For the cake:

  • 2 Β½ cups all-purpose flour
  • 6 tbsp cocoa powder
  • 1 tsp baking soda
  • Β½ tsp salt
  • 1 cup buttermilk
  • 1Β½ tbsp vinegar
  • 200g unsalted butter
  • 2 cups sugar
  • 1 tsp vanilla essence
  • 4 eggs
  • ΒΌ cup fresh cream
  • 1Β½ tbsp red food coloring

For the frosting:

  • 230g cream cheese
  • 150g unsalted butter (at room temperature)
  • 3 cups powdered sugar/icing sugar
  • 1 tsp vanilla essence


  1. Preheat the oven to 180Β°C.
  2. Grease two 8-inch round cake tins with butter, line them with parchment paper, and set aside.
  3. In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
  4. In another bowl, mix the buttermilk and vinegar, then set aside.
  5. In a separate bowl, cream the butter and sugar together until light and fluffy.
  6. Add the vanilla essence and eggs to the creamed mixture one at a time, beating well after each addition and scraping the sides of the bowl as needed.
  7. Incorporate the fresh cream into the mixture and blend thoroughly.
  8. Gradually add the flour mixture and buttermilk mixture alternately, stirring until just combined.
  9. Mix in the red food coloring until evenly distributed.
  10. Pour the batter into the prepared cake tins and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  11. Remove from the oven and let cool at room temperature for about 20 minutes.
  12. Carefully remove the cakes from the tins and let them cool completely on a wire rack.
  13. Level the tops of the cakes for even layers, reserving the trimmings for garnish.

For the frosting:

  1. In a large bowl, beat together the cream cheese, butter, powdered sugar, and vanilla essence until soft and creamy, about 5-6 minutes.

For layering:

  1. Place one layer of the red velvet cake on a serving platter and spread a quarter of the cream cheese frosting over it.
  2. Place the second cake layer on top and cover the top and sides with the remaining frosting, using an icing bag for decoration.
  3. Garnish with the reserved cake crumbs.
  4. Serve chilled.


  • If buttermilk is not available, you can make it at home by adding 1 tsp of vinegar to 1 cup of milk. Stir and let it sit for about 10 minutes before using it in the recipe.

Credit to the owner.
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