Red Velvet Cake

by | May 10, 2021 | Desert & Bread, From the Kitchen, Vegetarian


Makes 1 round cake

  • 480 ml cake flour
  • 300 ml castor sugar
  • 3.75 ml salt (½ a tsp plus ¼ tsp)
  • 15 ml cocoa
  • 3.75 ml bicarb (½ a tsp plus ¼ tsp)
  • 300 ml sunflower oil
  • 180 ml buttermilk
  • 3 egg
  • 1 bottle red food coloring
  • 3.75 ml white vinegar (½ a tsp plus ¼ tsp)
  • 3.75 ml vanilla (½ a tsp plus ¼ tsp)


  • 200 g soft butter
  • 240g cream cheese
  • 4 cups icing sugar
  • 10 ml lemon juice/ a little squeeze of a lemon, to taste and/or 2.5ml vanilla


  1. Preheat your oven to 100°C.
  2. Prepare your muffin tin, by lining each hollow with a paper case.
  3. In a bowl sift the dry ingredients together (flour, castor sugar, salt, cocoa and bicarb) and set aside.  
  4. In another, larger, bowl mix all the wet ingredients (oil, buttermilk, eggs, food coloring, vinegar and vanilla).  
  5. Add the wet ingredients to the dry ingredients, and combine.  
  6. Spoon into your cupcake cases, filling each to 3/4 full. Bake for 20-30 minutes or until cooked through. Remove from the oven and set aside to cool.  
  7. In the meantime, prepare your icing by beating the butter and cream cheese together with a wooden spoon until well combined (about 3 minutes).  
  8. Gradually add the icing sugar, beating all the while until it forms a smooth icing. 
  9. Adjust the consistency by adding a little more icing sugar if required. Then add the lemon juice and/or the vanilla to taste. 

Play around with decorating ideas when adding the final touches to the cake.

Red Velvet Cake
Red Velvet Cake

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