RECIPE: Red Velvet Cake – Soft, Moist And So Good!


A friend turned 25 last Saturday and I made this cake to celebrate the occasion.

The recipe was recommended by a friend and I decided to try it when the opportunity presented itself.  As I was preparing it, the amount of red colourant that goes into the cake seemed a lot, a bit scary if you ask me.  The end results are beautiful though I’m sure you’d agree with me judging from the pictures. Other than that, the cake is easy to prepare.  The icing is a bit pricey considering that you have to add the whole tub of Cream Cheese which goes for R24.00 at retail stores.  However, the icing is what makes the cake in this recipe.  It’s too yummy for words, you’ll be licking your spatula and you bowl by the time you are done icing your cake.

Unlike me, you don’t have to wait till it’s someone’s birthday to try out the recipe.  Bake it and invite friends over for some hot chocolate and a slice of cake.  Then watch them go for seconds and see the cake disappear!

From my kitchen to yours.  Happy Baking!

Red Velvet Cake


Red Velvet Cake Recipe



625 ml cake flour

375 ml sugar

10 ml bicarbonate of soda

20 ml cocoa powder

5 ml salt

250 ml buttermilk

2 extra large eggs

330 ml oil

10 ml vinegar

30 ml Moir’s crimson pink food colouring

5 ml Moir’s vanilla essence


  1. Sift the dry ingredients together.  Do this TWICE.
  2. Beat the buttermilk, eggs, oil, vinegar, colouring and essence together.
  3. Add to the dry ingredients and pour into two greased and lined 20 cm cake tins.
  4. Bake in a preheated oven at 180°C for 30 -35 minutes or until a skewer inserted comes out clean.
  5. Turn out on a wire rack and leave to cool.


100 g butter

250 ml icing sugar

230 g cream cheese

5 ml Moir’s vanilla essence

30 ml cream


  1. Beat butter and icing sugar together until pale.  Add cream cheese and vanilla and mix well.
  2. Add the cream and beat for 1 more minute.
  3. Sandwich cakes on top of each other with a third of the icing.
  4. Ice the sides and top with the remaining icing.  Decorate with red sugar* and raspberries.

*To make red sugar, shake together sugar and a hint of Moir’s red food colouring until the sugar turns pinky – red.  Spread out on a plat to “dry”.

Thuli’s Tip: 

You can also use the recipe to make cupcakes.  It makes about 18 cupcakes.

If heavenly bakes are what you are looking for, you’ll most definitely love this White Chocolate Truffle Torte. 

About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

Comments ( 7 )

  • I just loooooove red velevet cake! Thanks for the recipe!

  • Moliehi Shale

    Hi Thuli, I tried this recipe and my cupcakes were not a bright red but rather dark red…almost brown.Any idea why that is? However, they were moist and simply delicious. Thank you 🙂

    • Hi Moliehi,

      Thanks for your trying out the recipe and for the feedback. I’ve baked the cake about three or four times. It always turns out bright red every time. Which colourant did you use? I use the Moir’s one. Make sure you add the specified amount of colourant on your recipe and let me know how it turns out.

  • Hi Thuli
    Thank you so much mine turned out beautifully and the cream cheese is the best. I have also did the steam bread and it came out tops.

    Moliehi just check if you didn’t use red food colouring it does make the cake turn brown but moir crimson pink doesn’t turn

    • Hi Dimakatso,

      Glad you enjoyed the recipes, thank you for the feedback! You are the second person to make that comment about the colour in the red velvet cake. I’ll prepare it again and see what happens!


  • Chuma

    Hi Thuli,

    We do not stay in SA so I made sure I got all the ingredients for the cake when we were home a month back. I baked the cake for my daughter’s 3rd Birthday last week and it was a hit( well with the adults. Made a simple cake for the kids)

    They loved it so much thay they asked I translate the recipe for them. lol

    I followed your instructions exactly as written and I was really happy with the end result. Thank you so much. xx

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