Red velvet cake

I have to confess that I’ve never eaten red velvet cake. I’ve seen it on most blogs I visit, and so I decided to bake it today for hubby as a thank you for all his hard work. I followed the recipe on the Hummingbird Bakery website. The recipe was for cupcakes, but it had to be doubled for a cake. I didn’t feel comfortable using 300g of sugar in a cake which required more sugar in its frosting, so I decided to bake the cake according to the cupcake recipe. When the cake was done, I let it cool for 25 minutes before slicing it (horizontally) in the middle. I spread cream cheese frosting on the cut side up before topping it with the other half of the cake.

Here is the original recipe for ease of reference:


  • 60g butter, at room temperature
  • 150g castor sugar
  • 1 egg
  • 20ml red food colouring
  • 1/2 tsp vanilla extract
  • 10g cocoa powder
  • 120ml buttermilk
  • 150g plain flour
  • 1/2 tsp salt
  • 1/2 tsp bicarbonate of soda
  • 1 1/2 tsp white wine vinegar
  • cream cheese frosting (my own recipe) (300g cream cheese, 40g butter, 2 tbsp lemon juice, 150g icing sugar)


  1. Pre-heat the oven to 175 degrees celsius
  2. Grease and line a 20″ spring-form pan
  3. Cream the butter and sugar until combined with an electric mixer
  4. Add the egg and continue mixing until pale and creamy
  5. In a separate bowl, mix the food colouring with the cocoa powder and vanilla extract
  6. Pour the colouring into the butter mixture, and continue mixing until combined
  7. Pour half the buttermilk into the butter mixture, beat well. Add half the flour in, beat well and repeat the process with the remaining buttermilk and flour
  8. Scrap down the sides of the bowl with a rubber spatula to ensure no mixture is wasted
  9. Keep the mixture running and add in salt, bicarbonate of soda and white wine vinegar until well combined
  10. Pour the mixture into the spring-form pan and bake for 25 to 30 minutes (it took my oven 35 minutes)
  11. While the cake is baking, use the electric mixer to beat the cream cheese and butter for 3 minutes on low speed, add the lemon juice, followed by the icing sugar until the frosting is well combined. Chill
  12. Once baked, leave the pan to cool on a cooling rack for 20 minutes
  13. Remove the spring-form and leave to cool for another 5 minutes
  14. Slice the cake into half horizontally
  15. Spread the chilled cream cheese frosting on the cut-side up. Top with the remaining cake and spread the frosting on top
  16. Chill before serving


2 thoughts on “Red velvet cake

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