Red Velvet Cake with Cream Cheese Frosting

I've been wanting to cook Red Velvet Cake for ages. So, it was such a joy to me when I finally did it! I gathered some recipes which I frequently cooked at Cafe Dania, improvised this and that, added this and that, and I got a pretty decent Red Velvet Cake. I am, however, on a constant quest for self-improvement, so I'll definitely share with you if I manage to come up with a better recipe! Enjoy this!


  • 2 1/4 cups flour, sifted
  • 2 tbsp cocoa powder, sifted
  • 1 tsp baking powder, sifted
  • 1 tsp baking soda, sifted
  • 1/2 tsp salt
  • 1 cup milk
  • 1 tbsp red food colouring
  • 1 tsp vinegar
  • 1 tsp vanilla essence
  • 1 1/2 cups sugar
  • 1/2 cup butter
  • 2 eggs


  • 2 1/2 cups cream cheese
  • 1/4 cup butter
  • 1 tablespoon vanilla extract
  • 2 cups icing sugar


  1. Put all the dry ingredients in a bowl.
  2. Combine the milk and vinegar.
  3. Beat butter & sugar till it becomes creamy and well blended.
  4. Add eggs one at a time, beating in between each addition.
  5. Beat in the dry ingredients, alternating with the milk mixture in 3 additions, beginning & ending with flour.
  6. Pour in the vanilla essence and the red colouring and mix well.
  7. Divide the batter into 2 greased 9" 1 1/2" high round tins.
  8. Bake in a preheated 180ºC oven for about 35 minutes or until a tester inserted in the centre of the cake comes out clean.
  9. Cool on a rack.

Frosting Method

  1. Beat cream cheese and butter in large bowl until smooth.
  2. Put in the vanilla.
  3. Add icing sugar and beat until smooth.
  4. Place 1 cake layer on a platter. Spread half the frosting over the cake.
  5. Top with the second layer of cake. Spread with the remaining frosting.