Julie's Red Velvet Cake

Julie's Red Velvet Cake


135 people made this

About this recipe: A fun cake for birthdays or a cake sale that looks beautiful. This is a lovely change from the norm.

Julie Dugas

Serves: 12 

  • 120g butter or cooking margarine
  • 300g caster sugar
  • 2 eggs
  • 4 tablespoons red food colouring
  • 2 tablespoons cocoa powder
  • 225g buttermilk
  • 1 teaspoon salt
  • 300g plain flour, sifted
  • 1 tablespoon white vinegar
  • 1 teaspoon bicarbonate of soda
  • Cream cheese icing
  • 110g butter or margarine
  • 225g cream cheese
  • 450g icing sugar
  • 1 teaspoon vanilla extract

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour 2 - 23cm round cake tins.
  2. Cream butter, sugar and eggs until light and fluffy. Make a paste with food colouring and cocoa powder and add to the butter mixture.
  3. Mix buttermilk, salt, bicarbonate of soda and vinegar; add to mixture. Slowly add flour to mixture.
  4. Put mixture into greased cake tins. Bake for 25-30 minutes. Allow to cool completely, then cover with cream cheese frosting.
  5. To make cream cheese frosting: Combine butter, cream cheese, icing sugar and vanilla. Mix until well blended.

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Reviews (9)


fab recipe, have made it a few times now, small cakes and large cakes. I dont add the salt and halve the cocoa and food colouring quantities and its a nice red colour. The buttercream is fabulous! Am going to make this for xmas instead of a fruit cake! PS i have coeliac so use gluten free flour. - 17 Nov 2011


An amazingly easy and delicious cake! Came out a beautiful red colour and it was a huge hit with family and friends. In fact it was so good I it for Christmas day... - 26 Dec 2012


I made this cake for my girlfriend's birthday and she and her family all loved it (and me!). It was deliciously rich and moist. I made vanilla buttercream frosting instead of the cream cheese frosting and it worked well. The only downside was that the red colour didn't show up in the final baked cake, but it tasted so nice it didn't really matter! - 15 Aug 2011

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