Main content

Red Velvet Cake

Devilish cake, perfect for valentines day....... in herat shapes cut to look like broken hearts, thats how it goes down in my house anyway..... looks rad.


  • 2.5 cups plain flour

  • 1/2 teaspoon salt

  • 2 tbsp cocoa powder

  • 1/2 cup butter

  • 1.5 cups caster sugar

  • 2 eggs large (59g eggs)

  • 1 tbsp vanilla, best vanilla u have

  • 1 cup buttermilk

  • 2 tbsp red liquid colouring

  • 1 teaspoon white vinegar

  • 1 teaspoon bi carb soda

  • icing---------------------------

  • 2-3 cups icing sugar

  • 2 tablespoons sour cream

  • 2 tablespoon heavy cream or dollop cream

  • 1/2 tsp cinnamon ground

  • 50g butter, room temp

  • 2 tablespoons cream cheese

  • beat till smooth and fluffy.


  • 1.

    Pre heat your oven to 175c

  • 2.

    Butter and line 2 round baking tins

  • 3.

    In one bowl sift flour salt and cocoa

  • 4.

    In another bowl ass the butter and beat till soft and airy, add the sugar and beat 2 mins

  • 5.

    Add eggs one by one adn beat well after each

  • 6.

    Add vanilla and beat

  • 7.

    In a small container or bowl mix the buttermilk and the colouring

  • 8.

    Now add 1/3 of the flour mix to the batter and beat

  • 9.

    Add 1/3 of the milk mix and repeat beating all the time till the flour, butter and milk mixes are all combines, it looks as if it has "split" but comes to gether at the end.

  • 10.

    Split between the 2 tins and bake for appx 30 minutes or till a skewer comes out clean or ckae springs back in the centre.

  • 11.

    Cool cakes then invert onto a rack to cool further.

  • 12.

    Wrap cakes in clingwrap and chill in the freezer for 1 hr to make icing them easier (good tip)

  • 13.

    Once cold, cut the cakes in half and start alternating your icing and your cake (make sure u leave enough to cover the cake at the end, youll need most of the icing for this.


serve with raspberry coulis and ice cream, whipped cream and strawberries, or chocolate dipped strawberries, looks great dusted with cocoa powder....
make a great high cake and goes quite far.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
6 comments • 0 ratings
Please login to comment
Posted by GreeneyesReport
I've just made it and it's in the oven. However, when following the recipe, I noticed it didn't specify when the add the vinegar or the bi carb. So, when is it added?
Posted by COOKING_MAMA™Report
no tablespoons, nearly the whole thing, if not the cake will come out less intense more of a dried blood brown colour, its only 80c a bottle so it dosent matter :)
Posted by Philippa WightmanReport
there are some things you just can't 'unsee' 'unread' 'unhear'. the dried blook simile was one of those. I think I am from the 'less is more' school of thought.
Posted by Philippa WightmanReport
is that really 2 Tblsp red food colouring? Or should it be 2 tsp?
Posted by COOKING_MAMA™Report
dried blood colour only results if u do LESS IS MORE if you use the right amount it comes out a brilliant red as in the pic.
Posted by RickReport
"ass the butter and beat till soft and airy"

Is that legal?