I’m not a fan of the idea of a red velvet cake, to be honest. But since a lot of my readers have been requesting for the recipe of a red velvet cake, I couldn’t say no. And what better time to do a red velvet cake than Valentine’s? I know a lot of you would love to bake this red velvet cake for your loved ones on Valentine’s so here you go.
The frosting is my favorite cream cheese frosting. I absolutely love it and it goes so well with this red velvet cake. For the recipe of the frosting, please click HERE
- 3/4 cup milk
- 1 teaspoon white vinegar
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup butter, softened ( 200gm)
- 1 + 1/2 cup castor sugar
- 2 teaspoon vanilla extract
- 4 eggs
- 1 teaspoon edible gel red food color
- Line a 9″ circular cake pan with parchment paper. Pre-heat the oven to 180C.
- In a cup combine milk and white vinegar. Let it sit for 10 minutes.
- In a bowl, whisk together the flour, baking powder and baking soda.
- In a large bowl, beat the butter and sugar on high speed until the mixture is light and fluffy. This may take about 5 minutes. Add vanilla.
- Beat in the eggs, one at a time, and beat well after each addition.
- Using a spatula, fold the dry ingredients into the wet ingredients in three batches, alternating with the milk. Do not over-mix. Mix only until everything is well combined.
- Add the red food coloring and mix until the batter is evenly colored.
- Transfer the batter to the cake pan and bake at 180C for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Once the cake has cooled completely, cover it with cream cheese frosting.