March 30, 2026

Red Velvet Cake

Serves:

Cooking Time:

< 60 min

Few cakes say celebration quite like red velvet, and this version leans into that with a LANCEWOOD® Buttermilk sponge and a tangy LANCEWOOD® Full Fat Plain Cream Cheese icing between three generous layers.

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Buttermilk gives red velvet its subtle tang, working quietly against the cocoa to keep the crumb light rather than dense, while the cream cheese icing brings that same tang back at the finish.

Carried to the table with a little ceremony, this cake tends to disappear just as fast as it arrives. Finish it with fresh strawberries and let it be the centrepiece it was always meant to be.

Frequently Asked Questions

Why does red velvet cake use buttermilk?

LANCEWOOD® Buttermilk reacts with the bicarbonate of soda and vinegar to give the sponge its light texture, and adds a subtle tang that is part of red velvet’s classic flavour.

What gives red velvet cake its colour?

Red food colouring gel, added gradually to the batter until you reach an even, bright red. Gel colouring is recommended over liquid, since it colours the batter without adding extra moisture.

Is this an easy red velvet cake recipe?

The method is straightforward, though it does involve a few stages: baking three sponges, making the icing, then assembling and chilling the cake, so it suits a baker comfortable with a multi-step recipe.

Can I use Medium Fat Cream Cheese in the icing instead of Full Fat?

Full Fat Plain Cream Cheese is used here for a richer icing, but Medium Fat Plain Cream Cheese can be substituted for a slightly lighter result.

How far ahead can I make this red velvet cake?

The sponges can be baked a day ahead and kept wrapped at room temperature. Once iced, refrigerate the finished cake and bring it back to room temperature before serving.

Ingredients:

Cake:
125 g soft butter
300 g castor sugar
2 large eggs
5 ml vanilla extract
250 ml LANCEWOOD® Buttermilk
300 g flour
20 g cocoa powder
5 ml salt
5 ml bicarbonate of soda
15 ml white wine vinegar
red food colouring gel
available at baking stores

Cream cheese icing:
250 g LANCEWOOD® Full Fat Plain Cream Cheese
120 g soft butter
5 ml vanilla extract
500 g icing sugar, sifted, A pinch of salt

To assemble:
strawberries

Method

Cake:

Preheat the oven to 180°C. Grease 3 x 20 cm cake tins and line with baking paper.
Beat together the butter and castor sugar with an electric mixer for 2 – 3 minutes, until light and creamy.
Add the eggs, one at a time and beat until well combined. Mix in the vanilla extract.
Sift together the dry ingredients, then add to the butter mixture alternately with the buttermilk. Beat well after each addition. Add the vinegar and mix well. Lastly add in the red food colouring a little at a time until you have a bright red coloured mixture.
Divide the cake mixture evenly between the prepared cake tins and bake for 25 minutes or until a skewer inserted comes out clean. Allow the cakes to cool for 15 minutes in the cake tins, then remove from the tins and cool completely on cooling racks.

Cream cheese icing:

Beat the butter and cream cheese together until smooth. Mix in the vanilla and salt.
Gradually sift in the icing sugar and beat well after each addition until you have a glossy, smooth icing.

To assemble:

Sandwich the cakes together with a thick layer of the cream cheese icing, then ice the top and sides of the cake with a thin ‘crumb coat’.
Refrigerate the cake for at least an hour. Use the remaining icing to completely ice the sides of the cake. Decorate with fresh strawberries before serving.