Favourite red velvet cake

    50 min

    This cake is a deep red colour but tastes like chocolate sponge cake! My niece made her wedding cake with this recipe and it went down a storm!

    674 people made this

    Serves: 12 

    • 2 tablespoons unsweetened cocoa powder
    • 55g red food colouring
    • 225g buttermilk
    • 1 teaspoon salt
    • 1 teaspoon vanilla extract
    • 100g butter
    • 300g caster sugar
    • 2 eggs
    • 300g plain flour, sifted
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 teaspoon white vinegar
    • For the frosting
    • 250ml milk
    • 5 tablespoons plain flour
    • 225g butter
    • 200g caster sugar
    • 1 teaspoon vanilla extract

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Grease two 23cm round cake tins. Preheat oven to 180 C / Gas 4. Make a paste with the cocoa and food colouring. Set aside.
    2. Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing each time. Stir together bicarbonate of soda and vinegar, then gently fold this into the cake mixture.
    3. Pour the mixture evenly into the 2 cake tins. Bake in the preheated oven for 30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
    4. To make icing: In a saucepan, combine the milk and flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 200g sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
    5. Decorate as much or as little as you like!

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    Reviews in English (513)


    Red velvet is my favourite cake always.. I followed this recipe and the cake was remarkably beautiful and delicious.. Just one small modification, Instead of the butter I added 130 ml of oil.. The outcome was the best redvelvet ever.. Thank you very much..  -  07 Jul 2015


    the best cake i ever had!  -  27 Jan 2014


    Great tasting and textured cake, however I followed the instructions to the letter and baked it twice, the cake never turns out with even a hint of red, only dark brown so can't give it 5 stars.  -  20 Mar 2016