Red Velvet Cake

Light and fluffy, vibrant in colour and tasty red velvet cake. Combines perfectly with some cream cheese buttercream.

Red Velvet Cake

Red Velvet Cake

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Moist and fluffy red velvet cake.


  • 90 grams of Butter*
  • 400 grams of Granulated Sugar
  • 4 eggs*
  • 380 grams of Flour
  • 30 grams of Cocoa Powder
  • 6 grams of Baking Powder
  • 380 grams of Buttermilk OR 340 grams of Milk AND 40 grams of White Vinegar
  • 80 grams of Sunflower Oil
  • 1 teaspoon of Vanilla Extract
  • Red Food Colouring
  • 10 grams of Baking Soda
  • 24 grams of White Vinegar


  1. Optional: Combine the milk and white vinegar and let it sit at room temperature for about 30 minutes to create a subsitute for the buttermilk.
  2. Preheat your oven to 180 degrees Celsius.
  3. Prepare your cake pan (18 cm or 20 cm) by brushing the inside of the pan with butter and lining it with baking paper OR place cupcake liners inside of a cupcake pan.
  4. Beat together the butter and sugar.
  5. Next add in the eggs and mix well.
  6. In a separate bowl, combine the flour, cocoa powder and baking powder.
  7. Combine the (butter)milk, sunflower oil, vanilla extract and red food colouring.
  8. Add half of the flour mixture to the batter and mix it through.
  9. Next add in half of the milk mixture and mix it through.
  10. Repeat the last two steps, so all of the flour mixture and milk is well incorporated.
  11. In a separate bowl, combine the baking soda and white vinegar.
  12. Add into the batter and mix it through.
  13. Divide the batter over 12 cupcake liners or pour it all in one cake pan.
  14. Bake the cake for 20 to 30 minutes.
  15. Let it cool completely.

When is it done?

You'll know the cake is done when you insert a skewer or knife into the cake, pull it out and only a few moist crumbs stick to it. If there's wet batter attached: place it back in the oven.


*Make sure this ingredient is at room temperature.

This recipe makes 24 cupcakes or two cakes with a diameter of 18 cm or 20 cm.

Used in the following recipes:



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