Make this stunning red chocolate cake that looks amazing and tastes incredible! This rich, moist cake with smooth buttercream is perfect for birthdays, celebrations, or when you want to impress. Beautiful red colour and deep chocolate flavour in every bite.

What You Need

For the Cake:

• 250g plain flour
• 6 medium eggs
• 200g granulated sugar
• 250g butter (room temperature)
• 1½ teaspoons baking powder
• 1 teaspoon bicarbonate of soda
• 1 tablespoon red food colouring gel
• 3 teaspoons cocoa powder
• 1½ teaspoons vanilla extract
• 1 teaspoon lecithin or 1 shot brandy/rum (optional, for keeping longer)

For the Buttercream:

• 300g butter, softened
• 500g icing sugar
• ½ cup milk
• Red food colouring
• 2 drops vanilla extract

Easy Steps

First: Make the Cake (2.5 hours)

Get Ready (10 minutes):

1. Prep pan: Rub butter all around cake pan, sprinkle with flour
2. Heat oven: Set to 150°C and let it warm up
3. Mix colours: Combine red gel with cocoa powder

Make the Batter (45 minutes):

1. Cream butter: Beat soft butter and sugar for 30-45 minutes until smooth and creamy
2. Add colour: Mix in red cocoa mixture
3. Beat eggs: Whisk all eggs until smooth in separate bowl
4. Combine: Add eggs to butter mix, beat until soft
5. Add flavour: Mix in vanilla (and brandy if using)
6. Fold flour: Sift flour with baking powder and bicarbonate, add bit by bit

Bake Perfect (2 hours):

1. Pour batter: Fill prepared cake pan
2. Level: Shake pan or use leveller to make it flat
3. Bake long: Cook for 1½ to 2 hours (no soggy cakes!)
4. Test done: Knife in centre should come out clean
5. Cool: Run knife around edges, turn out onto clean surface

Next: Make Buttercream (30 minutes)

Mix It Up (15 minutes):

1. Beat butter: Put soft butter in bowl
2. Add sugar: Mix in icing sugar bit by bit until smooth
3. Add milk: Pour in 2 tablespoons milk, beat smooth
4. Divide: Split mixture in two parts
5. Colour: Add vanilla and red colouring to one part

Chill Time (15 minutes):

1. Refrigerate: Put icing in fridge for 2 hours to firm up

Finally: Put Together (20 minutes)

Layer the Cake:

1. Cut cake: Use cake slicer to make two layers
2. Spread icing: Put buttercream between layers
3. Smooth: Use spatula to make it neat
4. Stack: Place top layer back on
5. Chill: Put whole cake in fridge before serving

Smart Tips

Butter temperature: Must be soft, not cold from fridge Long creaming: 30-45 minutes makes the cake light and fluffy Don’t rush baking: Takes 2 hours for proper cake (no soggy centres!) Test with knife: Clean knife means it’s ready Chill before serving: Tastes better cold

Why This Works

• Long creaming: Makes cake super light and fluffy
• Right temperature: Low heat cooks evenly all through
• Perfect colour: Red gel gives beautiful bright colour
• Moist texture: Proper mixing keeps it soft inside

Make It Special

Different colours: Try blue or green gel instead Extra flavour: Add lemon or orange extract Chocolate chips: Fold in at the end Fancy decoration: Pipe buttercream flowers on top

Perfect For

• Birthday parties: Kids and adults love the red colour
• Celebrations: Christmas, Valentine’s Day, special occasions
• Weekend baking: When you have time to do it properly
• Impressive dessert: Guests will think you’re a pro baker

Keep Fresh

Best chilled: Store in fridge covered Keeps well: Good for 4-5 days in fridge Serve: Take out 30 minutes before serving for best taste

Total Time: 3 hours | Serves: 10-12 people | Level: Intermediate