Red: the color of fire, passion, desire, love. Mix it with chocolate and cream and prepare for a real treat of mouth-watering fireworks.

This red velvet cake is set to make Valentine’s day, the most romantic day of the year, extra magical for you and those on your Valentine’s list. Because nothing says “Be mine” like a little touch of sweetness!


For the cake:

  • 300 gr flour
  • 300 gr sugarred-velvet-cake-heart
  • 240 ml milk
  • 2 free-range eggs (room temperature)
  • 5 tablespoons corn flour
  • 1 tablespoon cocoa powder
  • 2 tablespoons red food coloring
  • 345 ml vegetable oil
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract

For the cream cheese frosting:

  • 600 gr cream cheese
  • 200 ml full-fat cream (straight from the fridge)
  • 2 tablespoons icing sugar


For the cake:

  1. Pre-heat oven at 175°C. Place grease paper in three (3) round 18cm baking pans.
  2. Combine all solid materials (flour, corn flour, sugar, baking soda, cocoa powder and the salt) in a large mixing bowl – that is your Mix 1.
  3. On a separate bowl, mix with an electric mixer all the liquid ingredients (vegetable oil, milk, eggs, vinegar, red food coloring and vanilla extract) until you have a soft batter – that is your Mix 2.
  4. Using the electric mixer, combine Mix 1 and 2.
  5. Separate the final mixture equally in the three baking pans and bake for 30-35 minutes. Check with a knife or skewer to see whether they are properly baked; it should come out clean. If it is not, bake for a few extra minutes.
  6. Remove cakes from the baking pans and set aside to cool.

For the cream cheese frosting:

  1. Using a mixer, combine the cheese cream and icing sugar.
  2. Slowly add, while mixing, the full-fat cream and beat all ingredients until they form a thick frosting.

Assembling the cake

  1. Place 1 cake layer on a serving plate and spread with ⅓ of the frosting. Repeat with second layer of cake and frosting.
  2. Top with the third cake layer and spread with the remaining frosting.
  3. Garnish with red sugar or little hearts made of sugar-paste.


  • If your cakes are not completely flat, use a knife and slice-off the part that is uneven.
  • You can use this cake recipe to make red velvet cupcakes by separating the final mixture into two (2) muffin pans (12-cup each). Just remember to place cupcake paper on each  cup.
  • You can decorate your cake (or cupcakes) with fresh strawberries or raspberries.


Lab scientist, sharp dresser and cooking guru Maria is one half of the original founding team. She brings her opinions with earnestness and a smile, even when there are razor blades inside.

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