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Family Recipes, Made Simple!

Print Recipe

Red Velvet Cake

Servings : 8 to 10

Equipment needed : Wilton Round Cake Pans
Stand Mixer
Decorating Kit


2 Cups all purpose flour

1 tsp Baking soda

1 tsp Baking powder

1/2 tsp Salt

2 Tbsp cocoa powder

2 Cups sugar

1 Cup vegetable oil

2 Eggs

2 tsp Vanilla extract

1 Cup buttermilk

1 tsp White vinegar

1/2 Cup hot brewed coffee

30 to 85 ml Red food coloring

Cream Cheese Frosting

1/2 Cup Unsalted butter, softened

225g Cream cheese, softened

1 tsp Vanilla extract

Pinch of Salt


  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Line 2 x 8 inch round baking pans with parchment paper at the bottom and spray with non-stick baking spray.
  3. In a medium sized bowl mix together the dry ingredients (flour, baking soda, baking powder and cocoa powder) and set aside.
  4. Using either a stand mixer or a large bowl with a hand beater, mix together sugar and oil on low speed.
  5. Next, on medium speed add the eggs and vanilla extract and mix until well blended, scraping down the sides with a spatula as you go along.
  6. Add the buttermilk and increase the speed to high, then add the white vinegar and the hot coffee and beat until mixed.
  7. Stop beating and add the red food colouring, mixing with a spatula.
  8. Add the dry ingredients which you set aside earlier to the wet ingredients in the bowl, and beat until well combined, scraping down the sides of the bowl.
  9. Evenly pour the batter into the prepared baking pans.
  10. Bake in the oven for 30 to 40 minutes, checking for doneness with a toothpick inserted into the centre.
  11. When ready, remove the pans from the oven and turn the cakes out onto cooling racks to cool completely.
  12. Level the tops of the cakes by carefully slicing off a very small section off the top of each cake, then cut each cake in half horizontally through the centre, so that you will end up with 4 sections and a few excess pieces from the tops that were cut off.
  13. Place the bottom section of the cake on a clean, dry surface.
  14. Cream Cheese Frosting: With a hand beater, combine the softened, unsalted butter and cream cheese until creamy. Add the vanilla extract & salt and continue mixing until well combined. Gradually add the icing sugar and beat on low speed until smooth creamy with no lumps.
  15. Spread the cream cheese frosting over the first cake layer using a spatula. Don’t spread the frosting to the very edge.
  16. Repeat the layers in (o) until the final cake layer is placed on the very top.
  17. Use the remaining frosting to ice the entire cake, top and sides, with a metal spatula.

To decorate the cake, you can use a 1m tip with a piping bag filled with the cream cheese frosting and make swirls on the outside edge on the top and bottom of the cake.  Next, if you choose, you can place chocolate coated strawberries between the swirls on the top, and pieces of chocolate next to the strawberries at an angle.  Using a peeler, peel chocolate shavings over the top (white, dark & milk chocolate).

Here's the video on how to do it!

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