Red Velvet Cake with Cream Cheese Frosting
There’s something truly magical about a Red Velvet Cake. With its striking red crumb, delicate cocoa flavour and luscious cream cheese frosting, it’s a cake that feels special the moment you see it. I still remember the first time I baked one. The gorgeous colour contrast of red and white, the soft, fluffy texture and that perfect balance of sweet and tangy. It wasn’t just a cake; it was a showstopper that made everyone at the table smile.
This classic Red Velvet Cake recipe is light, tender and beautifully moist. The cream cheese frosting is silky smooth with just the right amount of tang, complementing every bite. It’s the kind of cake that turns an ordinary day into a celebration.
Perfect for birthdays, anniversaries, Mother’s Day, Valentine’s Day, Christmas or simply when you want to spoil the people you love. This Red Velvet Cake is more than just dessert, it’s a little piece of joy to share. Whether you bake it as a layered celebration cake or as cupcakes for a party, this recipe is guaranteed to become a family favourite.
Red Velvet Cake with Cream Cheese Frosting
Ingredients
- 2 ½ cups plain flour, sifted
- 1 teaspoon baking powder
- Pinch salt
- 2 tablespoons cocoa powder
- 50ml red liquid food colouring
- 125g butter, softened
- 1 ½ cups caster sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1 cup buttermilk, lukewarm
- 1 teaspoon white vinegar
- 1 teaspoon bicarbonate of soda
- 250g cream cheese softened
- 125g unsalted butter, cubed and softened
- 3 cups icing mixture, sifted
- 2 teaspoons vanilla
- Pinch salt
Instructions
- Preheat the oven to 160°C. Grease and line 3 x 20cm cake tins
- In a bowl, sift the flour, baking powder and salt. Set aside.
- In a small dish, mix together the red food colouring, cocoa powder and vanilla to form a smooth paste. Set aside.
- Using electric beaters, cream the butter and sugar together until light and creamy. Add the eggs one at a time. Then add in the red cocoa paste.
- Stir through one third of the flour mixture to the batter, followed by half the buttermilk. Continue until all flour and milk are combined.
- In a small dish, mix vinegar and baking soda. Add to the cake batter and gently stir to combine.
- Evenly divide the batter amongst the prepared cake tins. Bake for 15-20 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Cool cakes in their pans and refrigerate for a few hours or overnight if time permits. This makes it easier for the icing stage.
- Using a stand mixer or electric beaters, beat the cream cheese on high speed until smooth.
- Add the butter and vanilla and mix for about 1 minute or until the cream cheese and butter is well combined.
- On low speed, slowly add the sifted icing mixture and salt, scrape down the sides of the bowl as needed.
- Cut the domed top off each cake and set aside.
- Lay 1 piece of cake on the serving plate, alternate cake and cream cheese frosting until you come to the top layer. Turn the top layer upside down so the base is facing up. (This will allow a smooth surface for icing). Chill in the fridge for a few hours, this helps the cake from moving when you move onto step 3.
- Smooth icing over the top of the cake. To decorate, crumble the leftover cake from the tops you cut off earlier. Sprinkle the crumbs around the circumference of the icing on the top for a simple yet effective decoration.
