Red Velvet Cake Recipe Australia

Red Velvet Cake

Red Velvet Cake Recipe Australia

Yield: 1
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Red velvet cakes can be baked as layer cakes, cupcakes, or even a cupcake, as seen here. Red velvet has also been known as a $ 300 cake, mystery red cake, red carpet cake, Waldorf red cake, royal red cake, red feather cake, and red feather cake over the years. Food for the red devil


  • 2 1/2 cups plain flour, sifted
  • 1 teaspoon of baking powder
  • 1 teaspoon salt
  • 2 tablespoons cocoa powder
  • 50 ml red liquid food coloring
  • 120g Lurpak * unsalted butter, room temperature
  • 1 1/2 cups of sugar
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk at room temperature
  • 1 teaspoon white wine vinegar
  • 1 teaspoon baking soda
  • 450 g cream cheese, softened
  • 120 g unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 1/2 cups icing sugar
  • 1 pinch of salt


  1. Preheat the oven to 180°C for the cake. Butter and flour two 23-inch round cake pans or three 20-inch round cake pans.
  2. In a medium mixing bowl, sift together the flour, baking powder, and salt. Place aside.
  3. In a small mixing bowl, combine the food coloring and cocoa powder to make a fine, smooth paste. Place aside.
  4. In a large mixing bowl, cream the butter and sugar together with a hand mixer or stand mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, followed by the vanilla and red cocoa paste, scraping down the sides of the bowl frequently with a spatula. Beat in a third of the flour mixture to the butter mixture, then half of the buttermilk.
  6. Whisk in another third of the flour mixture, followed by the remaining buttermilk. Finish with the last third of the flour mixture, beating until well combined and scraping the bowl with a spatula as needed.
  7. Combine the vinegar and baking soda in a small bowl. Stir it into the cake batter until well combined.
  8. Working quickly, divide the batter evenly between the cake pans and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
  9. Cool the cakes in their pans for 10 minutes on a wire rack. To remove the cakes from the pan, place a wire rack on top of the pan, invert, and gently lift the pan. Allow cakes to completely cool before icing.
  10. Cream Cheese Frosting: Using an electric mixer, cream cheese and butter should be combined until smooth.
  11. Mix in the icing sugar, salt, and vanilla extract on low speed. Increase the speed to high and continue to beat until the mixture is light and fluffy.


  • Wear an apron and be wary of red food coloring; no matter how hard I try, I always end up staining something!

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 581Total Fat 30gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 10gCholesterol 113mgSodium 505mgCarbohydrates 72gFiber 1gSugar 50gProtein 7g

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