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+ servings

Moist Red Velvet cake Australia

Moist and velvety cake with cream cheese frosting
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Servings: 8 people


  • Oven
  • Cake mixer


Red Velvet cake

  • 345 g Cake flour ( Refer to notes below on how to make cake flour with all purpose flour)
  • 1 tsp Baking soda Bicarbonate soda
  • 1 tbsp Cocoa powder
  • 1/2 tsp Salt Table
  • 115 g Butter Unsalted
  • 350 g White sugar
  • 240 ml Oil Vegetable, Canola, sunflower oil
  • 1 tbsp White vinegar
  • 2 Eggs
  • 1 tbsp Vanilla essence
  • 2 1/2 tbsp Red colouring
  • 240 ml Buttermilk ( Refer to notes for substitutions)

Cream cheese frosting

  • 200 g Cream cheese
  • 60 g Butter Unsalted& soften
  • 1 tsp Vanilla essence
  • 225 g Soft icing sugar


  • Preheat oven to 180C, Line 1 round 24cm baking tray with oil paper on the bottom.

Step 1 ( Flour mix)

  • In a large bowl, sieve flour, baking soda, salt, cocoa powder and leave aside

Step 2 (Cake batter)

  • In a cake mixer cream butter and sugar together, gradually add the eggs, oil, vanilla, vinegar, buttermilk , red colouring
  • Then add the flour Mix ( step 1 ) and reduce speed or fold it by hand
  • Pour the mixture into the prepared lined tray
  • Bake in the oven for 180C for 25-30 mins until fully baked
  • Take off the oven, let it cool down completely before taking it out of the trays, let it cool down on wire racks
    (The cake will be super moist and crumbly if it is too hard to handle, leave in the fridge to harden up)

Cream cheese icing

  • Place the softened butter & cream cheese in the cake mixer with the whisk attachment and mix until soft and creamy
  • Add the icing sugar, vanilla and whisk further for 1 minute. Check consistency and use the icing to decorate the cake as you wish.


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