Luscious Red Velvet Cake

Makes 1 large three-layer cake



  • 125 g butter or margarine, softened
  • 250 ml (210 g) castor sugar
  • 2 extra-large eggs
  • 30 ml cocoa powder
  • 30 ml red food colouring
  • 15 ml milk
  • 500 ml (280 g) Snowflake cake flour
  • 2 ml salt
  • 250 ml buttermilk
  • 5 ml bicarbonate of soda
  • 15 ml white vinegar
  • 5 ml vanilla essence
  • Coconut Icing
    • 60 ml (35 g) Snowflake cake flour
    • 250 ml milk
    • 80 g butter or margarine
    • 125 ml (105 g) castor sugar
    • 5 ml vanilla essence
    • 200 ml (65 g) desiccated coconut
    • 60 ml (25 g) walnuts chopped coarsely


  1. Cream butter and sugar together. Add eggs, one at a time, beating well after each addition until light and creamy.
  2. Make a smooth paste of the cocoa powder, food colouring and milk. Add to egg mixture and beat well.
  3. Sift flour and salt together. Add alternately with buttermilk to creamed mixture.
  4. Dissolve bicarbonate of soda in vinegar and add with vanilla essence, to mixture. Spoon mixture into three lined and greased 20 cm round cake pans and bake at 180 °C for about 15 minutes.
  5. Leave in pans for a few minutes before turning out onto cooling racks.
  6. Icing: Beat flour and milk together and place in a small, heavy based saucepan. Bring to the boil, stirring constantly until thickened. Remove from heat and stir in remaining ingredients, except nuts. Spread icing between layers and on top of cake and sprinkle with nuts.

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