Photo of Red Velvet cake by WW

Red Velvet cake

Points® value
Total Time
0 min
0 min
0 min
Large red velvet cake with cream cheese frosting


Low Fat Spread

150 g

Caster Sugar

300 g

Vanilla Extract

2 teaspoon(s), level

Egg, whole, raw

3 medium, raw

Plain White Flour

300 g

Baking powder

2 teaspoon(s), level

Bicarbonate of Soda

½ teaspoon(s), level


200 ml

White Wine Vinegar

1 tablespoon(s)

Cocoa Powder

35 g

Philadelphia Extra Light Soft Cheese

180 g

Icing Sugar

50 g

Frozen Mixed Berries

300 g


  1. Preheat the oven to 180/160fan/gas 4. Grease and line the base of two 20cm loose-bottomed cake tins.
  2. Put the butter and sugar in the bowl of a freestanding mixer and beat together until light and creamy. Add the food colouring and vanilla extract and beat again until the food colouring has been fully incorporated.
  3. Add the eggs, one at a time, beating well between each addition. Add a spoonful of flour with each egg to prevent curdling. When the eggs are beaten in, sift the flour, cocoa, baking powder and bicarb into the bowl and fold gently until the ingredients are well incorporated. Finally, fold through the buttermilk and vinegar, again making sure everything is well incorporated and the batter is an even red colour.
  4. Divide the mixture between the two cake tins and level the surface. Bake in the oven for around 30 minutes until well risen and a skewer comes out clean.
  5. Leave to cool for 10 minutes in their tins and then remove and place on a wire rack to cool completely.
  6. To make the frosting, whisk together the cream cheese and icing sugar until you have a nice glossy frosting. Level one of the layers with a knife so you have a nice flat surface and spread with half of the frosting. Place the other cake on top and ice the top with the remaining frosting, swirling with a palette knife. Serve.