Red velvet cake

Red velvet cake recipe

17 ratings

Nothing says Valentine's day quite like a delicious, indulgent deep red vanilla cake with a hint of chocolate and topped with gorgeous cream cheese frosting. This decadent layer cake is sure to please and ideal for a romantic evening. See method

  • Serves 12
  • 45 mins to prepare and 30-35 mins to cook
  • 544 calories / serving


  • 100g butter, softened
  • 300g (10oz) caster sugar
  • 2 large eggs
  • 3 tbsp cocoa powder, sieved
  • 3 tsp red paste food colour
  • 250g (8oz) plain flour
  • 150ml (1/4pt) buttermilk
  • 1 tsp vanilla extract
  • 1 tsp bicarbonate of soda
  • 2 tsp cider vinegar

For the icing

  • 150g (5oz) butter, softened
  • 150g (5oz) cream cheese
  • 400g (13oz) icing sugar, sieved

Each serving contains

  • Energy

  • Fat

    25g 36%
  • Saturates

    15g 74%
  • Sugars

    62g 69%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 78.9g Protein 4.9g Fibre 19g


  1. Heat the oven to gas 4, 180°C, fan 160°C. Grease and base line two 20cm (8in) round sandwich tins.
  2. Cream the butter and sugar. Beat in the eggs, then add the cocoa powder and the food colour. Beat in theflour and buttermilk, alternately, one-third at a time. Stir in the vanilla extract. Then mix together the bicarbonate of soda and the cider vinegar and stir into the cake batter. Divide the mixture between the tins and bake in the oven for about 30 minutes. Remove from the oven and leave to cool.
  3. To make the icing beat the butter and cream cheese together and then stir in the icing sugar. Spread a little of the mixture over one of the sponges. Place the other sponge on top. Spread the remaining icing over the top and sides of the cake and, using a teaspoon, make a swirling pattern on top.

See more Baking recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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