Red Velvet Cake

Red Velvet Cake

As part of snow-day boredom, I asked the lovely hubs if he’d like anything baking. He suggested a red velvet with cheesecake frosting. I obliged…

250g plain flour
30g cocoa powder
2 tsp baking powder
½ tsp baking soda
100g butter, very soft
200g caster sugar
20g red food colouring paste
2 tsp vanilla
2 large eggs
175ml buttermilk
1 tsp white vinegar

150g full-fat cream cheese
100g butter, very soft
400g icing sugar
1 tsp vanilla extract/vanilla paste

Preheat oven to 170C, line three 6″ round loose-based cake tins with a layer of greaseproof paper. Place all of the cake ingredients into a stand mixer with a whisk attachment and mix for 1-2 mins until just combined into a smooth batter – don’t overwhip!

Divide into the three tins and bake in the centre of the oven for 20-22mins until soft and springy.

Cool on a wire rack until completely cold.

Blitz the icing sugar to make sure there are no lumps, then add the remaining ingredients and blitz until smooth, add a little bit of milk to make a softer consistency if needed.

Trim the tops of the cakes flat and top each with a third of the frosting. Stack tall and serve.


Sadly, we never took a photo of the cake before hubby, sister-in-law and I started eating (picture courtesy of unsplash)…

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