Red velvet cake

Red velvet cake: Indulge in the delicate sweetness. Image: Marele can Zyl

Red velvet cake: Vibrant treat dissolving in soft, moist sweetness

Create a centerpiece that will attract attention with this soft, moist red velvet cake that dissolves into delicate sweetness with each bite.

Red velvet cake

Red velvet cake: Indulge in the delicate sweetness. Image: Marele can Zyl

Whenever you want to prepare a cake that will attract all the attention in a room, you cannot go wrong with a red velvet cake. Its vibrant colour, soft, moist texture and delicate sweetness are a great attraction to everyone with a sweet tooth. This recipe is a quick and easy one to use if you want to bake one of these delicious beauties.

Tips and ideas for your red velvet cake

Want your cake to have a richer flavour than other red velvet cakes? Try substituting equal quantities of melted butter for the oil. If you want to increase the cake’s density, you can consider adding an extra egg.

Some recipes make use of water but in the case of this cake, we have made use of buttermilk which adds incredible flavour to this delightful treat. Instead of using buttermilk, you can also use half water and half sour cream. The options are endless. If you love experimenting with baking, there are so many delicious ideas you can come up with!

Red velvet cake recipe

5 from 1 vote
Recipe by Marele van Zyl Course: DessertCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time




  • cups vegetable oil

  • 2 eggs

  • 1 cup 1 buttermilk

  • 1 Tablespoon 1 vinegar

  • 1 teaspoon 1 vanilla

  • 2 cups 2 granulated sugar

  • 1 tablespoon 1 unsweetened cocoa powder

  • 1 teaspoon 1 salt

  • 1 teaspoon 1 baking soda

  • cups all-purpose flour

  • 30 ml 30 red food colouring


  • Preheat your oven to 180°C. Coat three round pans with nonstick spray. Cut parchment rounds to fit in the bottom of the pans. Place the parchment rounds in the pans and coat again with nonstick spray. Set aside.
  • In the bowl of your stand mixer fitted with the whisk attachment add the oil, eggs, buttermilk, vinegar, and vanilla. Mix on medium speed until combined. Add in the sugar and mix until incorporated.
  • Next add the cocoa powder, salt and baking soda, mixing on medium speed for 30 seconds, or until no lumps remain in the cocoa powder.
  • Turn the mixer to low and add the flour and red food colouring. Mix until smooth, 30 seconds – 1 minute, scraping the sides of the bowl as necessary.
  • Divide the batter equally into the 3 prepared pans.
  • Bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean.
  • Cool in the pan for 10 minutes and then turn the cakes out onto a wire rack to cool completely.
  • Frost as desired.


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