Recipe

Red velvet cake

There's so much to love about red velvet cake.

  • 20 mins preparation
  • 30 mins cooking
  • Serves 12
  • Print
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Everything from its superior buttery, vanilla, and cocoa flavors, with a delicious tang from buttermilk. And let's not forget that signature cream cheese frosting.
If you can't get enough of red velvet, you should try our red velvet whoopie pies.

Ingredients

Red velvet cake
  • 185 gram butter, chopped, at room temperature, plus 100g extra
  • 1 1/2 cup firmly packed brown sugar
  • 2 eggs, at room temperature
  • 2 1/2 cup self-raising flour
  • 1/4 cup cocoa powder
  • 1 cup buttermilk
  • 1 tablespoon white vinegar
  • 1/2 tablespoon liquid red food colouring
  • 1 teaspoon bicarbonate of soda
  • 250 gram cream cheese, chopped, at room temperature
  • 1 1/2 cup icing sugar

Method

Red velvet cake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and line base and sides of two 20cm (base diameter) round cake pans with baking paper.
  • 2
    Using an electric mixer, beat butter and brown sugar in a bowl, until light and creamy. Add eggs, one by one, beating lightly after each addition.
  • 3
    Sift cocoa powder and half the flour over egg mixture; fold until just combined. Add buttermilk, vinegar, food colouring and bicarbonate of soda; fold to combine. Add remaining flour mixture; fold until just combined.
  • 4
    Spoon mixture equally into prepared pans; level surface. Bake 30 minutes, or until a skewer inserted at centre comes out clean. Cool in pans for 5 minutes. Transfer to a wire rack to cool.
  • 5
    Using an electric mixer, beat cream cheese and extra butter in a large bowl, until combined. Gradually beat in sifted icing sugar, until light and creamy.
  • 6
    Using a large serrated knife, cut each cake horizontally in half to make 4 pieces. Place 1 piece of cake on serving plate. Spread with a quarter of the cream cheese icing. Repeat layering. Spread remaining icing over top of cake. Cut into slices. Serve.

Notes

If you don't have round cakes, you could use two 12-hole (1/3-cup) muffin trays instead. Line holes with paper cases.

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