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Red Velvet Cake



To Celebrate the wife’s new toy (Anniversary Kitchen aid pictured below)…she decided to bake us a Red Velvet Cake. This is one tasty cake that is probably the best cake  we have had at home. Not only does it have a bright red colour but the combination of rich chocolate and a slight fruity flavour makes it a winner all round!

Red Velvet Cake Recipe

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For the Cake

  • 320g plain flour
  • 350g caster sugar
  • 300ml vegetable oil
  • 250ml butter milk
  • 2 eggs
  • 3 tsp vanilla extract
  • 2 tbsp coco powder
  • 1 tsp white vinegar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 60g red food colouring
  • 2 tsp Chambord black raspberry  liquor (optional)

Cream cheese icing:

  • 400g cream cheese, room temperature
  • 200-300g icing sugar (add to taste)
  • 100ml double cream
  • 2 tsp vanilla extract


  • Preheat oven to 180 degrees C. Butter and flour two 9 inch cake tins.
  • Beat the eggs until light and fluffy.
  • Add the oil and vanilla and mix well.
  • Gradually add the sugar and beat into the mixture.
  • In a small bowl mix the coco powder with food colouring to form a smooth mixture and add the Chambord.

  • Add the butter milk and dye mixture into the batter and mix well.

  • Sift the flour and baking powder gradually in the batter and mix.


  • Mix the vinegar and baking soda and add to the batter.

  • Divide the mixture between the two cake tins and bake for approx 30 minutes or until a tester inserted comes out clean.

  • Invert the cakes onto a cake rack and allow to cool completely before icing.
  • To make the icing combine all the icing ingredients and mix well until smooth.
  • Place the first cake onto a cake stand or plate and add a layer of the icing on the top, then place the second cake on top to sandwich the cakes.
  • Ice the cake with the remaining icing making sure to apply a thick layer as this will prevent the cake from drying out and cracking.

And here is the mini Red Velvet Cake Version:

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  1. Asma


    Loved this recipe, my family just loves it – great taste and texture. Never had anything better.

    I would like to use a smaller cake tin say a 10 cm – how can I alter the recipe.

    Many thanks.

    • The Mongolian Chef

      Hi, glad you’ve enjoyed our recipe. I would have the recipe for a 10cm tin and have some cupcake cases handy for any excess mixture. They’ll make nice little treats too.

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