Red Velvet Cake

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150 g. butter

1 cup of sugar

3 eggs

2 cups of cake flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tablespoon cocoa powder

1 cup of milk

1 tablespoon white vinegar

1 tablespoon vanilla essence

2 tablespoons crimson pink food coloring

250 ml. of full fat or medium fat smooth cream cheese

300 grams of room temperature butter

3 cups of icing sugar

2 teaspoons of vanilla essence


1. In a large bowl, beat the sugar and butter until light and creamy; add the eggs one at a time, beating well in between. Next sift all the dry ingredients together in a separate bowl. Add the vinegar to the milk. Add half the dry ingredients, vanilla and half of the milk and mix lightly, add the rest of the dry ingredients, milk and food coloring and beat until just well combined.

2. Divide the batter into two baking tins that's been greased and lined with baking paper at the bottom of the tin. Bake in a preheated at 180 °C for 20-25 minutes or until you insert a skewer and it comes out clean.

3. Cool for 10 minutes in baking tins and remove and place on wire racks to cool completely. Remove baking paper. Decorate with cream cheese frosting.

4. Cream cheese frosting. Beat the butter and cream cheese for 2 minutes, add half of the icing and beat for 2 minutes , add the rest of the ingredients and beat well for 3-4 minutes. Place in fridge for 10 minutes before using on cake.

Bon Appetit!

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