Red Velvet Cake Recipe

Red Velvet CakeRed Velvet Cake
Serves 6 finished cakes
8 small cake tins
Cook Time

Red Velvet Cake is a modern classic. This rich, moist, dark red chocolatey sponge cake with cream cheese frosting is a crowd pleaser.

This recipe is from Chapter & Verse at the JW Marriott Gold Coast and features in their Valentine’s Day High Tea menu.

Red Velvet Cake
Red Velvet Cake

Cake Base:

  • Butter 884g
  • Caster sugar 2574g
  • Eggs whole 936g
  • Vanilla Essence 26g
  • Plain flour 2756g
  • Cocoa powder 130g
  • Salt 36g
  • Milk 1560g
  • Yoghurt 520g
  • Red food colour liquid 338g
  • Vinegar 36ml
  • Bicarb soda 36g

Cream Cheese Frosting:

  • Icing mixture 4500g
  • Cream cheese 3000g
  • Butter 1500g

Preparation Cake Base:

  • Cream the butter, sugar, eggs and vanilla together in a mixer machine.
  • Mix the sifted flour, cocoa and salt together.
  • Mix the milk, yoghurt & food colour and add alternatively with the flour mix in 3 stages.
  • Mix the vinegar and bicarb and add to the mix until well combined.
  • Pour mix into well-oiled frames. Weigh each frame with 800g each of mixture.
  • Bake at 175c for 15-20 minutes. Remove and cool.
  • When cooled, sandwich 750g of frosting between two slabs and 700g of frosting on the top.
  • Set and portion.

Preparation Frosting:

  • Mix all ingredients together until light and fluffy.

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