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Mary Berry Red Velvet Cake Recipe

Mary Berry Red Velvet Cake Recipe

Red velvet cake – a modern classic that has captured the hearts of bakers and cake enthusiasts worldwide.
What if I told you that renowned British baker and television presenter Mary Berry has a delightful take on this beloved dessert?
 
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Equipment
  • 1 wire rack
  • 1 spatula
  • 1 serrated knife
  • 2 20cm cake tins
  • 1 mixing bowl
  • 1 separate heatproof bowl
  • 1 food processor
Ingredients
  
  • 225 g plain flour
  • 20 g cocoa powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 175 ml buttermilk at room temperature
  • ½ teaspoon red food colouring paste
  • 175 g unsalted butter softened
  • 300 g caster sugar
  • 3 large egg whites
  • 1 teaspoon white wine vinegar
  • 2 tablespoons cocoa powder for dusting
Instructions
 
  • Preheat the oven and prepare cake tins: Preheat your oven to 180C/160C fan/gas 4.
    Grease and line the base and sides of two 20cm cake tins with baking parchment.
    Ensure the parchment extends at least 5cm above the sides if your tins are shallow.
     
  • Combine dry ingredients: In a mixing bowl, sift together the plain flour, cocoa powder, bicarbonate of soda, baking powder, and salt.
    Mix wet ingredients: In a separate, heatproof bowl, whisk together the buttermilk and red food colouring paste until well combined.
    Cream the butter and sugar: Place the softened unsalted butter and caster sugar in a clean, medium-sized bowl.
    Using a food processor or electric mixer, cream the two ingredients together until smooth and fluffy.
     
  • Add egg whites: Gradually add the egg whites to the butter and sugar mixture, whisking continuously to combine.
    Combine wet and dry ingredients: Now, take turns to gently fold in the dry ingredients and the buttermilk mixture into the butter and sugar mixture.
    Keep alternating between the flour and buttermilk mixtures, beginning and ending with the flour mixture.
    Add white wine vinegar: To achieve the distinctive red velvet cake flavor and texture, stir in the white wine vinegar.
    Mix until just combined.
     
  • Pour batter and bake cake layers: Distribute the cake batter evenly between the two prepared cake tins.
    Smooth the tops using a spatula.
    Bake for 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
    Once done, remove the cakes from the oven and let them cool in the tins for 10 minutes.
    Afterward, transfer the cakes to a wire rack to cool completely.
     
  • Trim and assemble: Using a serrated knife, trim the tops of the cake layers to create an even surface.
    Place one cake layer on a serving plate, add your desired frosting, and place the second cake layer on top.
    Finally, sprinkle a thin layer of cake crumbs and the 2 tablespoons of cocoa powder over the top of the assembled cake.
    Now you have a beautifully moist and flavorful Mary Berry Red Velvet Cake! Enjoy your delicious creation.
     
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