Red Velvet Cake

Ingredients:Red Velvet Cake

Cake (for two 15 cm round molds):

Cream cheese filling and frosting:

  • 250 g cream cheese (room temperature)
  • 200 ml heavy cream
  • 300 confectioner’s (powdered) sugar



  1. Preheat oven to 180 o C. Grease cake mold or line with parchment paper.
  2. Combine flour, sugar, baking soda, and cocoa in a large bowl and set aside.
  3. In a separate bowl whisk eggs, and vegetable oil until smooth, and then add yogurt, vinegar, vanilla extract, and coloring.
  4. Slowly add flour mixture in the second mixture until combined well.
  5. Divide batter in the two molds up to 3/4 full.
  6. Bake in preheated oven about 35 minutes until a toothpick inserted into the center comes out clean.

Cheese Filling

  1. Combine cream cheese and confectioner’s sugar, and beat using a mixer until creamy.
  2. In a separate bowl whip cream on high speed until smooth and spreadable. Then add to cream cheese.

Once the cakes are out of the over, leave to cool completely on a wire rack. Once cooled down, use a bread knife to cut each into two even layers to create four stacks or leave it as it is. Cover each layer with a thin portion of the cheese filling (thick portion if only two layers), and use the rest to cover the cake outside. Decorate as desired.

*If you cannot find buttermilk at your local store, you can replace it with your own recipe. For 240 ml of buttermilk, combine in a glass bowl 15 ml of lemon juice or white vinegar and 240 ml full-fat or semi-skimmed milk. Leave aside for 10-15 minutes. You can refrigerate and use up to 2 weeks. Alternatively, you can substitute with milk and plain yogurt.

*Natural-only food coloring will affect the colour and your sponge is most likely to turn out a brown-red shade. It’s recommended to use gel food colouring for a more vibrant result.