Red Velvet Cake

Red Velvet Cake

Red velvet cake is an incredibly moist cake which comes from the American south.


Step 1
  • Heat the oven to 175 °.
Step 2
  • Whip the eggs and sugar until the mixture is creamy and a pale yellow. Mix the dry ingredients together and stir into the whipped eggs and sugar. Add the vinegar, oil, milk and food colouring; stirring to make a smooth mixture.
Step 3
  • Pour the mixture into a greased cake tin of about 1½ litres, and bake in the middle of the oven for approximately 40 minutes. Let the cake cool slightly in the tin. Then turn out onto a wire rack and let it cool.
Step 4
  • Put the 4 egg whites in a bowl and beat with an electric whisk over a hot water bath. Add sugar and vanilla sugar, and whisk until it has dissolved and the meringue/frosting is warm and firm
Step 5
  • Place the bowl of meringue/frosting in a cold water bath and continue to whisk until the mixture has cooled. Add the butter in small chunks, whisking all the time.
Step 6
  • Using a sharp knife, slice the cake into three layers and spread some frosting on the bottom layer. Gently lay on the next cake layer and spread on the frosting.
Step 7
  • Add the top cake layer and spread the rest of the frosting over the cake. Garnish with fresh berries.


Caster sugar
240 g
Wheat flour
210 g
Bicarbonate of soda
1 tsp
1 tbsp
Vanilla sugar
1 tsp
White wine vinegar
1 tbsp
Colza oil
100 ml
200 ml
Red food colourings
2 tbsp
Egg whites
Caster sugar
240 g
Vanilla sugar
1 tsp
200 g
Mixed Fresh berries
1 litre