By Akshara
July 9, 2026
This red velvet cake is the definition of sophisticated indulgence, characterized by its deep, subtle cocoa flavour and an incredibly tender, velvety crumb. The secret is the reaction between the acidic buttermilk and the cocoa powder, which deepens the colour and ensures a soft texture that practically melts on the tongue. Paired with a thick, tangy cream cheese frosting that cuts through the richness of the sponge, this cake is an absolute showstopper for any special occasion.
1.5 cups plain flour and 1/4 cup high-quality cocoa powder  1 cup buttermilk  1/2 cup unsalted butter, softened  1 cup sugar and 1 egg  1 tsp each of vanilla extract, white vinegar, and baking soda  Frosting: 200g cream cheese, 100g powdered sugar, and 1 tsp vanilla
Cream the butter and sugar until fluffy, then beat in the egg, vanilla, and vinegar, followed by the cocoa powder and flour, alternating with the buttermilk.
Fold in the baking soda at the very last second to activate the rise, then pour the batter into a greased 8-inch tin.
Bake at 180°C for 30 to 35 minutes until a skewer inserted in the centre comes out clean, then allow the cake to cool completely on a wire rack.
Whip the cream cheese, powdered sugar, and vanilla together until smooth, then frost the cooled cake generously for the perfect tangy-sweet balance.