Red Velvet Cake

Photography: Roger Proulx | Food Styling: Michelle Diamond | Prop Styling: Geneviève Lapointe

  • Prep time 30 minutes
  • Total time 4 hours & 30 minutes
  • Portion size 12 servings




Preheat oven to 350°F. Grease and flour Bundt pan. In large bowl, using electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time; beat in vanilla.

In separate bowl, sift together flour, cocoa powder, baking soda, baking powder and salt; stir into egg mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.

Mix food colouring with vinegar; stir into batter. Pour batter into prepared pan, levelling top. Bake until tester inserted into centre comes out clean, about 35 minutes.

Let cool in pan on rack for 20 minutes. Invert onto rack; remove pan. Let cool completely. (Make-ahead: Cover and refrigerate for up to 3 days.)


In large bowl, using electric mixer, beat butter and cream cheese until smooth. Starting at low speed, then increasing to high speed, beat in half of the icing sugar. Beat in enough of the remaining icing sugar for desired consistency. Beat in vanilla.

Place cake on serving plate; using spoon, drizzle icing over top of cake.


Strain jam; drizzle over cake. Arrange berries on top of cake. Refrigerate for 2 hours before serving.

Test Kitchen Tip: If desired, garnish the cake with red currants, pomegranate seeds, chocolate-dipped cherries (and regular ones). Sprinkle with crumbles of white chocolate and meringue.

Nutritional facts PER SERVING: about

  • Calories 760
  • Total fat 37 g
  • Saturated fat 22 g
  • Cholesterol 130 mg
  • Sodium 400 mg
  • Total carbohydrate 100 g
  • Fibre 2 g
  • Sugars 79 g
  • Protein 7 g
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Baking & Desserts

Red Velvet Cake