Red velvet cake is traditionally a red, or reddy-brown, coloured chocolate layer cake, covered with white cream cheese icing. The popularity of red velvet cake has catapulted in recent years with all kinds of variations popping up across coffee shops and bakeries across the world.  Personally I made this hulk of red perfection to add a sweet ending to a perfect beef roast and it cut through the salty dinner wonderfully.

When I first started reading recipes I found myself pondering, "vinegar??  in a cake?? WTF??"

For baking soda to effectively make a cake rise, it must react with an ingredient that contains acid. Although most red velvet cake recipes contain acidic ingredients such as buttermilk and cocoa, the addition of vinegar provides just a little extra acid to ensure the baking soda can do its best rising work.

Another potential reason that vinegar is an ingredient in red velvet cake recipes has to do with the hallmark colour. Originally, the colour of the cake came from the addition of beets or beet juice, not the red food colouring of current times. Well we added both.  And it was amaze balls.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 16
Calories 300 kcal


Cake Batter

  • 300 g all-purpose flour
  • 300 g sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tbsp cocoa powder
  • 400 ml vegetable oil
  • 240 ml buttermilk room temperature
  • 2 large eggs room temperature
  • 1 pack Red food gel
  • 1 teaspoon white distilled vinegar
  • 2 teaspoon vanilla extract

Cream Cheese Filling

  • 225 g cream cheese softened
  • 100 g granulated sugar
  • 1 large egg
  • 2 teaspoon vanilla extract
  • 2 tablespoons all purpose flour

Cream Cheese Glaze

  • 100 g cream cheese
  • 100 g Confectioner’s sugar
  • 2-3 tablespoons Milk
  • 1 teaspoon Vanilla Extract


  1. preheat the oven to 175C and mix the dry ingredients into a bowl.
  2. In a separate bowl whisk together the liquid ingredients.
  3. Using a mixer slowly add the dry ingredients to the wet ingredients until they combined. Do not overmix.
  4. Prepare your bundt pan by spraying the inside liberally with non-stick cooking spray. Fill the bundt pan about ¼ of the way up with the red velvet cake batter.

  5. Make the cream cheese filling: Mix Cream cheese and sugar together until fully blended then add the egg, vanilla, and all purpose flour to the cream cheese mixture and mix until smooth.  Add this layer on top of the 1/4 filled bundt tin and then layer the rest of the cake mix on top.
  6. Bake for 55-65 minutes or until a toothpick stuck in the cake comes out clean.  When the cake is done remove it from the oven and let it cool for about 20 minutes then remove the cake from the bundt pan placing it on a cooling rack until completely cooled.

  7. For the glaze combine all the ingredients in a mixer adding the milk a tablespoon at a time until it is the right consistency the drizzle over the cake.