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Thursday, May 8, 2014

Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake is a super moist, rich and delicious cake. The color of it is so dramatic that it can be either a Valentines special cake or a Halloween delight. Its not necessary that a velvet cake has to be red in color, it can also be in any other rich and dark color. Unlike the regular cakes, we use oil instead of butter. And the richness comes from the tangy creamy butter milk, amazing flavor of cocoa and the secret ingredient, which is no longer a secret, being the hot cup of coffee. In case if you do not find the actual butter milk, it can be prepared at home by simply adding 1 tbsp of white vinegar to a cup of warm milk. Set aside the milk for 10 minutes and your buttermilk is ready.

You will need:

2 cups all purpose flour

2 eggs
1 cup oil
1 cup buttermilk
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups sugar
2 tsp vanilla essence
3 tbsp red food colour
1 tsp white vinegar
1/2 cup hot coffee ( hot water and 1 tbsp coffee powder without milk).


  1. Preheat oven to 180 deg C or 325 deg F. Prepare 2 baking tins of 9" by placing a butter paper. Instead of butter paper we can also grease the tins with butter and sprinkle flour all over the tin.
  2. In a large bowl sieve together flour, salt, baking powder, baking soda and cocoa powder and set aside.
  3. In another bowl mix together oil and sugar, whisk well till sugar dissolves. Now slowly add eggs, butter milk, vanilla and food color.
  4. Now add in hot coffee and vinegar.
  5. Slowly add the dry ingredients into the oil and sugar mixture, little by little,and mix by cut and fold method.
  6. Pour the batter evenly into the 2 tins and bake for 30 minutes. After 30 minutes check with a tooth pick. If it comes out clean remove and leave to cool .
  7. When it has completely cooled down , you can start icing the cake.
Cream Cheese Frosting

300 gms of softened cream cheese ( I use Philadelphia)
50 gms of softened butter
1/4 cup milk + a little more if you need
2 tsp vanilla essence
2 cups icing sugar

  1. Add cream cheese to a bowl and with help of a cake beater slightly whisk to loosen it up.
  2. Now add milk, butter and vanilla extract. Mix until well combined.
  3. Add half of the icing sugar and mix well without using a cake beater. You can do this using a large size egg beater.
  4. Mix well and then add remaining icing sugar and whip till smooth and fluffy.
  5. If the frosting is too thick and dry, adjust it by adding a little more milk until you get the right consistency.
  6. Refrigerate the frosting for 10 minutes before using.
Serves 6

  • Do not over bake the cake, so start checking with toothpick after 30 minutes.
  • Do not apply the icing on hot cake. Let the cake cooled down completely.
  • Cream cheese has to be at room temperature before whisking.
For a smooth icing on the cake, give the first coating of icing and refrigerate the cake for 15 minutes. Remove and smooth out the icing with the help of a kitchen tissue. Now the cake is ready for any decoration as you desire.


  1. Which company you used buttermilk?

    1. I used home made butter milk. Recipe is in the introduction part

  2. I have used homemade butter milk. Just read the introduction part for the instructions

  3. I have used homemade butter milk. Just read the introduction part for the instructions

  4. Today I tried this was very scared while making it because I have never used buttermilk with coffee as a combination of before but had faith in you. Alhamdullillah it came out very tasty and moist...all loved it ...thank you for another hit recipe