Buttermilk Red Velvet Cake

    1 hour 15 minutes

    Red velvet cakes are an American style 2 layer cake that makes a beautiful alternative to a plain or chocolate cake.

    105 people made this

    Serves: 12 

    • Cake
    • 100g shortening, butter or margarine
    • 1 1/2 cups (300g) white sugar
    • 2 eggs
    • 4 tablespoons red food colouring
    • 2 tablespoons unsweetened cocoa powder
    • 1 cup (250ml) buttermilk
    • 1 teaspoon salt
    • 1 teaspoon bicarb soda
    • 1 tablespoon distilled white vinegar
    • 2 1/2 cups (310g) sifted plain flour
    • Cream Cheese Icing
    • 125g butter
    • 225g cream cheese
    • 4 cups (480g) icing sugar
    • 1 teaspoon vanilla essence

    Preparation:45min  ›  Cook:30min  ›  Ready in:1hour15min 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour two 20cm round cake tins.
    2. Cream the shortening, sugar and eggs until light and fluffy. Make a paste with food colouring and cocoa and add to the shortening mixture.
    3. Mix buttermilk, salt, bicarb soda and vinegar, then add to mixture. Slowly add flour to mixture.
    4. Put the mixture into prepared round cake tins. Bake for 25 to 30 minutes. Allow to cool completely.
    5. Cream Cheese Icing: Combine the butter, cream cheese, icing sugar and vanilla. Mix until well blended.
    6. To Assemble: When the cakes are cool use the cream cheese icing to fill between the layers and cover the whole cake.

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    Reviews in English (90)


    Made this for my husband birthday, it was super easy and very tasty, would definitely make it again.  -  26 Mar 2013


    thanks for everyone who has given my Ravishing Red Velvet cake a chance - I'm sorry to see that some of you did not enjoy your experience. i just thought that i would add a sidenote that i am located in south louisiana, where it is extremely humid - perhaps this could be why some have found the cake to be a bit "dry". here in LA, it is quite moist and delicious! perhaps an adjustment to baking time & temp would help for you guys? thanks again! julie  -  13 Sep 2002  (Review from Allrecipes USA and Canada)


    Both my husband and I love red velvet cake, however I'm disappointed by the end results for this recipe. I'm puzzled why this recipe calls for butter extract and not vanilla extract. The frosting is okay -and perfectly acceptable on a carrot cake or spice cake, but after years of reviewing red velvet cakes, it is a fact that the only frosting that should even be used is a Butter roux frosting (similiar to a butter cream frosting but the butter roux frosting is a cooked frosting) I appreciate your sharing the recipe, but I will not be making this cake ever again.  -  26 Jan 2006  (Review from Allrecipes USA and Canada)