Red Velvet Cake with Cream Cheese Frosting
Tender, cocoa-soft red layers sandwiched with a tangy cream cheese frosting.
- Time1 hr 15
- LevelMedium
- Costabout £0.65 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line two 20 cm sandwich tins.
- 2
Sift the flour, bicarbonate of soda, cocoa and salt into a bowl.
- 3
Beat the butter and caster sugar for 4 minutes until pale and fluffy. Add the eggs one at a time, then the vanilla and red colouring. The batter should be a deep, bright red.
- 4
Add the flour mix in three parts, alternating with the buttermilk, mixing gently after each. Stir the vinegar into the last of the batter.
- 5
Divide between the tins and bake for 28 minutes, until a skewer comes out clean and the tops spring back. Cool in the tins for 10 minutes, then turn out onto a rack and cool completely.
28 min - 6
For the frosting, beat the butter until smooth, add the icing sugar and beat until pale. Add the cold cream cheese and vanilla and beat only until combined, or it will go runny.
- 7
Sandwich the cakes with a third of the frosting, then cover the top and sides with the rest. Chill for 20 minutes before slicing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
