• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 20 people
  • Difficulty Easy
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Red velvet Cake:
  • 113g Anchor Unsalted Butter
  • 285g Sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla Essence
  • 2 Whole Eggs
  • 1 tsp Baking Soda
  • 15g Cocoa Powder
  • 250g All Purpose Flour
  • 225g Anchor UHT Full Cream Milk
  • 1 tsp White Vinegar
  • 2 tsp Red colouring
  • Cream Cheese Frosting:
  • 300g Anchor Cream Cheese
  • 50g Icing Sugar
  • 30g Anchor Unsalted Butter


    For the Red Velvet Cake:
  1. Preheat oven at 175'c.
  2. In a mixing bowl with paddle attachment, beat butter, sugar and salt until fluffy.
  3. Add in eggs(one at a time) and vanilla essence, mix well.
  4. Alternately add in sifted flour and milk to mix well.
  5. Add in white vinegar and red colouring to mix well.
  6. Fill the batter in 5cm paper cup until 70% from the height.
  7. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  8. Set aside and allow to cool at room temperature.
  9. For the Cream Cheese Frosting:
  10. Thaw Anchor cream cheese at room temperature for 30 minutes or until soft.
  11. In a mixing bowl with paddle attachment, beat cream cheese and icing sugar until smooth and creamy.
  12. Lastly add in soft butter and mix well.
  13. Using a piping bag with rosette star tip, pipe on top the cake and serve.

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