Red velvet cake

Red velvet cake

After the last cake which looked good but was abit dry, I have adjusted the recipe to make a cake that slices well & actually tastes pretty good. I'm unsure what an authentic red velvet cake is supposed to taste like. I wasn't after a bright red colour, something more natural, like beetroot.


This is a combiation of Magnolias & Chockylit's red velvet cake, with some alterations by me!!

Let me know what you think. It has alot of red food colouring for my liking....will have to work on that!



200 g butter, soft

460g caster sugar (fine sugar)

4 55g eggs at room temp (In Aust they are sold as 700g cartons)

45 ml red liquid food colouring (I used Queen brand liquid colouring not a paste)

400 ml luke warm butter milk (heat in microwave)

500g plain flour (I didnt use cake flour)

25g cocoa powder (I used 22% cocoa solids)

1 & a 1/2 tsp baking powder

1 & a 1/2 tsp bicarbonate of soda

1 1/2 tsp salt

1 1/2 tsp vinegar (you can use white vinegar, verjus or apple cider vinegar)

2 tsp vanilla extract



Pre heat oven to 160 degrees fan

Line base & sides of 2 x 7.5cm (3") high 22.5 (9") cm round cake tin with heavy duty greese proof paper. I used one layer of paper.

Mix red food colour, vinegar,& luke warm butter milk.

Cream the butter first for approx 1 min

Slowly add the sugar, cream for approx 5 min. Add vanilla essence.

Add eggs one at a time, scraping down bowl after each addition.

Sift flour, salt, bicarb soda, cocoa & baking powder

Add sifted flour mix to creamed mixture alternating with the warm butter milk. Have mixer on low speed.

Remove bowl from stand & with a spatular make sure its all combined.

Pour batter into lined cake pans

Bake at 160 degrees for approx 50 min or until skewer comes out clean, turn cakes half way through cooking.

Remove from oven, stand for 15 min then turn out onto wire rack to cool completely.

Trim the layers, slice in half & fill with your fav icing.

Refrigerate for 1 hour before serving.


Note: 1 tsp is 5ml

eggs are 55g out of the shell

liquid food colour was used not paste.


Here is my blog

  • Ban Tell 6y

    Thanks for sharing Louisa! I'm not sure this was the same recipe you posted a while ago, but I tried it then and it was Super DElicious!
  • zaheera badat 6y

    Looks divine! Where can i find the recipe?
  • Elizabeth McKay 6y

    Ooooh wow...gorgeous cake! I kind of like Clear Image 's too...without red food colouring, only because it can react with certain children! Very interesting recipe...I would love to try this. My own mum loved choc.cake made with buttermilk or sour absolute favourite. Thanks for sharing!
    Seen on your photo stream. (?)
  • Louisa Morris 6y

    Thanks for the recipe Clear Image © Tom Miller
  • Louisa Morris 6y

    zaheera badat The recipe is up the top. :)
  • Ben Parker 6y

    i must bake this cakethen scoff the lot, i think i will follow you with the food colouring rather then the beets though
  • Julie 6y

    oh i'm so glad you reposted this! i couldn't find the old recipe you had posted and i had been wanting to try your recipe! and now i can!
  • zaheera badat 6y

    thanks louisa! couldn't view on my cell phone!
  • Sandra (socake) 6y

    This looks so yummy!!!
  • stephanne 6y

    Hi, I'm an admin for a group called Sliced Cake, and we'd love to have this added to the group!
  • Y.X.L 5y

    mmmmh looks yummy!! thanks for sharing the receipe.. I'll have to try that sometime!!!
  • Happy Cakes (Little Cakes for Your Happy!) 5y

    mmm hope you don't mind, I might give this a try!! thanks louisa :-)
  • Caroline Whitaker -Lenton 5y

    This was mentioned in a thread on cakes uk style Louisa, thought I would give it a go someday, looks lovely!
  • Cake Lover (Sam) 5y

    Thanks Louisa, looks awesome!
  • Madeleine Farias 5y

    Thanks heaps Louisa, I'm going to give it a go tomorrow!
  • Jhanine Love 5y

    Looks delicious!
  • Azlinda Muhammad 4y

    hi louisa can u share the cream cheese frosting too? thanks!!xx
  • Louisa Morris 3y


    hope you don't mind me asking a question about your red velvet recipe? Everyone here (on the BSG forum) is raving about it. But my question: in the ingredients, you say (amongst others) l 1/2 tsp bicarb, 1 1/2 baking powder, etc. Do you mean a half a teaspoon, i.e. 1/2 or do you mean one and a half please?

    haven't made this R.V before and don't want to spoil my first attempt. With many thanks. marie

    Thanks Marie, I have updated the recipe.
    It is one & a half teaspoons
  • faithybakes 3y

    Thanks for sharing!! Looks yummy!
  • Louisa Morris 3y

    Thank-you for all you nice feed back on the recipe, I had no idea that you all liked it & that it has worked.
    I have updated all the questions asked....thanks again!
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