Red Velvet Cake

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 12 people


For the cake

  • 120g butter, softened
  • 300g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 250g self-raising flour
  • 1 tsp baking powder
  • 1 tbsp cocoa powder
  • 240ml buttermilk
  • 2 tbsp red food colouring, or 1 tsp concentrated gel colour

For the icing

  • 250g butter, softened
  • 400g cream cheese, at room temperature
  • 300g icing sugar
  • 1 tsp vanilla extract
  • Berries and flowers, to decorate


  • Preheat your oven to 180C.
  • Sift the flour, cocoa powder and baking powder together in a medium bowl and reserve.
  • Mix the red food colour with the buttermilk, in a separate jug, and reserve.
  • Place the butter and sugar into the bowl of your Chef, fitted with the creaming beater, and mix on a medium speed until fully combined. Add the eggs and vanilla extract and mix on a medium speed, increasing to a high speed, until the mixture is pale, light and fluffy.
  • Change the beater to the K-Beater and add the flour, cocoa powder and baking powder a little at a time, mixing on a slow speed between additions, until fully incorporated.
  • Little by little, add the red buttermilk to the mixture, mixing between additions on a medium speed until you have a smooth, deep red batter.
  • Divide the mixture between two lined 20cm round tins and bake in the preheated oven for 20-30 minutes, until a skewer inserted into the sponge comes out clean. Remove from the oven, cool in their tins for 10 minutes, then turn out to completely cool on a wire rack.
  • Whilst the cakes are cooling, make the icing.
  • Into the clean bowl of your Chef, fitted with the creaming beater, add the butter, vanilla extract and icing sugar. Then beat, slowly to begin with, increasing the speed until the mixture is light, fluffy and creamy. Add the cream cheese and mix in, at a medium speed, until the mixture is fully combined. Chill in the fridge for 30 minutes.
  • Sandwich the cakes generously with the icing, and spread icing over the top and around the sides. With a palatte knife or pastry scraper, scrape the icing around the side of the cake to remove any excess, so that you the sides are perfectly straight. Decorate with fresh berries and flowers.
  • To make this cake into a three-tier layer cake, make the recipe as usual but don’t decorate with flowers and berries. Then follow it with another batch, this time dividing the batter between four cake tins; two 15cm, and two 10cm. Sandwich and ice each tier, then layer up the cake in decreasing size, using dowels to support the tiers.
  • Decorate with flowers and berries.

Post a comment