The Best Red Velvet Cake Mary Berry

The COVID-19 pandemic is upon us. It has forced many to change aspects of their daily lives. We are now spending more time in the comfort of our homes with our loved ones. This has caused many to draw closer to their kitchen. It has become a place of joy for many past kitchen-haters. Now, they are on the ball 24/7 watching the latest cooking videos to DIY their favourite meals. Can you relate? 

Whether or not you can relate to the aforementioned situation, it is no big deal; we just want to share the baking love that we are feeling with you.

Are you a fan of pastries? If your answer to this question is yes, then you must try the best red velvet cake by Mary Berry. Wondering who is Mary?

Wonder no more. She is a famous baker, television presenter, chef and food writer from the UK. Ever read Baking Bible? This book was one of her best-sellers in 2009. With over 50 years of baking experience, she is somewhat considered an icon in the UK; the queen of baking. Enough with the chit-chat, let’s dive into the fun stuff.

What is red velvet? It is mild chocolate, vanilla, or just a cake coated with white cream cheese. It has an irresistible flavor that keeps your mouth watery. It is also a fav for kids as its bright red color draws them in. You can’t miss it. Now roll those sleeves up, get those utensils out and let’s create the best red velvet cake you have ever had.

Tools needed


This recipe can serve 12. 

Preparation Time

Prep time: 30 to 35 minutes

Bake time: 25 minutes


Red Velvet Cake Recipe:

½ teaspoon salt (2 grams)

1 teaspoon pure vanilla extract (4 grams)

1 teaspoon baking soda (4 grams)

2 cups plus 2 tablespoons cake flour (250 grams)

2 tablespoons unsweetened cocoa powder (15 grams)

½ cup unsalted butter (113 grams), room temperature 

1 teaspoon white distilled vinegar (4 grams)

2 tablespoons red food colouring gel (22 grams)

1 cup buttermilk (240 ml) at room temperature 

2 large eggs (100 grams)

1 ½ cups granulated white sugar (300 grams)

Cream Cheese Frosting:

1 teaspoon pure vanilla extract (4 grams)

8 ounces mascarpone cheese (227 grams) at room temperature 

8 ounces cream cheese (227 grams)

1 cup confectioners’ sugar (icing or powdered), sifted 

1 ¼ cups cold heavy whipped cream (300 ml) (cream with a 30 to 40 percent butterfat content)

How to make:

Red Velvet Cake

  1. At 350 degrees Fahrenheit (180 degrees Celsius), preheat the oven. 
  2. Butter two 9-inch baking pans and put parchment paper in the bottom.
  3. Sift the flour, salt and cocoa powder into the bowl.
  4. Beat the butter until smooth with an electric mixer in a bowl.
  5. Using medium to high speed, add the sugar and beat until light and fluffy. 
  6. Add the eggs to the mixture and beat them one after the other. Ensure that each egg is well beaten. 
  7. Add the vanilla extract to the mixture and beat it.
  8. Using a measuring cup, whisk the buttermilk with food coloring gel.
  9. Using low speed, add the flour mixture (in 3 additions) then add the buttermilk mixture (in 2 additions); beginning and ending with the flour.
  10. Combine the baking soda and the vinegar in a small bowl. 
  11. Allow the mixture to fizz then quickly miss or fold into the cake batter. 
  12. Immediately share the batter evenly between the baking pans and smooth the top using the offset spatula.
  13. Bake for about 25 minutes or until the toothpick inserted in the center comes out clean. 
  14. Cool the cake in the pan on a rack for 10 minutes. After that, place a wire rack on the top of the pan and invert, removing the pan. 
  15. Remove the parchment paper and re-invert to an oiled wire rack. 
  16. After the cakes are fully cooled, wrap them using plastic and put them in the fridge for a few hours until firm. 

Cream Cheese Frosting 

  1. Beat the cream cheese and mascarpone cheese in the electric stand mixer with the paddle attached until smooth.
  2. Add the confectioners’ sugar and the vanilla extract then beat until smooth and fluffy. 
  3. In a clean bowl, using the whisk attachment, whip the heavy whipping cream until soft peaks form. 
  4. Gradually beat the whipped cream into the cream cheese frosting until smooth. 

The Assembling of the Cake

  1. Put the first cake layer on the cake circle facing the top down then add it to the cake turntable. 
  2. Add a layer of frosting to the cake layer. 
  3. Put the second layer of the cake on the first layer with the top facing down. 
  4. Add frosting to the top and sides of the cake. 

There you have it. An amazing red velvet cake recipe that is worth every penny spent on ingredients. 

Red Velvet Cupcake 

Are you watching your weight? Well, you can make red velvet cupcakes instead. This way, you’ll be able to control the portion you eat. These cupcakes can be made for different occasions including birthday celebrations, girls’ night, or even for the kids to take to school for a class party. With the same ingredients and processes, you’ll only need to get the cupcake trays to get the job done. 


Your leftover red velvet cake can be placed in an airtight container and stored in the fridge for up to 3 days. You can also store it in the refrigerator for up to 3 months. To defrost, you will remove it from the freezer and leave it in the fridge.

Let us know about your experience with this cake. What was the result? Did you love the taste? We will be delighted to hear from you. Thank you for your time.

Stay safe.