Red velvet cake has always been this beautiful, mysterious dessert. The kind that turns heads and catches the eye in any bakery or on any celebration table. But it wasn’t until I actually baked one myself, following Nigella Lawson’s iconic recipe, that I truly understood why this cake has such a special place in the world of desserts. The rich, deep red color, the velvety crumb, the indulgence of cream cheese frosting – it all comes together in a way that seems almost too simple to be this perfect.
There’s something incredibly satisfying about following Nigella’s directions – it’s like she’s guiding you through the process with a gentle hand. Her recipes always have this knack for making things feel accessible, even when it’s a seemingly daunting cake like red velvet. Trust me, if you’re intimidated by the complexity of the cake’s look or the idea that you need a million ingredients to pull it off – just wait. With Nigella’s method, you’ll be slicing through layers of cake in no time. And there’s a sense of nostalgia too – like you’re part of a tradition that stretches back to the heart of Southern baking, but with her playful, no-fuss twist.
So, let’s dive in. Here’s how to make Nigella Lawson’s red velvet cake, from the first whiff of vanilla to the last dollop of frosting.
Nigella Lawson’s Red Velvet Cake Recipe
Nigella’s recipe is surprisingly straightforward. It’s the type of cake you bake on a lazy Sunday afternoon, where you get the chance to slow down and embrace the process. There are no tricky techniques, no fancy equipment – just a good set of ingredients and a sense of patience as you wait for that glorious cake to cool down before you pile on the rich, creamy frosting.
What makes Nigella’s version stand out is the balance of the moist cake paired with that tangy cream cheese frosting. And the best part? The cake itself isn’t overwhelmingly sweet. It’s more about depth of flavor – the cocoa giving it that hint of bitterness, the buttermilk keeping it tender, and the cream cheese frosting perfectly complementing all of it.
I remember making this for the first time and thinking that the moment I mixed the red food coloring into the batter was the exact moment the cake transformed from just a mix of ingredients into something magical. It went from a deep chocolate brown to this brilliant red – and that’s when the fun really begins.
Ingredient List
Here’s what you’ll need for Nigella’s red velvet cake recipe:
For The Cake
- 250g plain flour – No need for anything fancy here. It’s all about getting the right texture in the cake.
- 1 tsp baking powder – For that perfect rise.
- 1 tsp bicarbonate of soda – A little science goes a long way here, helping to activate the acid and give the cake its lightness.
- 1 tsp salt – To balance out the sweetness.
- 15g cocoa powder – Just a little to add a subtle chocolate flavor without taking over.
- 240ml sunflower oil – The oil gives the cake its moistness, making it rich without being heavy.
- 1 large egg – For binding everything together.
- 250ml buttermilk – This is the star. The acidity helps tenderize the cake, making it soft and light.
- 1 tsp vanilla extract – It doesn’t just make it smell great; it adds depth to the flavor.
- 1 tbsp white wine vinegar – This helps balance the baking soda’s fizz and enhances the color.
- Red food coloring – A classic, essential element for that signature red hue.
For The Cream Cheese Frosting
- 300g cream cheese – The heart of the frosting. It’s smooth, tangy, and indulgent.
- 150g unsalted butter, softened – For richness and a silky texture.
- 450g icing sugar – Because frosting needs to be sweet, but the key is to get it just right. Too much, and it’s too sweet; too little, and it’s not balanced.
- 1 tsp vanilla extract – A bit of vanilla adds warmth to the frosting.
- A pinch of salt – A tiny touch to cut through the sweetness.
How To Make Nigella Lawson’s Red Velvet Cake?
Baking this cake starts with the most satisfying part: the mixing. Here’s the step-by-step:
- Preheat and Prepare – Start by preheating your oven to 180°C (160°C for fan ovens) or 350°F. Grease and line two 8-inch cake pans with parchment paper. This ensures the cakes come out perfectly.
- Mix the Dry Ingredients – Sift the flour, baking powder, bicarbonate of soda, salt, and cocoa powder together in a bowl. This helps ensure the dry ingredients are evenly mixed, which leads to a smooth batter.
- Whisk the Wet Ingredients – In another bowl, whisk together the oil, egg, buttermilk, vanilla extract, and vinegar. This is where you get that rich, liquid base for the cake, with the oil ensuring it stays moist throughout.
- Combine – Add the wet ingredients to the dry, and mix gently until just combined. Be careful not to overwork the batter. At this point, you’ll see it’s quite liquid, but don’t worry – that’s exactly how it should be.
- Add the Red Food Coloring – Pour in the food coloring and stir until the batter becomes that iconic red. It’s always a bit of a thrill seeing the transformation.
- Bake – Divide the batter evenly between the two pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack.
- Make the Frosting – While the cakes cool, whip up the cream cheese frosting. Beat the softened butter and cream cheese together until smooth, then gradually add the icing sugar and vanilla extract. Beat until fluffy and smooth. Taste it – there’s no shame in sneaking a spoonful!
- Assemble – Once the cakes have completely cooled, spread a layer of frosting on top of one cake. Place the second layer on top and frost the entire cake generously. Smooth it out as best you can, and feel free to go a little overboard with the frosting. It’s part of the fun!
Things I Learned
As simple as this cake seems, there were a few things I picked up along the way that really helped elevate it:
- Don’t skip the buttermilk – It’s not just there to make the cake moist. The tanginess actually plays a key role in balancing the sweetness and enhancing the cocoa flavor. I made it once without buttermilk, using regular milk instead, and the result wasn’t the same. The texture was different, and the taste just didn’t have the same depth.
- Food coloring is essential – It’s easy to think you can cut back on the food coloring, but don’t. The red hue isn’t just for looks – it’s part of the red velvet identity. You don’t want to underdo it, or you’ll end up with a cake that’s not quite red enough.
- Let the cake cool completely before frosting – It’s tempting to rush ahead, but trust me, waiting is worth it. If the cake is still warm, the frosting will melt, and you’ll end up with a mess. The cooler the cake, the better the frosting will sit on top.
- The frosting – If you don’t want your frosting too sweet, cut back a little on the icing sugar. It’s easy to go overboard, and I’ve learned through trial and error that less is often more when it comes to the frosting.