Red Velvet Cake

Try this rich and luxurious red velvet cake
Red velvet cake


  • 225g plain flour
  • 20g cocoa powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 175ml buttermilk
  • 1/2 tsp red food colouring
  • 150g unsalted butter
  • 225g castor sugar
  • 3 eggs
  • 1 tsp vanilla extract


  • 300g cream cheese
  • 75g unsalted butter
  • 1tsp vanilla extract


  • Preheat the oven to 180C/160C Fan/Gas 4.
  • Grease two 20cm cake tins and line the bases with baking paper.
  • Sift together the flour, cocoa, bicarbonate of soda, and baking powder
  • In a bowl, whisk together the buttermilk and food colouring.
  • Cream the butter and caster sugar together in a mixer
  • Lightly beat the eggs and vanilla together
  • Gradually add the eggs to the creamed mixture, mixing well
  • Add the dry ingredients to the bowl in batches, alternating with the red buttermilk, mixing until well combined.
  • Divide between the prepared tins and bake for 20–25 minutes or until a wooden skewer inserted into the middle comes out clean.
  • Leave the cakes to cool in the tins for about 5 minutes, then turn out onto a wire rack and leave until completely cold.
  • To make the icing, beat the cream cheese and butter together until smooth, then add the vanilla and mix until smooth.
  • Place one cake layer on a serving plate and spread the top with some of the icing mixture.
  • Top with the second cake layer and lightly press together.
  • Cover the top and sides of the cake with the remaining icing

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