Red Velvet Festive Cake

Make the day even merrier with a smooth Red Velvet Cake!





COOK TIME 20mins


The Cake

  • 180g butter at room temperature
  • 150g Huletts Castor Sugar
  • 2 extra large eggs
  • 1 x 45ml bottle red liquid food colour not gel colour
  • 30ml cocoa powder natural, unsweetened
  • 5ml salt
  • 5ml vanilla essence
  • 250ml buttermilk well shaken
  • 290g cake flour
  • 15ml white vinegar
  • 7ml bicarbonate of soda

The Icing

  • 360g cream cheese room temperature
  • 180g butter room temperature
  • 700g Huletts Icing Sugar
  • 5ml Vanilla essence

To Decorate

  • fresh raspberries
  • 45ml Huletts Castor Sugar
  • fresh rosemary fronds


The Cake

  1. Preheat oven to 180°C. Grease 3 x 20 cm in diameter cake pans. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time mixing well after each addition.
  3. Whisk together the red food colouring, cocoa, salt and vanilla until blended. Add the cocoa mixture to the creamed butter and sugar mixture. Mix until combined, scraping down the sides of the bowl as needed.
  4. Add ⅓ of the buttermilk and mix, then add ⅓ of the flour. Scrape down the sides of the bowl as needed. Repeat by adding ½ of the remaining buttermilk and then ½ of the remaining cake flour taking care not to over-beat after each addition.
  5. In a small bowl stir together the vinegar and baking soda, until completely dissolved. Using a spatula, gently fold the vinegar mixture into the cake batter. Do not beat!
  6. Divide the batter equally into the three prepared 20 cm cake pans and bake for about 18 to 20 minutes until a skewer comes out clean. Do not overbake Cool in the pans for 10 minutes, then turn the cakes out and cool completely on a wire rack.

The Icing

  1. Combine the cream cheese and butter and beat well until smooth. Add the sugar and beat until smooth.
  2. Lastly add the vanilla and mix on low until smooth and creamy.


  1. Dip the raspberries in castor sugar.
  2. Arrange in a circle on the cake to form a wreath using the rosemary leaves.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g