Red Velvet Cake Recipe (Makes 3x 10” round or 24 cupcakes)


½ cup unsalted butter- at room temperature.

1 ½ cup caster sugar

2 eggs

1.5-teaspoon vanilla extract

3 table spoon cocoa powder.

1 tablespoon of red liquid coloring

2-½ cups plain flour

1-cup buttermilk

1-teaspoon salt

1-teaspoon sodium bicarbonate

1 tablespoon white vinegar


Preheat the oven to 175C

Grease and flour 3 x 20cm cake tins.

Cream together the butter and caster sugar until sugar has been incorporated.

On a low speed add in one egg at a time, then add the vanilla extract.

Make a paste of the cocoa powder and food coloring and add to mixture.

Alternate flour and buttermilk in 3 additions to the mixer until just incorporated.

Mix salt, sodium bicarbonate and vinegar in a small bowl, when it starts to fizz pour into the mixture and use a wooden spoon to mix until it just comes together.

Pour the mixture into the prepared tins.

Bake for 20-25 min, or until a toothpick inserted into the center comes out clean.  Leave to cool for 10 min in the tins then remove and cool on a wire rack.

Now for the best part, the ICING!

Cream Cheese Icing – Ingredients:

1 ½ cups Cream Cheese, room temp

1/3 cup unsalted butter, room temp

2 cups icing sugar (keep ½ cup aside for consistency adjustments)

2 tsp vanilla extract


Cream together butter and cream cheese until just incorporated

Mix in icing sugar and vanilla on a low setting to incorporate (you don’t want a icing sugar cloud floating around your kitchen) then turn it up to medium to until the icing is fluffy.

Using a knife or spatula layer up your cake with the icing and don’t forget the top!

I hope you all enjoyed this little slice of Gauteng comfort, let me know how it turned out!”