Name: Mary Berry’s Red Velvet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: British
Ingredients: Plain flour; Cocoa powder; Baking powder; Bicarbonate of soda; Light muscovado sugar; Buttermilk (or homemade sour milk); Sunflower oil; Vanilla extract; Red food-colouring gel or paste; Eggs; Butter, for greasing; White chocolate truffle balls, for decoration; Butter, softened (for icing); Vanilla extract (for icing); Icing sugar (for icing); Full-fat mascarpone cheese (for icing)

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I’m sharing a show-stopping red velvet sponge layered with mascarpone buttercream and topped with white chocolate truffle balls—a cake that looks elegant but is surprisingly easy to bake.

Mary Berry’s Red Velvet Cake

Why You’ll Love This Recipe

I love this recipe because it balances deep cocoa flavor with a gentle tang from the buttermilk, all wrapped up in a moist, tender sponge. The mascarpone buttercream gives a creamy, luxurious finish, while the truffle balls add just the right festive touch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake:

plain flour
cocoa powder
baking powder
bicarbonate of soda
light muscovado sugar
buttermilk
sunflower oil
vanilla extract
red food-colouring gel or paste
eggs
butter (for greasing)
white chocolate truffle balls for decoration

For the buttercream icing:

butter, softened
vanilla extract
icing sugar
full-fat mascarpone cheese

Directions

I preheat the oven to 180 °C (160 °C fan) and grease and line two 20 cm round cake tins. I whisk together the dry ingredients—flour, cocoa, baking powder, bicarbonate, and sugar. In a separate jug, I combine buttermilk, oil, vanilla, red colouring, water, and eggs, then pour that into the dry mix and whisk until smooth and vividly red. I divide the batter into the tins, bake for 25–30 minutes until the cakes pull slightly away from the sides, then cool in the tins for 10 minutes before turning out to cool completely on a wire rack.

For the icing, I beat the softened butter with vanilla and half the icing sugar until smooth, then add the rest of the sugar and gently fold in the mascarpone. Once the sponges are cool, I spread one-third of the buttercream on one layer, sandwich it with the second layer, apply a thin crumb coat, chill for 30 minutes, then finish the cake with the rest of the buttercream. I smooth it up the sides with a palette knife, pipe a decorative border, and top with the truffle balls.

Servings and timing

I found that this makes about 8 servings if you cut generous slices, though another source notes up to 12 servings. Prep time is around 20 minutes, baking takes 25–30 minutes, and cooling plus decorating add another 40 minutes or so—perfect for an afternoon bake.

Variations

I sometimes substitute buttermilk with homemade sour milk (milk plus lemon juice) when I don’t have buttermilk handy. Beetroot powder can be used as a natural coloring alternative, though the red appears softer. If mascarpone isn’t an option, full-fat cream cheese works, though I’m careful to gently fold it in to avoid splitting.

Storage/reheating

I store the cake in the fridge, tightly covered, and it keeps well for up to 3 days. Slices freeze beautifully for up to 2 months when wrapped well—just thaw them overnight in the fridge. I always let refrigerated cake come to room temperature before serving so the texture and flavor come through beautifully.

FAQs

Can I make this cake as a single layer?

I can, though I typically use a deeper tin and bake a bit longer—just keep an eye on the centre for doneness.

What if I want natural colouring instead of red gel?

Beetroot powder gives a lovely hue, though it’s not as vivid as gel—it still tastes delicious.

My sponge isn’t red—what might be wrong?

Usually it means the colouring was too light or not mixed well. Gel or paste gives a much more vibrant color than liquid.

Can I prepare the cake a day in advance?

Absolutely—I actually think it tastes even better after resting overnight (refrigerated).

How do I get clean slices?

I chill the cake slightly before cutting and wipe the knife between slices—that gives the neatest edges.

Conclusion

I adore how Mary Berry’s red velvet cake brings together a classic flavor profile with stunning presentation—without fuss. It’s a cake I’m proud to share at any gathering, and it always earns compliments.