Red Velvet Cake

“Some what of a rarity and usually only found at more classier establishments, the Red Velvet cake is as beautiful on the inside as it is on the outside.  Its unusual and vibrant intense appearance immediately draws attention and its delicious flavour makes this cake as delightful to eat as it is to behold.

The Red Velvet cake is the type of man that you only meet once in blue moon.  He is not only striking in appearance, but also in personality.  He triggers the curiosity of all and not a bad word can ever be spoken about him.  A good choice of cake for either a romantic or platonic relationship.”

red velvet cake


2.5 cups of all purpose flour

1 teaspoon of salt

1 teaspoon of baking soda

1/4 cup unsweentend cocoa powder

1 teaspoon vanilla extract

60 ml red food colouring

1.5 cups castor sugar

120g unsalted butter

1.5 cup buttermilk (room temperature)

1 teaspoon white vinegar

2 large eggs


3/4 cups castor sugar plus 2 tablespoons of sugar

1 tablespoon of light corn syrup

4 large egg whites, room temperature


1. Preheat oven on 180 degrees and grease and flour three 20cm round cake pans.

2. Sift together flour, baking powder, salt into a medium bowl and set aside.

3. Using an electric mixer combine sugar and butter on medium speed until smooth.  Add one egg at a time beating well after each egg.  Then mix in vanilla, cocoa powder, red colouring, until well combined.

4. Using a spatula mix in dry ingredients mix and buttermilk, scraping the sides of the bowl as needed.

5. In a small bowl mix soda and baking soda and then add to the batter, mixing until well combined.

6. Pour cake mixture into pans (evenly distributed) and bake for approximately 30-35 minutes.  Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.  Allow cake to cool completely before icing.

7. Make frosting by combing sugar, corn syrup and water in a small heavy saucepan and stir over medium heat until sugar has dissolved.  Make sure there is no granules in the mixture.  Bring to the boil, do not stir, but wash down both sides of the saucepan with a pastry brush to prevent crystallisation.  Remove from heat once mixture reaches 250 degrees (using a candy thermometre)

8. Mix eggs whites using electric mixer until stiff peaks form.  Add the remaining sugar gradually to egg white mixture until mixture is glossy and soft peaks form. Remove syrup from heat and pour slowly into egg white mixture, while mixing on a low speed.

9.  Beat frosting on medium speed until cool.  Frosting should be thick and shiny.

10. Spread frosting on top of each cake and assemble in three layers.  Cover the outside of the cake with frosting and decorate as desired.  Recommend grated chocolate and strawberries.