Red Velvet Cake


For the Red Velvet Cakes

  • 2 ¼ cups flour
  • ¼ cup corn starch
  • 2 Tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup oil
  • ½ cup unsalted butter, melted and cooled slightly
  • 1 ½ cups caster sugar
  • 2 eggs
  • 1 tsp white vinegar
  • 1 cup buttermilk 
  • 2 tsp vanilla extract
  • 2 Tbsp red liquid food coloring 

For the Cream Cheese Frosting

  • ½ cup unsalted butter, at room temperature
  • 1 cup block of cream cheese, at room temperature
  • 4 cups icing / powdered sugar
  • 2 Tbsp lemon juice
  • 1 tsp vanilla extract


For the Red Velvet Cakes

Preheat the oven to 320°F (fan-forced/convection) or 355°F (standard). 

Grease and line TWO pans measuring 8 inch with baking paper.

In a large mixing bowl, sift together the flour, corn starch, cocoa powder, baking soda and salt. Whisk until well combined.

In a separate large bowl, whisk together the oil and the cooled butter until well combined. Add sugar, eggs, vinegar, buttermilk, vanilla and food coloring. Whisk until well combined.

Pour the wet ingredients into the dry ingredients and whisk until combined (a few lumps are okay – don’t over mix).

Evenly distribute the batter between the two prepared tins. Bake for 35-40 minutes or until lightly browned around the edges and a skewer inserted in the center of the cakes comes out clean.

Allow to cool for 10 minutes in the tins before transferring to a wire rack to cool completely.

For the Cream Cheese Frosting

In the large bowl of an electric mixer (or using a hand mixer), beat together the butter and cream cheese until thick, pale and creamy (about 3-4 mins).

Add the icing sugar, lemon juice, and vanilla, and beat until very pale and thick (about 5 minutes). Add more icing sugar or lemon juice to adjust consistency as needed.


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