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Red Velvet Cake

Our favourite

34 Reviews

  • Vegetarian

About the bake

This classic red velvet cake with cream cheese icing is just delicious, go on and treat yourself and your loved ones. To achieve the classic bright red sponge we would recommend that you use red food colouring gel as opposed to the liquid version, the gel will hold its colour better when baked, simply add as much or as little as you need to reach your desired colour.

Find out below how to make our delicious red velvet cake. This recipe also makes cupcakes in muffin case size, if you want to do this, bake them at 180'c/160'c fan for 20 to 25 minutes.

55Total Time
25Prep Time
30Bake Time


  1. Step 1:

    Preheat your oven to 180°C (fan 160°C, gas mark 4). Line 2 x 20cm sandwich tins, with baking parchment.

  2. Step 2:

    Cream the butter and sugar together in a large mixing bowl with a wooden spoon or in an electric mixer until combined. Add the eggs one at a time whilst still mixing, until both the eggs are incorporated and the mixture is lighter and smooth.

  3. Step 3:

    Seive the cocoa powder into the mixture and add the vanilla extract.

  4. Step 4:

    Sift the flour into a large bowl and add the salt. Slowly add half the flour to the chocolate mixture, then half of the buttermilk. Mix well then add the other half of the flour and the last of the buttermilk, continuing to mix. 

  5. Step 5:

    Add two teaspoons of red food colouring gel to the mixture, making sure it is mixed in well.

  6. Step 6:

    In a small mug combine the white wine vinegar and the bicarbonate of soda, then add to the mixture, stirring until combined. This will foam so make sure your container is big enough.

  7. Step 7:

    Split the mixture between the two lined sandwich tins and place in the oven for approximately 30 minutes. Your cake is ready as soon as a toothpick or knife inserted into the middle of the cake comes out clean. Leave to cool.

  8. Step 8:

    For the icing, place the butter, cream cheese and icing sugar in a food mixer and beat until smooth (or do by hand, beating quickly until thick and smooth). Cover one layer of the cake with icing, then sandwich the two pieces of cake together. Cover the top and sides of the cake with icing then grate dark chocolate over the top for the final touch.


    If you know someone who loves a red velvet cake as much as you do, why not turn it into a giftable? Take a look at this simple idea


  • For The Cake

    • 120g Unsalted butter
    • 300g Silver Spoon White Caster Sugar
    • 2 Free range large eggs
    • 50g Cocoa powder
    • 2 tsp Red food colouring gel
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 300g Allinson's plain white flour
    • 1 tsp Salt
    • 240ml Buttermilk
    • 1 tbsp White wine vinegar
    • 1 tsp Bicarbonate of soda
  • For the Cream Cheese Frosting

    • 100g Unsalted butter
    • 600g Silver Spoon Icing Sugar
    • 250g Full fat cream cheese
    • 10g Dark chocolate (for decoration)


  • 2x 20cm/8in round cake tins

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