Mary Berry Red Velvet Cake Recipe

Mary Berry Red Velvet Cake is made with a tender sponge enriched with buttermilk and a hint of cocoa, creating that signature velvety crumb that is neither too fudgy nor too airy. It is topped with a luxurious cream cheese and mascarpone frosting (or sometimes a buttercream cheese mix) that provides a tangy counterpoint to the sweet sponge. This show-stopping layer cake is defined by its vibrant crimson color, achieved by making a special paste of cocoa and red gel coloring.

Mary Berry Red Velvet Cake Ingredients

For the Sponge

• 250g (9 oz) Unsalted Butter: Softened.
• 250g (9 oz) Caster Sugar: Superfine sugar for a smooth batter.
• 3 Large Eggs: Room temperature.
• 250g (9 oz) Plain Flour: Sifted.
• 2 tbsp Cocoa Powder: Provides the mild chocolate undertone.
• 2 tsp Red Food Coloring Paste/Gel: (Mary stresses using gel or paste, not liquid, for a strong color).
• 1 tsp Vanilla Extract: Flavor.
• 175ml (6 fl oz) Buttermilk: Essential for the tender “velvet” texture.
• 1 tsp White Wine Vinegar: Reacts with the soda.
• 1 tsp Bicarbonate of Soda: The leavening agent.

For the Frosting

• 250g (9 oz) Tub Mascarpone Cheese: (Or full-fat cream cheese). Room temperature.
• 250g (9 oz) Tub Full-Fat Soft Cheese: (Philadelphia style). Room temperature.
• 2 tsp Vanilla Extract: Flavor.
• 2 tbsp Icing Sugar: Sifted. Sweetens the frosting without making it gritty.

How To Make Mary Berry Red Velvet Cake

1. Preheat and Prep: Preheat your oven to 160°C (320°F) Fan or 180°C (350°F) conventional. Grease two 20cm (8in) loose-bottomed sandwich tins and line the bases with baking parchment.
2. Make the Red Paste: In a small bowl, mix the cocoa powder, red food coloring gel, and vanilla extract together to form a thick, dark red paste. If it is too dry, add a teaspoon of water.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and caster sugar until pale and fluffy (about 5 minutes).
4. Add Eggs: Beat in the eggs one at a time, adding a tablespoon of the flour with the last egg to prevent curdling.
5. Incorporate the Paste: Stir the red cocoa paste into the butter mixture until the batter is a uniform, vibrant red color.
6. Fold Dry and Wet: Fold in the remaining flour alternating with the buttermilk. Do this gently to keep the air in.
7. Add the Fizz: In a small cup, mix the white wine vinegar and bicarbonate of soda. It will fizz up. Immediately fold this into the cake batter.
8. Bake: Divide the batter evenly between the two tins. Bake for 25–30 minutes until well risen and shrinking slightly from the sides.
9. Cool: Leave in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
10. Make the Frosting: Place the mascarpone, soft cheese, vanilla, and sifted icing sugar in a bowl. Mix gently with a spatula or slow mixer just until combined. Do not overbeat or it will become runny.
11. Assemble: Spread half the frosting on one sponge, place the other sponge on top, and swirl the remaining frosting on the lid.

Recipe Tips

• Gel vs. Liquid Color: Mary insists on using a “paste” or “gel” food coloring (like Sugarflair). Supermarket liquid food coloring is too weak and will turn the cake brown rather than red.
• The “Fizz” Step: Do not skip the vinegar and bicarbonate of soda step. This chemical reaction breaks down the gluten slightly, creating the unique “velvety” softness that differentiates this from a standard chocolate cake.
• Frosting Consistency: Cream cheese frosting is temperamental. Use full-fat cheese and ensure it is room temperature. Mix it slowly. If you whisk it on high speed, the water separates from the fat and it turns into soup.
• Cocoa Paste: Mixing the cocoa with the liquid color first ensures no dry pockets of cocoa powder remain, guaranteeing an even color throughout.

What To Serve With Mary Berry Red Velvet Cake?

This cake is rich and tangy, best served simply.

• Tea: A classic English Breakfast tea.
• Raspberries: Fresh raspberries on the side echo the red color and add tartness.
• Coffee: A dark roast balances the sweetness of the frosting.

How To Store Leftovers Mary Berry Red Velvet Cake

• Refrigerate: Because of the fresh cream cheese/mascarpone icing, this cake must be stored in the fridge. It keeps for 3 days.
• Serve at Room Temp: Remove the cake from the fridge 30 minutes before serving. The sponge tastes much better when the butter has relaxed.
• Freeze: You can freeze the sponges (unfrosted) for up to 3 months. The frosting does not freeze well as it tends to split upon thawing.

Mary Berry Red Velvet Cake Nutrition Facts

• Calories: ~550 kcal
• Fat: 35g
• Carbohydrates: 50g
• Protein: 8g

Nutrition information is estimated per slice.

FAQs

Try More Recipes:

• Mary Berry Pineapple Upside Down Cake Recipe
• Mary Berry Buttermilk Pancakes Recipe
• Mary Berry Macaroni and Cheese Recipe

Mary Berry Red Velvet Cake Recipe

Author: Chloe Saidani Cooking Method:Oven Bake Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: 30 minutesRest time: minutesTotal time:1 hour Cooking Temp:100 CServings:10 servingsEstimated Cost:25 $Calories:550 kcal Best Season:Available

Description

A stunning scarlet layer cake featuring a tender buttermilk sponge and a creamy, tangy mascarpone topping.

Ingredients

Sponge:

• 250g softened butter
• 250g caster sugar
• 3 large eggs
• 250g plain flour
• 2 tbsp cocoa powder
• 2 tsp red gel food coloring
• 1 tsp vanilla extract
• 175ml buttermilk
• 1 tsp white wine vinegar
• 1 tsp bicarbonate of soda

Frosting:

• 250g mascarpone cheese
• 250g full-fat soft cheese
• 2 tsp vanilla extract
• 2 tbsp icing sugar

Instructions

1. Prep: Preheat oven to 160°C (320°F) Fan. Line two 8-inch tins.
2. Make Paste: Mix cocoa, red gel, and vanilla into a thick paste.
3. Cream: Beat butter and sugar until pale. Beat in eggs.
4. Color: Stir in the red cocoa paste until uniform.
5. Fold: Gently mix in flour and buttermilk.
6. Fizz: Mix vinegar and bicarb, then fold quickly into batter.
7. Bake: Divide into tins. Bake 25-30 mins. Cool.
8. Frost: Gently mix cheeses, vanilla, and sugar. Sandwich and top the cake.

Notes

• Use a high-quality red gel food coloring; liquid drops from the supermarket will not achieve the deep red hue.
• The vinegar and baking soda step is non-negotiable; it creates the chemical reaction required for the velvet texture.
• Stop mixing as soon as the ingredients are combined, or the cheese structure will break down and become liquid.

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