Red Velvet Cake


¾ cup (175 mL) butter
2 cups (500 mL) sugar
2 eggs
2 tsp (10 mL) vanilla
2 ½ cups (625 mL) flour
3 tbsp (45 mL) cocoa powder
1 tsp (5 mL) baking soda
½ tsp (2 mL) baking powder
¼ tsp (1 mL) salt
1 ½ cups (375 mL) buttermilk
1 tbsp (15 mL) vinegar
2 tsp (10 mL) red gel food colouring


In a large bowl, beat butter and sugar, with mixer on high speed, until light and fluffy, about 5 minutes. Add eggs one at a time and beat well after each addition. Beat in vanilla. In a medium bowl, combine flour, cocoa powder, baking soda, baking powder and salt. Whisk to combine. Add dry ingredients and buttermilk, alternately, to the creamed mixture, starting and ending with the dry ingredients. Mix well.

Stir together the vinegar and red food colouring. Stir into batter. Grease and line 2 – 9 inch (23 cm) cake pans with parchment paper. Divide batter into pans. Smooth tops. Bake at 350°F (180°C) for approximately 35 minutes or until when tested with a toothpick, toothpick comes out clean. Cool cakes for 20 minutes and then turn out onto wire racks to cool completely. Frost with Cream Cheese frosting (recipe follows).

Cream Cheese Frosting

1 – 8 oz (250 g) pkg cream cheese, at room temperature
¼ cup (50 mL) butter, at room temperature
2 tsp (10 mL) vanilla
4 – 5 cups (1 L to 1.25 L) icing sugar

Combine all ingredients. Beat well until smooth and mixture reaches desired consistency.

Makes 12 servings.

Nutrients per serving

Calories: 636.5
Carbohydrate: 98.5g
Protein: 7.3g
Fat: 24.7g
Sodium: 372.3mg
Fibre: 1.2g