Red Velvet Cake

Few things beat a deliocious red velvet cake with a cream cheese icing…


Serves 8

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  • 120g butter
  • 300g sugar
  • 2 eggs
  • 20g cocoa
  • 40ml red food colouring
  • 5ml vanilla essence
  • 15ml boiling water
  • 5ml salt
  • 300g flour
  • 240ml buttermilk
  • 15ml white vinegar
  • 5ml bicarbonate of soda

For the icing:

  • 200g cream cheese
  • 50g butter
  • 250ml icing sugar
  • sieved Juice of 1 lime


Cream butter and sugar in a mixer bowl until light and fluffy.

Add eggs one at a time and mix until well combined.

Combine food colouring, sifted cocoa and vanilla essence with boiling water to form a smooth thick paste.

Add to the egg mixture and mix until well combined.

Sift together flour and salt.

Add to butter mixture alternating with the buttermilk.

Combine vinegar and bicarb, add quickly to the mixture and gently combine until well mixed.

Pour into 2 Le Creuset Non Stick Metal Bake ware Sponge Cake Tins and bake at 180C until a skewer comes out clean and springs back when touched, around 35 minutes.

Remove from oven and allow to cool before icing.

For the icing:

Beat the cream cheese and butter in a bowl until smooth.

Sift in the icing sugar and keep beating until well incorporated.

Finally add the lime juice to taste.

Frost the cake with cream cheese icing and serve.