The classic red velvet cake is a timeless recipe that all home bakers should master. Its deep red colour and moist, tender crumb is perfectly complimented by a generous dollop of fluffy cream cheese icing.

If you’d like to bake a single layer cake or cupcakes using this recipe, scroll to the bottom of the method for ingredient conversions.

20 min
30 min


  1. 180g unsalted butter, softened
  2. 450g caster sugar
  3. 1 ½ tsp salt
  4. 3 large eggs, room temperature
  5. 30g cocoa powder
  6. Queen Red Food Colour Gel
  7. 4 tsp Queen Natural Vanilla Extract
  8. 3 cups (450g) plain flour, sifted
  9. 1 ½ cups (375ml) buttermilk
  10. 4 ½ tsp white vinegar
  11. 1 ½ tsp bicarbonate soda
Cream Cheese Icing
  1. 250g cream cheese
  2. 2 tsp Queen Vanilla Bean Paste
  3. 100g unsalted butter, softened
  4. 4 cups (600g) icing sugar

Method - Cake

  1. Step 1

    Preheat oven to 170°C (fan forced). Grease and line two 20cm cake tin with baking paper.

  2. Step 2

    Combine butter, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on high until light and creamy, approximately 3-5 minutes. Add eggs one at a time, mixing until fully incorporated.

  3. Step 3

    Place cocoa powder in a small bowl with Vanilla Extract and add Red Food Colour Gel until a paste forms. Add to batter and mix until incorporated.

  4. Step 4

    Add half the flour and half the buttermilk to the batter, mix to incorporate. Add the remaining flour and buttermilk mixing until just combined.

  5. Step 5

    Mix vinegar and bicarb in a small bowl before adding to the batter and mix to incorporate. Pour into prepared tin and bake for 30 minutes or until an inserted skewer comes out clean.

Method - Icing

  1. Step 1

    In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth.

  2. Step 2

    Add Vanilla Bean Paste and butter and mix until just incorporated. Add icing sugar and mix on low until combined – do not over mix.

  3. Step 3

    Spread or pipe half the icing onto the first cake layer, top with second layer and repeat with remaining icing. Use a spoon or offset spatula to swirl the icing on top.

Convert this recipe:

Loaf (medium) 21cm x 11cm: 50-55 minutes

1 x 20cm Layer cake: 45-50 minutes

2 x 20cm Layer cake: 25-30 Minutes
120g unsalted butter, softened
1 1/3 cup (295g) caster sugar
1 tsp salt
2 large eggs, room temperature
2 tbsp (20g) cocoa powder
Queen Red Food Colour Gel
3 tsp Queen Vanilla Extract
2 cups (300g) plain flour, sifted
1 cup (250ml) buttermilk
3 tsp white vinegar
1 tsp bicarbonate soda

Cream Cheese Icing
200g cream cheese
2 tsp Queen Vanilla Bean Paste
75g unsalted butter, softened
3 cups (450g) icing sugar


To make 12 standard size cupcakes: 18-20 minutes
60g unsalted butter, softened
150 caster sugar
½ tsp salt
1 large egg, room temperature
10g cocoa powder
Queen Red Food Colour Gel
1 tsp Queen Vanilla Extract
1 cup (150g) plain flour, sifted
½ cup (125ml) buttermilk
1 ½ tsp white vinegar
½ tsp bicarbonate of soda

Cooking time for cupcakes: Fill cupcake cases ¾ full (1/4 cup – 60ml) and bake for 18-20 minutes or until cupcake bounces back when pressed.

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