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Red Velvet Cake

August 17, 2011

25th December 2010: Our first wedding anniversary and a home made Red velvet cake … it cant get better than that. It was just perfect for the Occasion with Us celebrating our first year of wonderful Marriage and all the merriment of the holiday season around us.

This is an elegant dessert with a very mysterious origin. Some say that the recipe originated from the south and some say  that it was created in the kitchen of Woldorf-Astoria Hotel in The big Apple-New york City. Regardless of its origin I am in Love with this recipe. It is appealing to the eye and tastes amazing with its bright red moist and airy cake with a yummy white Cream Cheese frosting.

So, Here is the recipe and i hope that you enjoy baking it as much as I did. Enjoy!!!


2  1/2 Cup Cake flour (Sifted)

1/2 tea spoon Salt

2 Table Spoon regular or Dutch processed Cocoa Powder

1/2 Cup Unsalted Butter

1  1/2 Cup granulated white sugar

2 Large Eggs

1 Teaspoon Pure Vanilla extract

1 cup Butter Milk

2 Table spoon liquid red food coloring

1 teas spoon white distilled vinegar

1 tea spoon baking soda

Cream Cheese Frosting:

8 Oz  Cream cheese at room temperature

8 Oz Mascarpone Cheese

1 Teaspoon Pure Vanilla Essence

1 Cup confectionery sugar (icing powder)

1 Cup Cold heavy Whipping Cream

Garnish: Coconut flakes (optional)

Pre-heat oven at 350 F or 180 C and butter two round 9 inch cake pans.

Shift together all the dry ingredients (cake flour, salt and cocoa powder) together and set a side.

In another bowl beat the butter until soft then add in the Sugar. Cream them together for 2 minutes until light and fluffy.

Add in the eggs one at a time and mix well. Add in Vanilla essence and mix just until combined.

In a cup with the butter milk in it Add in the red food color.

Now add the flour mixture and the buttermilk into the butter mixture Alternately starting and ending with the flour  mixture (Flour will be added in three additions and butter milk in two) Mix until just combined after each addition.

Now in a small bowl mix in the vinegar and baking soda and fold it into the cake batter. The fizz of the vinegar mixture will help the cake rise so it is important to work quickly to male sure we dont loose that fizz.

Working quickly pour in the cake batter into the baking pans and put it in the oven. Bake for 20 to 25 minutes or until if tooth pick inserted comes out clean.

Take out the cakes from the cake pans after baking and allow it to cool.

Frosting: in a mixing bowl beat the cream cheese and the mascarpone  cheese together until smooth. Add in the vanilla essence and mix. Then Add in the sugar and mix well. Now gradually keep on adding in the cold heavy cream and whip until the frosting is stiff enough to spread easily.

Assembly: Cut each cake into two layers horizontally (you now have four layers) now start frosting the cake. Spread the frosting between each layer and then cover the cake with frosting completely.

If you like coconut sprinkle the coconut flakes between the layers and on the top of the cake.

Tips/Extra Pointers: If you toss in the cake into the freezer for Half hour before starting to frost it. It makes the job much easier.Using ingredients (eggs, butter, Cream Cheese and Mascarpone Cheese)  at room temperature makes a huge difference. it makes the cake moist and soft and velvety.  If you have difficulty finding the Mascarpone cheese you can use 16 oz cream cheese.


From → Cakes

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