Red Velvet Cake


120g Unsalted Butter

300g Caster Sugar

2 Large Eggs

60ml Cooking Oil

1 tbsp Cocoa Powder

2 1/2 tbsp Red Food Colouring (liquid not gel)

2 tsp Vanilla Essence

1 tbsp White Vinegar

320g Plain Flour

30g Cornflour

1 tsp Baking Soda

1 tsp Salt

250ml Buttermilk

For the Frosting

400g Cream Cheese

120g Unsalted Butter

2 tsp Vanilla Essence

500g Icing Sugar

1 tbsp Lemon Juice


  1. Preheat your oven to 180˚c. Line two 20cm cake tins with greaseproof paper.

  2. Cream together the butter and sugar until light and fluffy. Beat the eggs in one at a time.

  3. In a smaller bowl, mix the oil, cocoa powder, red food colouring and vanilla together. Mix with the creamed sugar mixture and add in the vinegar.

  4. Sift the flour, cornflour, baking soda and salt into the bowl and mix. Gradually add the buttermilk and mix until combined.

  5. Divide the batter into the two cake tins and bake for 30mins. The cake is done when a toothpick inserted comes out clean. Transfer to a wire rack to cool.

  6. To make the frosting: Beat together the cream cheese, butter, vanilla, icing sugar and lemon with an electric mixer until smooth.

  7. To assemble: Transfer one cake to a cake stand. Trim the top of the cake to create a flat surface and keep the trimmings to the side. Add about 1/3 of the frosting to the cake and spread.

  8. Place the second cake on top of the other and add the rest of the frosting, covering the tops and sides of the cake.

  9. Optional: Crumble up the trimmings and use to decorate on the top of the cake.

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Red Velvet Cake
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