Red Velvet cake

Red Velvet cake
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One of the things we like best is that the true stars of Three Times a Day aren’t Alex and me, but you and the food!

To celebrate having met you all, here’s a red velvet cake recipe and the steps to create the beautiful garland on top.

Thank you for your support and happy birthday, Three Times a Day!

  • ServesServes 10
  • Prep time30 min
  • Cook time20 min
  • Timeout-
  • FreezingFreezes well


For the cake
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons cocoa powder
  • 1 teaspoon vinegar
  • 1/4 cup red food colouring
    Replacement options

    or 2 tbsp gel food colouring

  • 1/2 cup semi-salted butter, at room temperature
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
For the icing
  • 2 cups cream cheese, at room temperature
  • 1/2 cup semi-salted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups icing sugar (or more, to taste)


  1. Preheat the oven to 350˚F.
  2. Grease two 8-inch cake pans. Set aside.
  3. Sift the flour, baking powder, and baking soda over a large bowl. Set aside.
  4. In a small bowl, mix the food colouring, vinegar, and cocoa powder until smooth. Set aside.
  5. Using a mixer, beat the butter and sugar for 3 minutes or until smooth. Add the eggs one at a time, the vanilla, and the food colouring mixture. Stir well.
  6. Add the flour in thirds, alternating with the buttermilk (start and finish with the dry ingredients).
  7. Pour evenly into the two cake pans. Bake for 25 minutes or until the cake centres are cooked through. Let cool and remove from the pans. Let cool completely.

For the icing

  1. In a bowl, whip together the cream cheese and butter until smooth.
  2. Gradually add the sugar, then the vanilla extract.
  3. Refrigerate until the cake is ready for icing.

For assembling

  1. Place one of the cakes on a serving plate.
  2. To prevent smudging the icing all over the plate, slide four pieces of parchment paper under the cake.
  3. Spread an even layer of icing over the surface and the sides of the cake.
  4. Top with the second cake and spread the rest of the icing over the top and sides (hide the seams).
  5. Gently pull the pieces of parchment paper out from under the cake.
Recipe published on August 19, 2018