Red Velvet Cake

Did you ever staring at cake fridge in a dessert restaurant, uncertain of what to choose for your after-meal dessert and decided to go for something that was bright in colour instead? I never had that experience before but my wife did sometime.


Hesitated of what to order for dessert, she would sometimes go for red velvet cake as it was the brightest and most colour popping cake that was displayed in the fridge. An easy choice for us human beings as we often go for the standout option.


What is a red velvet cake

Red velvet cake is a traditional layer cake that was invented decades ago. Some said back in World War II and some claimed back in the Victorian Era. One thing to be certain, red velvet cake is a layered cake that always comes in crimson red colour and white sweet frosting.

But why red?

The simplest answer is, food colouring. The crimson red colour you seen in modern day red velvet cake is mostly from food colouring. However, back in the day when food colouring was not an option, the red from the cake was due to a chemical reaction between raw cocoa powder and acidic ingredients like buttermilk and vinegar. Still, the red that you get from the chemical reaction is more of a dark red. Some bakers would use beet juice for the brighter red colour. That is why beet juice is still used today as a natural red colouring.

As for us, we just stick with red food colouring since it is easiest option. Besides, we tend to go light on the colouring which resulted it to look less bright red in photo. I swear in real life it looks slightly brighter but not sure why our camera could not capture it well~

OK~ how does it taste?

With the bright colour, you might think it would taste super sweet, but it is not. A good red velvet cake tastes like a mild cocoa with a slight tart edge. Most of the sweetness comes from the cream cheese frosting. Texture wise, it is smooth and tender to the bite. It should make you crave for more!


I only recently learned that red velvet cake is a traditional dessert while researching how to bake one. Truth to be told, I was a bit hesitant to try it at first. Mostly due to the crimson red colour. Nonetheless, things started to change when I gave it a try and I started to appreciate it. Suffice to say, it will not be my top dessert choice but I think it should sit comfortably in number 4 or 5 in my top 5 dessert list.

Then again, my wife loves it~ And when she said “Babe, do you think maybe we should have red velvet cake tomorrow?”, it is time to preheat the oven and start baking!

Red Velvet Cake

A crimson red chocolate layered cake with sweet cream cheese frosting.
Prep Time 15 minutes
Cook Time 30 minutes
Resting & Assemble 1 hour
Course Dessert, Snack
Cuisine American
Servings 8 inch


  • Spring form pan (2 pans needed)
  • Oven
  • Spatula
  • Hand mixer


  • 140 g Unsalted butter (room temperature)
  • 1.5 cup Sugar
  • 2 Egg
  • 2 tsp Vanilla extract
  • 2.5 cup All-purposed flour
  • 0.25 cup Cocoa powder
  • 1 tsp Baking soda
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1.5 cup Buttermilk
  • 1 tsp Red food colouring


  • 260 g Unsalted butter room temperature
  • 350 g Cream cheese (4 cream cheese : 3 unsalted butter)
  • Icing sugar (adjust to your liking. About 2 cups or less for us)
  • 1 Vanilla extract



  • Before we start, we first preheat the oven to 175 degree Celsius.
  • Beat butter and sugar until smooth. Then add the eggs and vanilla in and gently beat it until light and fluffy.
  • Add buttermilk in and continue to mix it well with mixer.
  • Sift flour, cocoa powder, baking powder, baking soda, and salt in. Continue to beat and mix it well with your mixer.
  • Finally, add the red food colouring. Continue to beat it well until they are well mixed. And the batter is readied.


  • Pour half of the batter into one spring form pan, and another half into another spring form pan. Spread them evenly.
  • Now, bake them in the oven for about 30-35 minutes in 175 degree Celsius. 30 minutes should be sufficed. Check the cake by poking it with a small knife. If the knife comes out clean, the cake is ready. If not, it still need a little bit more time in the oven.
  • When the cake is ready, let them cool to room temperature.


  • Beat butter, until light with your mixer. Then add the cream cheese, icing sugar, and vanilla extract in. Beat it until they are well mixed, light, and fluffy. Always start your mixer at slower speed and gradually increase the speed.
  • Your frosting is ready.


  • Now, the cake and frosting are ready, it is time to assemble the cake.
  • Start by placing one layer of cake on the base. Spread the top of the cake with enough cream cheese frosting.
  • Then stack another layer of the cake on top.
  • Spread the cake well with frosting. On the top and also the side.
  • Chill it in the fridge for at least 2 hours and your cake is good to be consumed.
Keyword red velvet, red velvet cake

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