This incredibly delicous super soft red velvet cake is made alongside a super easy cream cheese buttercream. This is the cake you need to make for your weekend. To start off, preheat your oven to 160C and grease or line 2 rectangle baking tins and set them aside. Sift your dry ingredients starting with all-purpose flour, 3 tablespoons of cornflour, 3 tablespoons of cocoa powder, half a teaspoon of baking soda, one teaspoon of baking powder, and half a teaspoon of salt.

Using a whisk, mix all together until it’s well combined. Set that aside. In another bowl, add 6 tablespoons of unsalted butter three-quarters of a cup of vegetable oil, and white granulated sugar. Using a hand or stand mixer, cream that together until it’s light and creamy. Crack in 3 eggs one by one mixing well between each addition so you want to make sure each egg is well incorporated before you add the next egg.

Add one tablespoon of vanilla, one and a half tablespoons of vinegar and about three and a half tablespoons of red liquid food colouring then mix that all together until it’s well combined. The last step is folding the pre-sifted dry ingredients with the buttermilk. Add half of the dry ingredients to teh batter and fold it with a spatula until it’s almost combined then add a cup of buttermilk and fold that through until almost combined. Add the rest of the dry ingredients and fold it in until smooth with no lumps.

Distribute the batter evenly into the 2 cake tins and smooth out the top. Bake them in the preheated oven for 30 minutes or until a toothpick inserted in the centre comes out clean. Once baked and out of the oven, let the cakes cool for about 20 minutes then remove them from the tin onto a wire rack and let them cool completely. To make the frosting, add one cup of room temperature unsalted butter into a mixing bowl and using a hand mixer or stand mixer, whip until it’s light and creamy.

Add 4 and a half cups of icing sugar in three batches, add about a third first and on a low-speed mix until it’s combined then add your next third mix until it’s combined and then add in the rest. To finish it off, add about one and a half cups of cold cream cheese, vanilla extract and fresh lemon juice. Mix that together on a medium-high speed for a few minutes until everything is well combined and your frosting is super smooth and creamy.

Once your cakes are completely cooled, you can slice the cakes to make 4 layers of go ahead and frost them with 2 layers. Place the first layer on a cake stand and top it with a generous amount of cream cheese. Repeat with the rest of the layers until you are done and top the last layer with more cream cheese. Finish it off by topping the cake with nuts and serve. This cake is super soft and the cream cheese goes incredibly well with this cake.


  • 2¼ cups (275 g/ 9.7Oz) flour – regular all-purpose
  • 3 tbsp cornflour – also known as cornstarch
  • 3 tbsp cocoa powder – unsweetened
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt – omit if using salted butter
  • 6 tbsp (86 g/ 3Oz) unsalted butter – room temperature
  • ¾ cup (141 g/ 5Oz) unflavoured vegetable oil – I use canola
  • 1¾ cups (344 g/ 12.1Oz) white granulated sugar
  • 3 large eggs – room temperature
  • 1 tbsp vanilla essence/extract
  • 1½ tsp white vinegar
  • 3½ tbsp red liquid food colouring
  • ¾ cup (158 ml) buttermilk – room temperature

Bake at 160 °C (320°F) with the fan on. If your oven doesn’t have a fan option, then you will need to increase the baking temperature to 175°C (347°F).