I’ve been having this recipe in mind for quite some time but the time to make it only came few days back. I wanted to try my hand a little on cake decorating as well. But when I got to work I realized I had more quantity of red icing than what was required. And in my attempt to use it all up, the cake got a little too adorned and turned out to be more of a wedding cake than a simple Red velvet cake. So it be I thought. ūüėČ


  • Plain flour –¬†2 1/2 cups (sifted)
  • Salt –¬†1/2 tsp
  • Cocoa powder –¬†1 tbsp (sifted)
  • Butter or oil – 1/2 cup
  • Granulated white sugar¬†–¬†1 1/2 cups
  • Eggs¬†–¬†2 large
  • Vanilla¬†essence –¬†1 tsp
  • Buttermilk –¬†1 cup
  • Liquid Red food coloring –¬†2 tablespoons¬†
  • White vinegar –¬†1 tsp
  • Baking soda –¬†1 tsp¬†
  • Baking powder – 1 tsp

For Icing:

  • Cream – 1 cup
  • Icing Sugar – 1/2 cup
  • Red food color – as required (optional)


  • In a bowl mix together sifted plain flour, baking powder, salt and sifted cocoa powder.In a measuring cup, mix together the buttermilk and the red food color. Set both aside.
  • In a separate bowl beat the butter till soft with a hand mixer and then add the sugar and continue beating. Then add the eggs one at a time beating well after each addition. Then add the vanilla essence and beat again till well combined.
  • Then add the dry ingredients and the buttermilk mixture alternately (starting and ending with the dry ingredients) and continue beating.
  • In a small bowl mix together the baking soda and vinegar. Wait for the¬†effervescence¬†and then quickly fold it into the cake batter using a spatula.
  • Pour the batter into a greased 9″ tin and bake in a preheated oven at 180C for about 20 to 25 minutes or till a skewer inserted comes out clean.
  • If you are using the stove for cooking, place an iron tray beneath the dish you are using and cook on very low flame for about 20 mins with a heavy lid. Insert a skewer and check if the cake is done.
  • Cool the cake for about 2 hours and slice in two layers.
  • For the icing, beat together the cream and icing sugar and spread the icing between the cake layers and on the top and side.
  • Mix a little food color in the remaining icing and decorate the cake as desired.