Name: Red Velvet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 280 g Plain Flour; 240 g Sugar; 240 ml Buttermilk; 120 ml Oil (neutral oil); 3 medium Eggs; 1 tbsp Cocoa Powder; 1 tbsp Vanilla Extract; 1 tsp Baking Powder; 1 tsp Bicarbonate of Soda; 1 tsp Vinegar (white wine); ½ tsp Salt; Red Food Colouring (optional, as required); 100 g Butter (unsalted, softened); 200 g Cream Cheese (softened); 400 g Icing Sugar; 1 tsp Vanilla Extract; 2-3 tbsp Milk (as needed)

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Red Velvet Cake

Tangy, chocolatey, and moist, this delicious red velvet cake is ideal for celebration or special occasions. Topped with a yummy creamy cheese frosting, each bite of this showstopping dessert will make your mouth dance with joy.

5 from 1 vote

Sadia Halimah Aziz

Print Pin Rate

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: slices

Calories: 520kcal

Ingredients

Cake Layers

280 g Plain Flour
240 g Sugar
240 ml Buttermilk
120 ml Oil neutral oil
3 medium Eggs
1 tbsp Cocoa Powder
1 tbsp Vanilla Extract
1 tsp Baking Powder
1 tsp Bicarbonate of Soda
1 tsp Vinegar white wine
½ tsp Salt
Red Food Colouring optional, as required

Cream Cheese Frosting

100 g Butter unsalted, softened
200 g Cream Cheese softened
400 g Icing Sugar
1 tsp Vanilla Extract
2-3 tbsp Milk as needed

Instructions

Preheat your oven to 175°C/345°F/gas mark 3 and grease two 8-inch/20cm round cake pans.
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, and salt.
In a separate bowl, mix together the eggs, buttermilk, vegetable oil, vanilla extract, and red food colouring. (see note 1)
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
In a small bowl, mix the vinegar and baking soda together, then quickly add to the batter and mix well.
Divide the batter equally between the prepared cake pans and smooth the tops.
Bake in the centre of the preheated oven for 25-30 minutes or until a toothpick inserted into the centre comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
In a large bowl, beat the softened butter and cream cheese together until creamy.
Gradually add the icing sugar and beat until combined then stir in the vanilla extract and 2-3 tablespoons of milk as needed to reach a spreadable consistency.
Once the layers have completely cooled cover the top of one cake layer with a generous amount of cream cheese frosting, then place the second cake layer on top before spreading the remaining frosting over the top and sides of the cake, creating a smooth surface.
Your red velvet cake is ready!

Notes

Note 1 – Depending on the type of red food colouring you use, the quantity required will vary.

Nutrition

Calories: 520kcal

Red Velvet Cake

Sadia Halimah Aziz

Red Velvet Cake

Ingredients

Cake Layers

Cream Cheese Frosting

Instructions

Notes

Nutrition

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