Today, I’m going to share with you a delicious recipe for red nigella velvet cake, a stunning dessert that will wow your guests with its rich flavor and vibrant color.
What is Nigella Red Velvet Cake?
Nigella Red Velvet Cake is a delicious and beautiful cake that is inspired by the recipe of Nigella Lawson, a famous British food writer and TV personality.
Nigella Lawson has a popular recipe for red velvet cupcakes that uses a generous amount of red food coloring paste and a hint of cinnamon. She also adds cider vinegar to the batter and the frosting, which enhances the flavor and texture of the cake. Nigella Red Velvet Cake is a larger cake version of her recipe, with two layers of moist and tender cake and a creamy and tangy cream cheese frosting. The cake has a stunning red color that stands out from the crowd, and a subtle chocolate flavor that complements the cinnamon.
- Learn: Basics of Cake Baking
Why You Love this Recipe
You’ll love this recipe for many reasons, such as:
- It’s easy to make. You don’t need any fancy equipment or skills to make this cake. Just a few bowls, a whisk, and a couple of cake pans. The batter comes together quickly and the frosting is simple to whip up.
- It’s moist and tender. The cake has a soft and fluffy texture, thanks to the buttermilk and the vinegar, which react with the baking soda and create bubbles in the batter. The cake is also moist and rich, thanks to the butter and the eggs.
- It’s flavorful and decadent. The cake has a subtle chocolate flavor, enhanced by the cocoa powder and the cinnamon. The cream cheese frosting is smooth and tangy and complements the cake perfectly. The cake is not too sweet, but just enough to satisfy your sweet tooth.
- It’s stunning and impressive. The cake has a gorgeous red color that stands out from the crowd. The contrast between the dark cake and the white frosting is eye-catching and elegant. The cake looks like a masterpiece, but it’s actually very easy to make.
Ingredients Needed to Make Nigella Red Velvet Cake
To make this red nigella velvet cake recipe, you’ll need the following ingredients:
For the cake:
- 250 grams of plain flour
- 2 tablespoons cocoa powder (sifted)
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 100 grams of soft unsalted butter
- 200 grams caster sugar
- 1 heaped tablespoon red paste food coloring
- 2 teaspoons vanilla extract
- 2 large eggs
- 175 millilitres buttermilk
- 1 teaspoon cider vinegar
For the buttery cream cheese frosting:
- 500 grams of icing sugar
- 125 grams of cream cheese
- 125 grams of soft unsalted butter
- 1 teaspoon cider vinegar (or lemon juice)
- chocolate sprinkles for decoration (optional)
- red sugar for decoration (optional)
For the frosting:
- Icing sugar: This sweetens and thickens the frosting. Make sure to sift it before adding it to the cream cheese and the butter, to avoid lumps.
- Cream cheese: This adds creaminess and tanginess to the frosting, and contrasts nicely with the cake. Use full-fat cream cheese, at room temperature, for a smoother and richer frosting.
- Butter: This adds richness and stability to the frosting, and helps it spread easily. Use soft butter, at room temperature, for easier mixing.
- Cider vinegar: This adds tanginess and moisture to the frosting, and balances the sweetness. You can use lemon juice instead if you prefer.
- Chocolate sprinkles and red sugar: These are optional, but they add some fun and festive decoration to the cake. You can use any sprinkles or sugar you like, or leave them out altogether.
How to make red nigella velvet cake
To make this red nigella velvet cake recipe, follow these steps:
- Preheat your oven to 170°C/150°C Fan/gas mark 3/325°F, and grease and flour two 9-inch round cake pans. You can also line them with parchment paper, for easier removal.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.
- In another large bowl, cream the butter and sugar with an electric mixer, until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract, and beat until well combined.
- In a small bowl, whisk together the buttermilk, red food coloring paste, and cider vinegar. The mixture will look curdled, but that’s normal.
- Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk mixture. Mix until just combined, scraping the sides and the bottom of the bowl as needed. Do not overmix, or the cake will be tough.
- Divide the batter evenly between the prepared cake pans, and smooth the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, beat the icing sugar, cream cheese, butter, and cider vinegar with an electric mixer, until smooth and fluffy. If the frosting is too thick, you can add a little more vinegar or milk to thin it out. If it’s too thin, you can add more icing sugar to thicken it up.
- To assemble the cake, place one cake layer on a cake stand or a serving plate, and spread about a third of the frosting over the top. Place the other cake layer on top, and spread the remaining frosting over the top and the sides of the cake. Decorate with chocolate sprinkles and red sugar, if desired. Refrigerate the cake until ready to serve, or enjoy it at room temperature.