Light Red Velvet Cake

    45 minutes

    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!

    46 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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    Reviews in English (43)


    This is an excellent red velvet cake. The only thing I did different is I used about 1-1.5 oz. of food coloring because I like my red velvet cake really red. This cake has a nice light chocolate flavor and great texture. A little chewy without being too dense. For those of you who complained the cake was dry you may being using too much flour. Make sure you are not scooping the flour into the cup but spooning it in and leveling the cup. Keep the flour light by sifting. This also makes it easier to incorporate into the batter without overmixing and thus creating higher gluten levels = overly dense cakes that dry out. If you live in a dry climate add an extra egg yolk and a T. of oil to keep your cake moist. This is a southern cake and it is very humid in the south. They don't worry about anything drying out Also, you must really whip the butter/sugar/eggs till they are really fluffy and airy. I add eggs one at a time and then just let it keep going. As for the frosting I must admit I did use all butter and it is excellent. I just kept whipping it until it was not longer gritty. The butter was very soft so this didn't take too long. I also found it to be very thick. I didn't want to use milk to thin it because I wasn't sure if it would make the whole thing colapse. I used 2 heaping tablespoons of sour cream and that make it spreadable. This is an excellent recipe if you have the patience to make it. This is not a 123 cake so please don't try to rush it.  -  30 Oct 2010  (Review from Allrecipes USA and Canada)


    This is a beautiful and delicious cake. MAKE SURE you let the flour,salt, milk mixture for the frosting COOl COMPLETELY!!! before you add the remaining butter etc. or it will curdle. Done right this frosting makes the cake.  -  03 Apr 2009  (Review from Allrecipes USA and Canada)


    Wonderful recipe. The frosting absolutely makes this cake!! If you don't have butter flavored extract, don't make a special trip to buy it because I didn't think it added anything to the cake. I also used paste food coloring (comes in little jars, made by Wilton, buy at a hobby shop) because liquid can affect the taste. Make sure you only mix the cake ingredients until just mixed together, overmixing will dry it out! Beat your frosting for a while, it needs to be whipped very well to get the right consistency. Finally, I always make my own buttermilk by adding a teaspoon or so of white vinegar to my milk, and let it sit for about 10 minutes.  -  19 Nov 2010  (Review from Allrecipes USA and Canada)