, bicarbonate of soda, baking powder and salt into a bowl. Stir together and set aside.
In a separate large bowl, beat the softened butter, vegetable oil and white sugar until well combined.
Beat in the eggs one at a time, mixing between each addition and scraping down the sides of the bowl.
Mix in the vanilla essence, red food colouring and white vinegar until the colour is evenly distributed. If using concentrated colouring, follow the manufacturer's guidance rather than adding the full volume intended for a weaker colouring.
Gently fold in the dry ingredients in batches, alternating with the buttermilk. Stop as soon as the batter is combined, taking care not to overmix.
Divide the batter evenly between the prepared tins and smooth the tops. Bake for approximately 30 minutes, until the centres spring back lightly and a skewer inserted into the sponge comes out clean.
Leave the cakes to settle briefly in their tins, then turn out onto a wire rack and remove the baking paper. Cool completely before filling or frosting.
Cook's tip ♡
These quantities make two 8-inch layers. Let both layers cool completely before adding frosting, and level any domed tops if you are stacking them around a cheesecake layer.
Equipment
♡ Two 8-inch round cake tins
♡ Baking paper
♡ Two mixing bowls
♡ Sieve
♡ Electric mixer
♡ Spatula
♡ Measuring cups and spoons
♡ Wire rack
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