Servings 8
Time Needed Prep
Ingredients 11
Difficulty Easy

Rating (click to rate)

3.8 based on 6 ratings.


  • 125 g Butter
  • 250 g Sugar
  • 2 Eggs
  • 3 tbsp Cocoa
  • 2 tbsp Red Food Colouring
  • 280 g Plain Flour sifted well
  • 1/2 tsp Salt
  • 1 tsp Bicarb Soda
  • 1 tbsp White Vinegar
  • 2 tsp Vanilla Extract
  • 250 ml Buttermilk

Nutrition Information

Qty per
80g serve
Qty per
Energy 138.85714285714kcalcal 172.869995061kcalcal
Protein 1.57gg 1.9545691828399gg
Fat (total) 1.19gg 1.4814887436812gg
 - saturated 0.515gg 0.64114848991245gg
Carbohydrate 31.34gg 39.016686745352gg
 - sugars 31.310892857143gg 38.980449850811gg
Dietary Fibre 0.125gg 0.15561856551273gg
Sodium 38.084821428571mgmg 47.413642228183mgmg

Nutritional information does not include the following ingredients: Butter, Cocoa, Red food colouring, Plain Flour, Salt, White Vinegar, Vanilla extract, Buttermilk

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Red Velvet Cake is a very typical American style recipe – but I think they are a bit spesh.  This makes a lovely decadent birthday cake or a cake for special occasions.  It is very very rich, so only small slices!  If you are wanting to know what flavour ‘Red Velvet’ actually is – it’s chocolate!  Traditionally Red Velvet Cake is coloured with beetroot juice – but modern-day methods have us go to food colouring to give it that delicious red colour.


  1. Preheat oven to 180 degrees.

  2. Using electric beaters or a mix master or similar, beat together the butter and sugar until light and fluffy.

  3. Add the eggs one at a time and beat well.

  4. In a small cup mix together the cocoa and the red food colouring, and add the mixed paste to the buttery mixture.

  5. Sift the flour together with the salt and add the flour mix alternatively with the Buttermilk until all combined.

  6. Dissolve the bicarb in the vinegar and add to the mixture together with the Vanilla Extract.

  7. Fold Gently until combined.

  8. Spoon the mixture into two greased round cake tins.

  9. Smooth over the top and bake for 30 minutes or until a skewer comes out clean.

  10. Sit the cakes in their tins for approximately five minutes before turning out into wire racks to cool.

  11. Sandwich together with the icing of your choice - but a lovely fluffy white icing is the most visually appealing!

Recipe Hints and Tips:

  • Red Velvet Cake is suitable to freeze un-iced for up to two months.
  • Double wrap in plastic.
  • You can also make these delicious cakes into cupcakes - just reduce the cooking time!
  • Have no buttermilk? Sour a cup of milk with a tablespoon of vinegar then sit in a warm place for 5 minutes!
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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