Jamie Oliver Red Velvet Cake Recipe

I remember the first time I baked a red velvet cake. I was in my early twenties, and the whole idea of making a cake that wasn’t just chocolate or vanilla seemed a bit out of my depth. I found Jamie Oliver’s Red Velvet Cake recipe online, and something about it just clicked. It wasn’t just the stunning color that drew me in but the promise of a rich and tangy flavor, balanced with a smooth cream cheese frosting. The result? A cake that became a family favorite, with everyone asking for the recipe. Jamie’s approach isn’t about complexity or fancy ingredients-it’s about simple yet spectacular baking that anyone can do.

Since then, I’ve made this cake more times than I can count, tweaking it here and there but always returning to Jamie’s recipe as my baseline. It’s the perfect balance of indulgence without feeling overly complicated. Now, let’s break down this recipe and why it’s so special.

Jamie Oliver’s Red Velvet Cake Recipe

When I first tried Jamie Oliver’s red velvet cake, I realized it wasn’t just about the cake’s vibrant color. The layers are moist and slightly tangy, while the cream cheese frosting is the kind of sweet and creamy that you dream about. What really sets this recipe apart, though, is how Jamie keeps it easy without compromising on flavor. This isn’t one of those recipes that requires fancy ingredients you have to hunt down. It’s straightforward-basic pantry staples that come together beautifully to make something special.

Here’s a look at Jamie’s version, which you can follow almost step-by-step:

Cake layers: Light and airy, with just enough cocoa to give it depth without overpowering the red color.
Cream cheese frosting: Velvety smooth with a bit of tanginess to balance the sweetness of the cake.

Ingredients Needed

One of the things I love about this recipe is how approachable the ingredients are. No obscure or hard-to-find items, just basic stuff you probably already have in your kitchen.

For The Cake

Plain flour (all-purpose flour) – This forms the structure of the cake.
Caster sugar – It’s finer than regular sugar and dissolves quickly, giving the cake that perfect texture.
Cocoa powder – This is what gives the cake a subtle chocolate flavor.
Baking powder and baking soda – These two work together to make the cake light and fluffy.
Vegetable oil – It keeps the cake moist, unlike butter which would make it heavier.
Buttermilk – The tanginess of buttermilk is key to getting that slight sourness that defines red velvet.
Eggs – They provide structure and stability.
Red food coloring – The star of the show. It gives the cake that iconic deep red hue.
Vanilla extract – Adds a depth of flavor.

For The Cream Cheese Frosting

Cream cheese – It’s the creamy base of the frosting with a tangy bite.
Unsalted butter – Softened to mix in perfectly with the cream cheese.
Icing sugar (powdered sugar) – To sweeten and give the frosting a smooth, silky texture.
Vanilla extract – A little bit of vanilla rounds out the flavor.

How To Make Jamie Oliver’s Red Velvet Cake

Here’s where the magic happens. Don’t be intimidated by the process; this is a simple recipe once you break it down step by step.

Preheat the oven – Heat your oven to 170°C (340°F). Grease and line your cake tins.
Mix the dry ingredients – In a bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
Wet ingredients – In a separate bowl, whisk together the sugar, eggs, buttermilk, vegetable oil, and vanilla extract.
Color it red – Add the red food coloring into the wet mixture. Stir until the color is even throughout.
Combine – Gradually add the dry ingredients to the wet ingredients, mixing gently. Don’t overmix, or you’ll lose that light texture.
Bake – Pour the batter evenly into your prepared cake tins and bake for around 25-30 minutes. Keep an eye on it and do the toothpick test to check if it’s done.
Cool – Once baked, let the cakes cool completely on a wire rack before frosting. This is important, as warm cakes can melt the frosting.
Frost – To make the cream cheese frosting, beat together the cream cheese, butter, icing sugar, and vanilla until smooth. Spread generously over your cooled cake layers.

Ingredient Science Spotlight

You might not think about the science behind each ingredient, but there’s a lot going on here that makes this cake unique. Let’s break down a few of the key elements:

Buttermilk: This is what gives red velvet cake its signature tang. Buttermilk reacts with the baking soda, creating carbon dioxide that helps the cake rise. The acidity also breaks down proteins, resulting in a softer texture.
Red food coloring: It’s not just for looks. Red velvet cake originally used beetroot to achieve the color, but now it’s usually synthetic dye. The vibrant red color comes from the interaction between the acidic buttermilk and cocoa, which, in the presence of a little food coloring, creates that striking hue.
Vegetable oil: Unlike butter, which is solid at room temperature, vegetable oil stays liquid, making it perfect for creating a moist cake. It doesn’t have the same richness, which helps balance the tanginess of the frosting.

Expert Tips

Here are a few tips I’ve learned from years of baking this cake:

Use gel food coloring instead of liquid. It gives a richer, more vibrant color without affecting the cake’s texture.
Don’t skip the buttermilk-it’s not just for flavor. If you don’t have it, try substituting with regular milk and a tablespoon of lemon juice or vinegar to mimic the acidity.
Room temperature ingredients: Always use eggs, buttermilk, and butter at room temperature for the best consistency when mixing.
Chill the frosting: If your cream cheese frosting starts getting too runny, chill it for about 15 minutes before frosting the cake.

Recipe Variations

As much as I love Jamie’s original recipe, there are some fun twists you can try:

Add cocoa nibs or chocolate chips: If you want an extra layer of texture, adding a few chocolate chips to the batter is a great way to go.
Red velvet cupcakes: Follow the same steps, but divide the batter into muffin tins for cupcakes instead of a layered cake.
Spiced red velvet: Add a pinch of cinnamon, nutmeg, or even some ginger to the batter for a warm, spiced twist.
Alternative frosting: If you’re not a fan of cream cheese frosting, a buttercream or whipped cream frosting can work well too.

Final Words

I’ve always thought that baking is a little bit like magic. You take basic ingredients and somehow create something greater than the sum of its parts. Jamie’s Red Velvet Cake is one of those recipes that transforms an ordinary day into something special. It’s not just about impressing others with your baking skills (although that definitely happens) but about taking the time to create something you can be proud of.

The combination of moist cake, tangy frosting, and that striking red color is simply irresistible. It’s a cake that can be made for any occasion, or just to brighten up your day. With Jamie’s recipe, you’re guaranteed a piece of dessert heaven that feels both indulgent and comforting.

FAQs

What Makes Jamie Oliver’s Red Velvet Cake Different From Others?

Jamie Oliver’s recipe is unique because it uses natural ingredients for flavor and color, and it’s less sweet than typical red velvet cakes.

How Can I Make Jamie Oliver’s Red Velvet Cake Moist?

To make it extra moist, ensure you don’t overbake the cake and use buttermilk and oil for added richness and texture.

Can I Substitute Any Ingredients In Jamie Oliver’s Red Velvet Cake Recipe?

Yes, you can substitute buttermilk with regular milk and vinegar, but it might change the texture slightly.