Red velvet cake recipe, how to make a red velvet cake, birthday cake recipes.

Red velvet cakes are ‘strawberries’ of cake world, bright, gorgeous, glamorous, velvety! of course most of the redness is attributed to the food colour, but the velvety texture has some science behind it. The acidity of natural cocoa powder ( as opposed to dutch processed which is neutral ) reacts with the baking soda and allows the baked good to rise giving a velvety texture . In addition,the natural cocoa powder is light brown ( as opposed to dutch processed one, which is in deeper shades of brown) and gives a reddish colour to the cake, while a dutch one gives a deep brown which is ok in a chocolate cake, but uncalled for in red velvet cake. If you are wondering why am I digging out so much of chemistry stuff, I have had my fair share of failures where my red velvet cakes completely resembled chocolate cake. I researched and found some useful tips in sallys baking addiction. I ordered Hershey’s natural cocoa powder online and tried out again. The colour and texture were quite close as in this eggless version of red velvet cupcakes I made last year and then almost nailed it in this post with eggs.

The amount of food colour and frosting that goes into the making of red velvet cake had to be justified by a suitable occasion, so had reserved making of this cake for hubby’s birthday. This recipe has eggs, for eggless version of red velvet cake please click this eggless red velvet cupcakes recipe. Either ways , make sure you use the natural cocoa powder (Hershey’s is one brand easily available),  if you don’t want to eat a chocolate cake in the name of red velvet.

I have adapted the recipe from eating well .com, except for few changes I  made in the procedure. The original recipe had mixed cocoa powder with the dry ingredients mixture. I however added it to liquid ingredients, along with red food colour, just to check out the exact shade of red it yeilds.

So here we go for the recipe of red velvet cake:

Ingredients for Red velvet cake:

  • All purpose flour- 1 1/2 cups
  • Cocoa powder- 1/4 cup (read note 1)
  • Baking powder- 2 teaspoons
  • Salt (omit if using salted butter)- 1/2 teaspoon
  • Sugar- 1 cup (measure and then powder)
  • Butter- 6 tablespoons
  • Eggs- 2 (at room temperature)
  • Vanilla extract- 2 teaspoons
  • Red food colouring- 1 1/2 teaspoon (read note 2)
  • Butter milk- 1 cup (read note 3)

Cream Cheese frosting:

  • Cream cheese- 1/2 cup (softened and at room temperature)
  • Icing sugar- 1/2 cup
  • Vanilla extract- 1 teaspoon
  • Whipping cream- 1/4 cup


    1. Pre-heat the oven to 180 degree C.
    2. Grease, flour and line a 8 inch round pan.
    3. Sift flour, baking powder in a dry bowl and keep aside
    4. In a seperate small bowl, add buttermilk, cocoa powder and red food colour and whisk well to get a uniform mix.
    5. In an electric mixer/stand mixer or with a hand whisk, beat sugar and butter till they are mixed well and become smooth uniform mix, on medium speed for around two minutes.
    6. Add in egg yolks one at a time.
    7. Add vanilla extract, beat till all the ingredients mix well.
    8. Add half of the buttermilk mixture to the butter-sugar -yolk bowl, mix on low speed until smooth.
    9. Add half of the flour mixture to it, and continue beatinf on low speed.
    10. Add remaining buttermilk, mix well and lastly the remaining flour, beat till just the mixture is combined.
    11. In a clean and dry bowl, with dry beater, beat two eggwhites on high speed till they form soft peaks.
    12. Using a rubber spatula, incorporate the egg whites into the cake batter in 2-3 instalments, folding gently till it just gets incorporated. Do not over mix, as the egg whites will get deflated.
    13. Pour the batter into the prepared pan, bake for 35 to 40 minutes, until the tooth pick inserted at the centre of the cake comes out clean.
    14. Let the cake cool in the pan for 15-20 minutes, invert it on a cooling rack and allow it to cool completely.
    15. Wrap the cooled cake with cling, and refrigerate overnight.
    16. Once the cake is refrigerated well, take it out, using a long serrated knife or a sharp thread wrapped around the circumference, cut the cake evenly into 2 or 3 horizontal slices.If the cake is excessively domed, slice off the top portion to get an even surface. While assembling the cake slices, you can invert the cake so that you get a flat surface at the top.
To prepare the frosting:
    1. Beat cream cheese and icing sugar on medium speed till fluffy and creamy.
    2. Mix in vanilla essence.
    3. Beat whipping cream in a seperate bowl on medium-high speed till stiff peaks.
    4. Fold in whipping cream to the cream cheese sugar mixture till well combined.
    5. Refrigerate the frosting for 2 to 3 hours before frosting the cake.
Assembling the cake:
  1. Moisten the cake slices with a teaspoon or two of sugar water solution (1:2 ratio)
  2. With an offset spatula, cover the top portion of the bottom slice with an even layer of frosting.
  3. Place the second layer, and repeat the frosting.
  4. Once the final layer of cake is placed, cover the top and sides with a layer of frosting.
  5. refrigerate the cake for an hour.
  6. Apply another layer of frosting ,even the sides and top of the cake with a scraper.
  7. Decorate with colourful sprinkles and left over crumbs of cake.
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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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