Bake a scrumptious Red Velvet cake for a special occasion or for the festive season!
Do you have a cake recipe that you keep for those extra special occasions? I have a few of those, and this red velvet cake is one of them. This scrumptious cake has a sweet cream cheese frosting that is to die for! Perhaps it is the red coloring that gives it that luxurious feel? I don’t know, but it is a good cake, for sure!
This cake calls for a few more ingredients than a “normal” cake would(like my go-to white cake recipe). That is another reason why I don’t make this cake often, but then, when I do, it’s special!
It has a moist texture, not spongy, and you can decide how heavy you want to go with the frosting. I opted for a light frosting since my children is not fond of frosting.
Make sure to measure your ingredients correctly. Too much vinegar will make the cake taste sour.
Fold in the ingredients lightly, do not overmix. Use gel food coloring if you can. It gives better red color than normal food coloring.
Use two medium-sized cake pans to make a decent-sized 2 tiered cake. You can make muffins too. This batter should give you 24 medium-sized muffins.
Feel free to download the printable recipe card below. Enjoy your scrumptious red velvet cake!
Scrumptious Red Velvet Cake
A scrumptious red velvet cake for a special occasion!
- 525g flour
- 450g brown sugar
- 3.75ml bicarb of soda(baking soda)
- 7.5ml baking powder
- 3.75ml cream of tartar
- 2.5ml salt
- 30ml cocoa
- 190ml vegetable oil
- 375ml buttermilk(or 375ml milk PLUS 1 1/2 tablespoons of vinegar)
- 5 eggs
- 45ml red food coloring
- 15ml vinegar
- optional: 15ml vanilla essence
- 250g cream cheese
- 750g icing sugar
- 175g butter
- Sift together the dry ingredients.
- Whisk the eggs, buttermilk, vinegar, oil and coloring.
- Fold it into the dry ingredients.
- Add to your lined pans and bake at 180'C or 360F' for 30 minutes or until a tester comes out clean.
Mix the cream cheese and butter. Sift in the icing sugar. Mix it together and beat until it is fluffy. Spread over a cooled cake.
Keep the off-cuts when you level the cake and crumble it as a topping.
Leave a Reply