Red Velvet Cake Recipe



375 g plain flour

250 gm butter

500 g  sugar

250 ml buttermilk

1 tsp vanilla essence

½ tsp salt

1 tsp bicarbonate of soda

1½ tsp of baking powder

6 Eggs

2 tablespoon of red food gel/colouring

2 tablespoons of cocoa powder


2 (200g) tubs of cream cheese

350 g white chocolate

250 g softened butter


  1. Preheat oven to 170 degrees.
  2. Into a bowl cream 250 g butter with sugar. Add eggs one at a time, beating well after each addition. Mix food gel/ colouring with cocoa and add to the mixture.
  3. Add flour alternatively with buttermilk. Add vanilla and salt. Be careful not to over mix.
  4. Mix bicarbonate of soda with a little water and gently stir into the mixture. Be careful not to over mix.
  5. Divide cake mixture into  prepared tins or cupcakes cases. Bake in the oven for 25 mins.
  6. To make the white chocolate cream cheese icing. Melt the white chocolate and allow to cool. In a large bowl, beat the cream cheese until light and fluffy. Then beat in the melted white chocolate and butter. Beat until it is the consistency of whipped cream, and then use it to fill and ice the cake.

(not my recipe)

      Subscribe to Baking Business School

Subscribe to Our newsletter to get the following:

- Be the First to Know About new Updates and Posts from Baking Business School

- Receive exclusive offers sent directly to your inbox

- Get superb discounts to our Courses
                  Enter Your Name and Email Address Below