Red Velvet Cake


Its Valentine’s Day and there can be no other good reason to bake a red Velvet Cake. The best part of this cake is being egg-less and the free hand frosting. You don’t need to have a professional piping kit to decorate this cake. This cake is made with simple ingredients that you can easily find around your local grocery store. I have used a teaspoon of vinegar that turned the cake to be super moist and soft. The red cake crumbs over the buttercream frosting gives a lovely attractive texture to the cake. So, instead of wasting the time much, let me share the recipe with you.

Preparation Time: 15 minutes

Baking Time: 25-30 minutes

Serving: 6-8


1 cup All purpose flour

1 tbsp cocoa powder

1 tsp baking powder

¼ tsp baking soda

4-5 drops of red food gel color

½ cup sugar

½ cup refine oil

1 tsp white vinegar

¼ cup buttermilk

1 tsp vanilla essence


For the frosting:

1 cup icing sugar or powdered sugar

½ cup unsalted butter

1 tsp vanilla extract

1 tsp milk



For the cake:

Pre-heat the oven at 180 °C for 10 minutes. Grease the cake tin from all sides and keep aside.

In a small bowl, sift the all-purpose flour, cocoa powder, baking powder and baking soda.

In a large bowl, add sugar and oil and whisk on a low till they become soft and fluffy or change their colour. Once they have become soft, add vanilla essence, red food color, vinegar and buttermilk and whisk again.

Add in batches the dry ingredients and whisk again. Finally, using a spatula, scrap off the sides and edges and fold the mixture properly.

Pour the cake mixture to the cake tin and place the tin in the oven. Bake for 25-30 minutes (depending on oven types and voltage) at 180°C.

After 25-30 minutes, check if it is cooked properly by inserting a knife tip or a skewer. If it comes out clean means the cake is done else bake it for another 5-10 minutes.

Let it cool for 15-20 minutes before demoulding the cake.

Once the cake has been demoulded, keep aside on a cooling rack. The use of vinegar and buttermilk will keep it soft and moist even after several hours.


For the buttercream frosting:

Shift the icing sugar atleast twice to ensure there are no lumps. If you are using homemade powdered sugar, sift it 4-5 times to ensure there are no chunks.

In a large bowl, add sugar and butter and whisk on low for 5-7 minutes till they are soft and form peaks. Add vanilla essence or extract. If you find the consistency is too thick, you can add a teaspoon of milk to reduce the consistency of the frosting.

Once the frosting is ready, keep in the refrigerator.

Take the cake and scrap off the broken skin to form clean sides and edges. Apply a thin layer of frosting over the cake and keep in the refrigerator for half an hour. This process is called crumb coating.

After 30 minutes, apply the frosting directly or make a piping bag of your to decorate the cake. I have grinded the scrapped cake crumbs and used it in the decoration. The contrast red and off white cream colour added a nice rich texture to the cake.

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