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Red Velvet Cake

Red Velvet Cake

Light red sponge with a hint of cocoa, with thick cream cheese frosting
Course Dessert
Cuisine American
Keyword Cake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 746kcal
Author thebakingexplorer


For the cake sponge

  • 300 g Butter or baking spread
  • 300 g Caster sugar
  • 4 Eggs large
  • 2 tsp Vanilla extract
  • 3 tbsp Cocoa powder
  • 2 tsp Red food colouring I use Pro Gel
  • 330 g Self raising flour
  • 1 tsp Bicarbonate of soda
  • 170 ml Buttermilk

For the cream cheese frosting

  • 225 g Butter unsalted, softened
  • 225 g Icing sugar
  • 450 g Full fat cream cheese I use Philadelphia
  • 1 tsp Vanilla extract


  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep)
  • Mix the butter and sugar together until fluffy, ideally with an electric mixer, or you can mix in a bowl with a wooden or silicone spoon
  • Add the eggs and vanilla extract, and whisk until fully incorporated
  • Add the cocoa powder, bicarbonate of soda, red food colouring, buttermilk and self raising flour, and whisk in gently until fully combined
  • Divide the mixture between the tins, use scales for accuracy
  • Bake them for 40 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
  • If the cakes have domed on top, level them off with a cake leveller or a serrated knife - you can use some of the crumbs from doing this for decoration
  • To make the cream cheese frosting, use an electric mixer to beat the butter until smooth. Then mix in the icing sugar until the mixture is smooth
  • Next, add the cream cheese and the vanilla extract and mix in until the frosting is thick and smooth. Be careful not to over mix as this can make the frosting sloppy, and you won't be able to get it thick again
  • Put one of the sponges on your plate or cake stand, and pipe or spread a layer of the frosting over it
  • And the second sponge on top, pipe larger rosettes of buttercream all around the edge and smaller ones in the centre
  • Decorate with cake crumbs or sprinkles
  • Serve immediately, store leftovers in an airtight container in the fridge and eat within 3 days



Calories: 746kcal | Carbohydrates: 67g | Protein: 8g | Fat: 51g | Saturated Fat: 31g | Cholesterol: 191mg | Sodium: 561mg | Potassium: 148mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1700IU | Calcium: 77mg | Iron: 1mg