Red Velvet Cake



Assyrian Dishes © ALL RIGHTS RESERVED. 

2 1/2 cups All Purpose Flour
1 teaspoon Baking Powder
or 2 1/2 cups Self Raising Flour
1 cup Sugar
1 cup Vegetable Oil
1 cup Buttermilk (room temp)
2 Eggs (room temp)
2 tablespoons Cocoa Powder
1/2 cup Butter (room temp)
1 teaspoon Vanilla Essence
1 teaspoon Baking Soda
1 teaspoon White Vinegar
Red Food Colouring Gel

Cream Cheese Icing

​2 1/2 cups Icing Sugar
250gms Cream Cheese (room temp)
1/2 cup Butter (room temp)
1 teaspoon Vanilla Essence

  • Preheat the oven to 350 deg F or 180 deg C
  • Sift flour, cocoa powder & baking powder in a separate bowl and mix
  • Add the butter and sugar in a mixing bowl and mix until creamy
  • Add 1 egg at a time
  • Add the vegetable oil
  • Add the vanilla essence
  • Add 1/3 of the flour and mix
  • Add 1/3 of the butter milk
  • Add the rest of flour
  • Add the rest of buttermilk
  • Add 1-2 teaspoons of the red food colour gel and mix
  • Mix the baking soda in the white vinegar and add to the cake mixture
  • Mix until well combined
  • Spray 2 9" cake tins with non stick spray
  • Place parchment paper at the bottom
  • Divide the cake mixture in the 2 cake tins
  • Spread evenly & lightly tap the cake tins to remove air bubbles
  • Bake for 30 minutes on the top shelf
  • Remove from the oven to cool down for 10 minutes
  • ​Knife around the edges 
  • Place a cooling rack on top & flip

To make the icing

  • Sift the icing sugar
  • Add the icing sugar & butter in the mixer
  • Cream together
  • Add the cream cheese and vanilla essence
  • ​Mix all together 
  • Place the first layer of cake at the bottom & slice the top of the cake to make it level
  • Spread some of the icing on the layer
  • Add the top layer of cake & spread the rest of the icing on the cake
  • Decorate the cake