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Based on a classic recipe, this red velvet cake with cream cheese icing is super duper delicious. I realise you might be planning that summer holiday, and the summer bod to go with – but life is too short to not treat yourself with a tasty treat… So go on! Bake! 

For The Cake

  • 120g Butter 
  • 300g Sugar
  • Eggs
  • 50g Cocoa powder
  • 1 tsp Red food colouring
  • 1 tsp Vanilla extract
  • 300g Plain white flour
  • 1 large pinch of salt
  • 240ml Buttermilk
  • 1 tbsp White wine vinegar
  • 1 tsp Bicarbonate of soda

For The Icing

  • 275g Butter, very soft
  • 400g Full-fat cream cheese (we used Philadelphia) at room temperature
  • 475g Icing sugar, sifted


  1. Preheat oven to 180C/350F (all oven types). Butter 2 x  7″ round cake pans (sides and base) and dust with cocoa powder.

  2. Sift the Dry Ingredients and whisk to combine in a bowl.
  3. Place butter and sugar in a bowl and beat with electric beater or in stand mixer until smooth and well combined.
  4. One a time, add the eggs and mix in between until well combine. Note: It may look curdle but hang in there for a couple of minutes, and it will soon become smooth.

  5. Add the vegetable oil, vinegar, vanilla, buttermilk and red food colouring and beat until combined and smooth.

  6. Add Dry Ingredients (Beat until just combined – some small lumps is OK).
  7. Divide batter between cake pans. Bake for 25 – 30 minutes on the same shelf, or until a toothpick inserted into the centre comes out clean.

  8. Rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.
  1. Beat together cream cheese, butter and vanilla for 3 minutes (this makes it really smooth and changes from yellow to almost white).  Add icing sugar and beat for 2 minutes or until frosting is light and fluffy to your taste. If your icing seems too runny (depends on quality of cream cheese/ if the cream cheese was too soft), just add more icing sugar.

Icing The Cake

  1. Cut the top off the cake using a serrated knife (to make the layers neat).
  2. Spread one cake with 1 1/2 cups of icing, Top with the other cake. Spread top and sides with remaining frosting.
  3. Decorate with your choosing 🙂



P.s Check Out my other Social Channels Here…

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Read the original post here authored by Natalie Rix. You can visit her blog here.

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