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  • Serves 12
  • 20 mins prep
  • 30 mins cook

Red velvet cake

Red Velvet Cake

Red velvet cake, sugar recipe, brought to you by recipes+


Red velvet cake

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


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.


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