NZ Woman's Weekly

Wedding cake: Red velvet layer cake

  • Meal Type

  • Servings

  • Courses


This simple, light chocolate cake, tinted with red colouring, is transformed into something spectacular when layered and smothered in creamy frosting. You could make this in any shape you like, or even as little cupcakes.

  • 230g butter
  • 1¼ cup caster sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1¾ cups plain flour
  • 1½ tsp baking powder
  • ¼ cup cocoa
  • ¾ cup milk
  • 2 tbsp yoghurt
  • 2 tbsp red food colouring
  • 1 x Betty Crocker vanilla frosting  or buttercream (recipe below)

1 Preheat the oven to 165oC.  Line the base and sides of a 23cm x 34cm shallow roasting dish or similar.

2 Cream butter and sugar for 3-4 minutes until pale and creamy. Add vanilla and eggs one at a time, beating until well combined.

3 Sift over flour, baking powder and cocoa, and fold all together with milk, yoghurt and red food colouring.

4 Spoon into the prepared dish and bake for 25-30 minutes until spongy and just pulling away from the sides. Cool completely, then cut into 3 even strips approximately 10 cm wide. Sandwich cake layers with ¼ of the icing, then ice complete cake with a very thin layer of icing – this will seal in all the crumbs. Chill for 20 minutes, then ice with remaining frosting. Decorate with little party signs or candles.


  • 100g soft butter,
  • 2 cups icing sugar
  • Squeeze of lemon juice
  • 2-3 tbsp hot water

Using electric beater, cream butter until fluffy, then add icing sugar and lemon juice and enough hot water to make a fluffy frosting.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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