Elegant Red Velvet Cake

    Elegant Red Velvet Cake


    56 people made this

    An elegant, moist and rich cake, with a lovely red colouring. The icing helps retain the moistnest and gives extra decadence to the cake by being used in between the cake layers, not just on the top.

    Serves: 20 

    • Cake
    • 100g butter
    • 1 1/2 cups (300g) white sugar
    • 2 eggs
    • 55g red food colouring
    • 2 tablespoons unsweetened cocoa powder
    • 1/2 teaspoon salt
    • 1 cup (235ml) buttermilk
    • 2 1/4 cups (280g) plain flour
    • 1 teaspoon vanilla essence
    • 1 tablespoon white vinegar
    • 1 tablespoon bicarbonate of soda
    • Icing
    • 5 tablespoons (40g) plain flour
    • 1 cup (235ml) milk
    • 1 cup (120g) icing sugar
    • 225g butter, softened
    • 1 teaspoon vanilla essence

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour two 20cm round cake tins.
    2. Cream together the butter, sugar and eggs. Make a paste with food colouring and cocoa, then add to butter mixture. Add salt and buttermilk to mixture.
    3. Add the flour, vanilla, vinegar and bicarbonate of soda in that order. Mix.
    4. Pour the batter into the prepared cake tins then bake for 30 minutes. Let cool.
    5. Icing: Cook flour and milk in a saucepan until thick. Allow to cool.
    6. Cream together icing sugar, butter and vanilla until fluffy. Add to the cooled flour mixture.
    7. To Assemble: Cut layers of cake in half lengthwise. Spread icing on each half layer. Stack and ice all over.

    Recently Viewed

    Reviews (1)


    The icing was amazing. The cake was moist and red but there was not enough other flavour to cover the baking soda for me - hubby said he did not notice it though. If I make it again I will experiment with adding flavour too. And, if you are like me a bit of a messy cook, be prepared for red everywhere - 21 Feb 2013

    Write a review

    Click on stars to rate