Red Velvet Cake



The Cake

  • 2 cup all purpose flour (260 gr)
  • 1/2 tsp salt
  • 1 1/2 tbsp unsweetened cocoa powder (11 gr)
  • 3/4 cup buttermilk , room temperature
  • 2 1/2 tsp red food coloring gel
  • 1/2 cup unsalted butter (113 gr), soften
  • 1 1/4 cup granulated sugar (250 gr)
  • 1 tsp vanilla extract
  • 2 eggs , room temperature
  • 2 tsp apple cider vinegar
  • 1 tsp baking soda
  • 1.8 oz white chocolate (50 gr), cut into small chunks for the filling

The Cream Cheese Frosting

  • 1/2 cup unsalted butter (113 gr), soften
  • 1 lb full fat cream cheese (450 gr), room temperature
  • 2 tsp vanilla extract
  • 3 cup icing sugar (360 gr), sifted
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The Cake

  • Into a bowl, sift in the flour, salt and cocoa powder. Set aside.
  • In another bowl, add in buttermilk and red food colouring gel. Mix until well combine and no lumps. Set aside.
  • In a standing mixer bowl, add in soften butter and sugar. Whisk until fluffy, around 5 minutes. Then add in vanilla extract and eggs. Continue mixing until everything is well combined.
  • Now add in the sifted flour mixture in 3 additions, alternating with buttermilk mixture in 2 additions. Mix well after each addition. Basically you start with flour, buttermilk, flour, buttermilk and end with flour. Just remember don’t over mix the batter to avoid hard and dense cake. Set aside.
  • You need to work a bit fast in this part. In a bowl, add in baking soda followed with apple cider vinegar. It’s going to start to foam right away, stir to combine good and immediately pour into the cake batter. And immediately also, fold everything together to combine. Again, don’t over mix your batter.
  • Pour the batter evenly into 2 pans of 9 inch (23 cm) that have been buttered and lined beforehand. Spread the batter evenly and bake in a preheated oven at 340ºF (170ºC) for 20 minutes or until fully cooked.
  • Leave the cakes for 5 minutes and then flip them on a rack and set aside to cool completely.

The Cream Cheese Frosting

  • In a standing mixer bowl, add in soften butter and cream cheese. Mix to combine and fluffy, around 2 minutes.
  • Then add in vanilla extract and sifted icing sugar, in 2 additions. Mix well after each addition.
  • If the frosting is too runny, place the frosting in the freezer for 50 minutes. Stir and mix every 10 minutes to make sure it cools evenly and the sides doesn’t freeze.


  • Cut of the domey tops of your cakes to level them out, saving the top pieces as crumbs for later. Cut all around the cakes also, to show the vibrant red color.
  • Put some frosting on the base of your serving plate/cake stand. This helps prevent the cakes from moving/sliding. Place 1 piece of cake on top followed by some more frosting. Spread the frosting evenly. Sprinkle the white chocolate on top. Place the other cake on top of it, bottom side up.
  • Put more frosting on the cake and spread a thin layer all over the cake as a crumb coat. Put in the fridge to chill for 1 hour or until the frosting hardens a bit and locks all the crumbs in.
  • Finally spread the remaining frosting evenly to cover the whole cake. Decorate with some crumbs as you like or pipe some frosting on top if you wish. Enjoy!