The Pretend Chef

Red Velvet cake

moist, tender, buttermilk red velvet cake

Luscious ruby red velvet cake is very moist, tender and fluffy. It’s not too sweet rather more like chocolaty sweet with a mild tang from the buttermilk.

Buttermilk is easy to make on your own see here

To make red velvet cake

½ cup butter  
1½ cups sugar
2 eggs
2 teaspoons vanilla essence
2½ cups flour
3 tablespoons cocoa powder
1 teaspoon salt
2 tablespoons red food colour
1 cup buttermilk
1 teaspoon vinegar
1 teaspoon baking soda


  • Preheat oven to 180°C, brush a 9-inch round cake pan with butter or oil and lightly sprinkle with flour.
  1. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs and vanilla essence.
  2. In a separate bowl, mix flour, cocoa powder, and salt till well combined.
  3. Beat flour mixture into butter mixture, add buttermilk and red food colour and mix well.
  4. In a small cup pour vinegar, add baking soda, it will foam vigorously, pour immediately into the cake batter, stir and pour into the prepared pan.
  5. Level the top and bake for 1 hour, or until a skewer inserted into the centre, comes out clean. Cool cake for 10 minutes in the cake pan, turn out onto a wire rack and cool completely.


FILLINGS AND FROSTINGS: Cream cheese frosting, roux frosting, buttercream, fondant etc.

STORAGE: In the refrigerator, covered, the cake will keep well for about 3 days, in the freezer, wrapped in heavy duty plastic wrap or aluminium foil, will be good for 4 to 6 months.


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