Light Red Velvet Cake

    This red velvet cake has a light and buttery icing instead of the usual cream cheese. It's a little time consuming but totally worth the effort!

    45 people made this

    Serves: 16 

    • Cake
    • 125g margarine
    • 1 1/2 cups (300g) white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 3 tablespoons cocoa powder
    • 10ml red food colouring
    • 2 1/2 cups (315g) plain flour
    • 1 cup (250ml) buttermilk
    • 1 teaspoon salt
    • 1 teaspoon bicarb soda
    • 1 tablespoon distilled white vinegar
    • Icing
    • 3 tablespoons plain flour
    • 1/2 teaspoon salt
    • 1 cup (250ml) milk
    • 125g butter
    • 1 cup (200g) white sugar
    • 125g margarine
    • 2 teaspoons vanilla essence

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Cake: Preheat an oven to 180 degrees C. Grease and flour three 25cm round cake tins.
    2. Cream the margarine, sugar, eggs and vanilla essence in a large bowl. Make a paste of cocoa and food colouring in a small bowl then add to margarine mixture.
    3. Pour in the flour alternately with the buttermilk, mixing until just incorporated. Mix the salt, bicarb soda and vinegar in a small bowl, then while fizzing fold into the batter, mixing just enough to evenly combine.
    4. Pour the batter into prepared cake tins. Bake in the preheated oven until a skewer inserted into the centre comes out clean; 20 to 25 minutes. Cool in the cake tins for 10 minutes before removing to cool completely on a wire rack.
    5. Icing: Cook 3 tablespoons of flour with the salt and milk in a frypan over low heat, stirring constantly until thick. Let cool completely.
    6. Cream butter, sugar and margarine in a separate bowl. Stir in 2 teaspoons of vanilla essence. Then add flour mixture to bowl and cream together.
    7. To Assemble: Stack the cake layers with the icing as a filling between, use remaining icing to coat the whole cake.
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