Red Velvet Cake


  • 3 eggs
  • 225ml sugar
  • 375ml cake flour
  • 15ml cocoa powder
  • 250ml buttermilk
  • 1 bottle red food colouring
  • 5ml vanilla essence
  • 250ml sunflower oil
  • 10ml vinegar
  • 5ml bicarbonate of soda
  • Cream cheese frosting for Red Velvet Cake
    • 125g butter
    • 750ml Icing sugar
    • 2 tubs plain cream cheese
    • 5ml Vanilla paste or extract
    • 80ml fresh cream

Here’s how:

  1. Sift the flour and cocoa powder.
  2. Whisk the eggs and sugar until very pale in colour.
  3. Fold in the half the sifted dry ingredients and then the buttermilk.
  4. Repeat with the remaining dry ingredients.
  5. Fold in the red food colouring, vanilla essence and sunflower oil.
  6. Continue folding the ingredients to ensure the oil is well combined.
  7. Pour the vinegar over the batter and then sprinkle the bicarb over.
  8. Mix well to combine.
  9. Divide the mixture into three greased and lined cake tins.
  10. Bake at 170 degrees Celsius for 20 minutes.
  11. Leave to cool in the tin for 5 minutes and then turn out on a wire rack.
  12. Leave the cakes to cool completely.
  13. For the Cream cheese frosting for Red Velvet Cake
    1. Let butter and cream cheese soften to room temperature.
    2. Cream butter and icing sugar well until light in colour.
    3. Add the cream cheese and continue beating until well combined.
    4. Add vanilla essence and fresh cream.
    5. Continue beating until well combined – do not overbeat as the frosting can split.  Spread between layers and on top and sides of cake and garnish.