COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Red Velvet Cake

0 0 5
Rate this recipe Thanks for your feedback
    (Not for me)
    (Could be better)

This red velvet cake has a delicious chocolate flavoured sponge, filled and topped with a velvety, smooth cream cheese frosting.

about 12 - 16 slices

Easy 40 Minutes



For the recipe  Red Velvet Cake

For the Cake:

180 g Unsalted butter (room temperature)
180 ml Sunflower Oil
330 g Caster Sugar
2 Large Eggs (room temperature)
15 ml Dr. Oetker Madagascan Vanilla Extract (1 tbsp)
30 g Dr. Oetker Fine Dark Cocoa Powder (2 tbsp)
about 15 - 20 g Dr. Oetker Red Extra Strong Food Colour Gel (1.5 tubes)
400 g Plain Flour
250 g Buttermilk
5 ml White Wine Vinegar (1 tsp)
7 g Dr. Oetker Bicarbonate of Soda (1 tsp)
1 g Salt (pinch)

To Decorate:

800 g Dr. Oetker Cream Cheese Style Icing (2 Tubs)




For the Cake

Preheat the oven to 180°C/160°C fan oven/gas 4. Grease and line 2 x 20cm (8in) round cake tins.


Put the butter, oil and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until pale in colour and fluffy in texture.


Add the eggs one a time beating well and scraping down the sides of the bowl after each addition. Then add the Vanilla Extract and Cocoa Powder and mix well.


Add the Red Gel Food Colour and mix until the colour is even and well incorporated.


Sift the flour into a bowl, then add half to the cake mixture along with half the buttermilk and a pinch of salt. Mix together until smooth and then add the remaining flour and buttermilk and mix again.


In a bowl mix together the Bicarbonate of Soda and vinegar then add to the cake mixture stirring it in by hand until it is all incorporated.


Divide the mixture evenly between the two cake tins then bake in the oven for 35-40 minutes until an inserted skewer comes out clean. Allow the cakes to cool in the tins for 15 minutes then remove from the tins and place on a cooling rack to cool completely.


To Decorate

Once cooled, place one layer of the cake onto a cake plate and cut the domed top off the cake to make a flat surface. Reserve the cake off-cuts for decorating.


Take the Cream Cheese Icing and stir in the tubs. Spread a layer of Icing on top of the cake then place the second layer of cake on top and cover the whole cake in the remaining Icing.


Take your reserved cake off-cuts and crumble into a bowl so that you make fine crumbs.
Sprinkle the cake crumbs around the top edge of the cake to decorate.

Nutritional Information for the recipe Red Velvet Cake

Per Serving Per 100 g / ml
Energy 2868 kJ
685 kcal
1708 kJ
408 kcal
Fat 34.47 g 20.52 g
Carbohydrate 86.54 g 51.51 g
Protein 5.58 g 3.32 g