Jamie Oliver Red Velvet Cake Recipe

I first stumbled upon Jamie Oliver’s Red Velvet Cake recipe during one of those lazy afternoons where I was browsing food blogs and YouTube channels. I’ve always had a thing for cakes with bold colors and bold flavors, so red velvet was an easy choice. But there’s something about Jamie’s take that felt different-fresh, accessible, and effortlessly delicious. It wasn’t just about the cake itself; it was about the experience of making it. Jamie’s approach to cooking, his warm and personable style, made me feel like I could achieve something that was both visually stunning and mouthwateringly good. So, of course, I had to try it. I was blown away by how simple and yet sophisticated it turned out.

This cake became my go-to for birthdays, anniversaries, and just because. Every time, it got better. Here’s everything I learned about making Jamie’s Red Velvet Cake, from start to finish.

Jamie Oliver’s Red Velvet Cake Recipe

Jamie’s Red Velvet Cake is everything you want from a celebratory dessert: vibrant, indulgent, and surprisingly easy to make. Unlike some recipes, which demand intricate techniques and obscure ingredients, Jamie’s method is all about making the cake accessible and fun, even for those who aren’t experienced bakers.

When I first tried it, I was amazed at how light and moist the cake was. It’s the kind of dessert that feels fancy but doesn’t require a lot of fuss. If you’ve ever been intimidated by red velvet cake or thought it was too complex, Jamie’s recipe will change that perception. The balance of tangy cream cheese frosting against the sweet, lightly cocoa-flavored cake is a combination I still can’t get enough of.

Ingredients Needed

Let’s talk about the ingredients. At first glance, Jamie’s Red Velvet Cake might seem like it requires a ton of specialized items, but trust me, it doesn’t. Here’s what you’ll need to make this cake:

Plain flour: Don’t worry about fancy flours. Regular plain flour will do just fine.
Cocoa powder: The recipe calls for unsweetened cocoa powder to add that subtle chocolatey flavor.
Baking powder: This is the leavening agent that makes the cake rise.
Baking soda: A key ingredient for the signature tangy texture and to give the cake a slight lift.
Buttermilk: This gives the cake a moist and tender crumb, plus it enhances the tanginess.
Vegetable oil: It’s a must for keeping the cake soft and moist.
Eggs: A couple of large eggs will bind everything together and give structure to the cake.
Red food coloring: Of course, this is what gives the cake its iconic red hue.
Vanilla extract: A touch of vanilla adds warmth and depth.
White vinegar: This is the secret to that slight tangy flavor. It also reacts with the baking soda to create the perfect rise.
Cream cheese: For the frosting! You can’t have red velvet cake without that luscious cream cheese frosting.

How To Make Jamie Oliver’s Red Velvet Cake

Making Jamie’s Red Velvet Cake is surprisingly straightforward. I remember when I first followed the steps, I felt like I was being guided through a cozy kitchen experience rather than a stressful baking session.

Here’s how to do it:

Preheat the Oven: Set it to 180°C (350°F). You’ll want the oven nice and hot before the cake goes in.
Prepare the Pans: Grease two 9-inch cake pans and line them with parchment paper. This ensures the cake comes out perfectly without sticking.
Mix Dry Ingredients: In one bowl, sift together the flour, cocoa powder, baking powder, and baking soda. I love the idea of sifting because it ensures everything is well distributed, especially the cocoa.
Combine Wet Ingredients: In another bowl, whisk together the buttermilk, oil, eggs, red food coloring, vanilla extract, and vinegar. Don’t be alarmed by the intense color; that’s what gives this cake its stunning look!
Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing just until everything is combined. Over-mixing can make the cake dense, so go gentle here.
Bake: Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a skewer comes out clean.
Cool Down: Let the cakes cool completely before frosting. This step is essential-otherwise, the frosting might melt!
Make the Cream Cheese Frosting: In a bowl, whip together the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, then whip it all until fluffy.
Frost the Cake: Once the cakes are cool, spread a generous amount of cream cheese frosting between the layers and on top. Don’t be shy with the frosting-it’s half the fun!

Ingredient Science Spotlight

Each ingredient in Jamie’s Red Velvet Cake serves a specific purpose, and understanding the science behind them will elevate your baking game.

Buttermilk: It’s acidic, which helps tenderize the cake and gives it that signature tang. The acidity also reacts with the baking soda, creating carbon dioxide bubbles that help the cake rise.
Vinegar: Similar to buttermilk, vinegar works with the baking soda to create the perfect texture and a slight tang that balances out the sweetness.
Oil: Unlike butter, oil doesn’t solidify when it cools, which keeps the cake moist and soft. This is key to getting that melt-in-your-mouth texture.
Cocoa Powder: It adds a subtle chocolate flavor without being overpowering. The cocoa also contributes to the cake’s color and texture.

Expert Tips

Baking a perfect Red Velvet Cake comes down to a few key tricks. These tips are ones I’ve learned from trial, error, and Jamie’s own advice:

Don’t skip the sift: Sifting the flour and cocoa helps avoid lumps and ensures the dry ingredients are well mixed.
Temperature matters: Room temperature ingredients (eggs, buttermilk, butter) will combine better and give you a smoother batter.
Be mindful of the coloring: The amount of red food coloring you use will impact the cake’s color. Don’t go overboard; a little goes a long way.
Cool before frosting: Patience is key. Frosting a warm cake will result in runny frosting and a mess!

Recipe Variations

I love how Jamie’s Red Velvet Cake can be easily customized. Here are a few variations I’ve tried:

Lemon zest: A little lemon zest in the frosting can add a refreshing twist and balance the richness of the cream cheese.
Chocolate chips: For an extra burst of flavor, try folding in a handful of chocolate chips into the batter before baking.
Nutty touch: Toasted pecans or walnuts on top of the frosting bring a crunchy texture and complementary flavor.
Gluten-free: Swap out the plain flour for a good quality gluten-free flour blend, and the recipe should work just as well.

Final Words

Jamie’s Red Velvet Cake isn’t just about the end result; it’s about the journey. From mixing the ingredients to seeing the vibrant red batter transform into a beautiful cake, every step feels rewarding. And when that first bite hits-moist, tangy, and perfectly balanced-you’ll realize why this cake is a classic. It’s fun to make, fun to eat, and always impresses.

FAQs

What Makes Jamie Oliver’s Red Velvet Cake Special?

Jamie Oliver’s recipe uses simple, fresh ingredients and has a balanced flavor, not too sweet, with a rich cream cheese frosting that complements the cake perfectly.

Can I Make Jamie Oliver’s Red Velvet Cake Ahead Of Time?

Yes, you can. The cake stays moist for a couple of days and the frosting actually improves in flavor after a day or two.

What Can I Substitute For Buttermilk In Jamie Oliver’s Red Velvet Cake?

You can use regular milk with a tablespoon of lemon juice or vinegar as a buttermilk substitute. Let it sit for a few minutes before adding it to the mix.