Saffron TV: Red Velvet Cake

Red Velvet Cake

Red Velvet Cake

Red Velvet Cake


3 eggs

225ml Spar sugar

375ml cake flour

15ml cocoa powder

250ml buttermilk

1 bottle red food colouring

5ml vanilla essence

250ml Spar sunflower oil

10ml Spar white vinegar

5ml bicarbonate of soda

Here’s how:

Sift the flour and cocoa powder.

Whisk the eggs and sugar until very pale in colour.

Fold in the half the sifted dry ingredients and then the buttermilk.

Repeat with the remaining dry ingredients.

Fold in the red food colouring, vanilla essence and sunflower oil.

Continue folding the ingredients to ensure the oil is well combined.

Pour the vinegar over the batter and then sprinkle the bicarb over.

Mix well to combine.

Divide the mixture into three 20cm greased and lined cake tins.

Bake at 170 degrees Celsius for 20 minutes.


The cakes cooling on the wire rack

The cakes cooling on the wire rack

Leave to cool in the tin for 5 minutes and then turn out on a wire rack.

Leave the cakes to cool completely.



Cream cheese frosting for Red Velvet Cake


125g soft Spar butter

750ml Spar Icing sugar

2 tubs Spar plain cream cheese

5ml Vanilla paste or extract

80ml fresh cream

Chocolate hearts, to garnish

Fresh berries, to garnish




For the frosting:

Cream butter and gradually add the icing sugar until light in colour.



Add the cream cheese and continue beating.

Add vanilla essence and fresh cream.

Continue beating until well combined – do not over-beat as the frosting can split.

Spread between layers and on top and sides of cake and garnish.

Garnish the cake with chocolate truffles and berries.



  1. Hi. I noticed whenever I use bicarb, the cake will rise and then sink after a while? can you explain why this happens?

    I have also read that if you add to much of food colouring, this can make the cake very dry?

    1. Hi Preni, I have not experienced this when I use bicarb. I do know that when using a recipe that contains bicarb – I generally opt for one that has an acidic ingredient like buttermilk or yoghurt to make it the perfect raising agent. I have also not experienced food colouring making a cake dry but if you are concerned give the red velvet cake a bash – tried and tested as you can see from the show. Good luck with your baking.

  2. I am gonna try your Red Velvet Cake receipe Today. Hope I don’t flop. Thanx for the great Receipes.

  3. Tried this beautiful recipe and its nothing short of being simply gorgeous, I searched a long time for a fail proof Red Velvet Cake recipe that I myself could use and share and i finally found it 🙂 JOY. Many many thanks.

      1. Hi Yudhika
        I can copy but its not pasting:-(

        Sent via my BlackBerry from Vodacom – let your email find you!

  4. hi yudika , i have used this recipe , ever since i saw you on the show , amazing and the best recipe ever , please will you send more recipes .

  5. Hi Yudhika. I just want to say I tried ypur recipe and the cake was absoloutely delicious!
    Everyone complimented me and they were very impressed.

    Will definitely try more of your recipes.
    thank you!!!!!!

  6. Hi Yudhika. I have tried most of your recipes and it always turns out delicious. Since early this year I developed sensitivity,intolerance and allergy to certain foods and ingredients. I have been craving for Red Velvet cake but due to my allergy am unable to eat the normal flours. Please help me turn this recipe into a wheat free, gluten free cake

  7. Hi can’t marg be used instead of oil or half of marg n oil.
    Can I plz have the black forest cake recipe,burfee cake n a simple chocolaate cake recipe

    1. Hi sharda -which recipe is the substitution for? I havent used marg much ever….if you are looking for recipes, just type them in the search bar and click enter! Its the easiest way. Will post links shortly. X

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