Red Velvet Cake

November 13, 2018
Eye-catching, delicious and moist red velvet cake! It's soft, moist and tender, with the perfect red velvet flavour! This red velvet cake has a distinct chocolate flavor in addition to a slight acidic flavour. Make this beautiful cake for a special gathering and everybody is going to love this! 


For the Red velvet cake

1 3/4 cups granulated sugar (350g)
2 1/2 cups all purpose flour (300g)
1 1/2 cups vegetable oil
3 medium sized eggs
1 cup buttermilk*(240ml)
1 tsp vinegar
1 tsp vanilla
1 1/2 tbsp unsweetened cocoa powder
1 tsp salt
1 tsp baking soda
2 tbsp red food coloring (liquid)

For the frosting

200g cream cheese (softened)
100g salted butter (softened)
1 tsp vanilla
600g confectioners sugar / icing sugar


  1. Preheat the oven to 180 degrees Celsius. 
  2. Prepare two 8 inch diameter round pans by applying butter.Cut parchment rounds and strips to fit in the pans.
  3. Sift flour, cocoa powder, salt and baking soda together and keep aside.
  4. In a small bowl, add the oil, eggs, buttermilk, vinegar, and vanilla. Beat using an electric beater on medium speed until combined. 
  5. Add in the sugar and beat until incorporated.(Do not over beat.)
  6. Then add the flour mixture and beat or mix in a very low speed until combined. (Do not over beat.)
  7. Divide the batter equally into the 2 prepared pans. 
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.  
  9. Take out of the oven and let it cool in the pans for 10 minutes and then turn the cakes out and let it cool completely.
  10. Prepare the cream cheese frosting by beating softened cream cheese with butter and gradually add icing sugar and vanilla. Beat well with an electric beater until creamy.
  11. Frost with cream cheese frosting or any frosting of your choice and top with cake crumbles or berries. Enjoy!


  • 1 cup of Buttermilk can be substituted by mixing 1 cup of fresh milk with 1 tablespoon of vinegar or lemon juice. Then let it sit for 15 minutes until the milk curdles. 
  • You can store the cake for 5 days in the refrigerator by wrapping the cakes with plastic wrap.
  • The cake is so moist. If you are finding it difficult to frost the cakes, refrigerate the cakes for 30 minutes, by wrapping them in plastic wrap. 
  • If gel food colour is used, mix it with 2 tablespoon of water and add it.


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