Elegant Red Velvet Cake

    1 hour

    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.

    62 people made this

    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.

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    Reviews in English (43)


    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


    This is a very special recipe I've made for years. I have a hint to offer...I only use 1 ounce of red food coloring, then I fill the bottle with water and add that to the mixture for the additional ounce of liquid. The color of the cake does not change and I save about $2.50 each time I omit one bottle of red food coloring.  -  26 Dec 2009  (Review from Allrecipes USA and Canada)


    This is nearly word for word the recipe I got from my grandma. She used to make this for our birthdays. It is one of my favorites. It is sooooo hard to find one withOUT the cream cheese frosting, that stuff is good on carrot cake, but horrible on red cake. The frosting here (although my grandma made it with 2T cornstarch instead of 5T flour, she also used 'oleo' instead of butter) is much closer to the real thing. Red Cake is only good with the right frosting.  -  19 Mar 2007  (Review from Allrecipes USA and Canada)