Classic red velvet cake

October 7, 2014



Here is the recipe for this amazingly moist and soft red velvet cake. I have tried so many and found that this one is definitely the winner. I put dried cranberries on top, just to over do the red theme.



2.5 cups of flour                         1.2 cups sugar

1 tsp baking powder                 2 eggs

1 tsp salt                                        1 tsp vanilla extract

2 tbs cocoa powder                   1 cup buttermilk

50ml red food colouring       1 tsp white vinegar

120g unsalted butter               1 tsp bicarbonate of soda




450g cream cheese

120g unsalted butter

1 tsp vanilla extract

2.5 cups of icing sugar





  • 1. Preheat the oven to 180 degrees. Butter two 23cm round cake pans.

  • 2. Sift together the flour, baking powder and salt into a bowl. Set aside.

  • 3. Using a mixer, beat the butter and sugar together so it becomes light and fluffy.

  • 4. In a small bowl make a paste from the cocoa powder and the food colouring.

  • 5. Beat in the eggs one at a time, then the vanilla and finally the red paste. Add one third of the flour mixture to the butter mixture and then add in half the buttermilk.

  • 6. Beat in another third of the flour, then the second half of the buttermilk. End with the last third of the flour mixture. Beat until well combined.

  • 7. Separately mix the vinegar and the bicarbonate of soda, add this to the cake batter.

  • 8. Quickly divide the batter into the cake pans and bake for 25-30 minutes, or until the skewer comes out clean. Cool the cakes on a wire rack for about 10 minutes before applying the cream cheese frosting.


  • 1. Beat the cream cheese and the butter till smooth, then blend in the icing sugar and vanilla extract. Look for a pale colour and for the mixture to be quite fluffy.

  • And then use a palette knife to smoothe the frosting all over the cake 

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