7 MINUTES RED VELVET CAKE

Indulging in the rich, velvety goodness of a red velvet cake paired with the heavenly decadence of cream cheese frosting is a delight that transcends the ordinary. While the traditional method of baking may demand patience, the modern era has ushered in a quick and convenient alternative – the microwave.

Traditionally a baked masterpiece, this adaptation in the microwave promises to deliver the same level of indulgence with a fraction of the time investment. In that moment of tasting the first forkful, I realised that the microwave had not only saved time but had also become a gateway to spontaneous moments of indulgence.

INGREDIENTS USED IN RED VELVET CAKE

• BUTTERMILK

While you can use store-bought buttermilk as a substitute for eggs in this red velvet cake recipe, I have seen how cakes come out better with home-made buttermilk. In this recipe, I’ve used ½ cup milk + ½ tbsp. vinegar. Buttermilk is something that makes or breaks your red velvet cake!

• SUGAR

Sugar plays a crucial role in the creation of a red velvet cake, contributing not only to its sweetness but also to its texture, moisture, and overall chemistry. It balances the cocoa’s subtle bitterness and enhances the overall flavor profile, creating that perfect blend of sweetness without being overwhelming.

• RED LIQUID COLOR

Liquid color is super-duper important for this red velvet cake. Take care that you are using a good quality gel color or liquid color. The thing about liquid color is that if it is of a good brand, it is highly pigmented and very less quantity has to be used. There are endless low quality colors available in the market. Make sure you don’t get them as not only are they practically useless in dispensing colors, they are also harmful to the health.

• COCOA POWDER

Cocoa powder is a very important ingredient in this small serve Red Velvet Cake. A lot of professional bakeries use dark, rich cocoa powder and that does not work here. The red color- if it’s not of an extremely good company, your dark cocoa powder will turn this Red Velvet Cake into a chocolate velvet cake. Hehe.

• LEAVENING AGENTS

Baking soda, or sodium bicarbonate, is an alkaline chemical leavener that reacts with acid and heat to leaven food. In this recipe, buttermilk and cocoa powder are the examples of acidic components that activate baking soda.

• ALL-PURPOSE FLOUR

Flour helps absorb the moisture from other ingredients in the batter, which contributes to the cake’s texture and prevents it from being overly wet. Flour interacts with leavening agents like baking powder and baking soda to create gas (usually carbon dioxide) that causes the cake to rise. Flour is a primary structural ingredient in cakes. It provides the framework for the cake’s crumb and gives it a cohesive texture. It also produces a tender crumb in the cake.

EQUIPMENT USED FOR RED VELVET CAKE

This red velvet cake comes together in minutes and needs just 7 inch silicone mould and a few measuring cups and measuring spoons to make.

A whisk or spatula is essential for combining the dry and wet ingredients efficiently. Ensure that the utensil you choose is capable of thoroughly mixing the batter without overdoing it.

You also require a microwave to make this cake in 7 minutes.

Or you can bake it too.

TIPS TO MAKE  RED VELVET CAKE

1. Use superfine sugar to blend properly in the batter, and whisk really well.
2. Ensure that the bowl or mould you’re using is microwave-safe. You may need to adjust the cooking time if you’re using a different size or type of bowl/mould.
3. Include healthier fats like olive oil and coconut oil to keep the cake moist.
4. Make sure to sift the dry ingredients to incorporate some air.
5. While frosting the cake, make sure it’s completely cooled before adding frosting.
6. All microwaves work differently so heat the cake on normal settings for 6 mins first and check with a skewer if it is done. Cook more in 30-second intervals if required.

OTHER RELATED RECIPES FROM THE BLOG

1. ONE BOWL CHOCOLATE CAKE
2. ONE BOWL RED VELVET CAKE
3. ONE BOWL JOWAR CAKE 

7 MINUTES RED VELVET CAKE

 

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Ingredients

• 1 cup castor sugar
• ½ cup oil
• 1 + ¼ cup buttermilk
• ¼ cup yogurt
• ½ tsp vanilla extract
• 5-6 drops of red food colour
• 1 + ½ cup all purpose flour
• 2 tbsp cocoa powder
• 1 tsp baking soda
• Cream cheese frosting
• 1 cup cream cheese
• ½ cup butter
• ½ tsp vanilla extract
• 1.5 cup icing sugar

Instructions

1. In a bowl, add sugar, oil, buttermilk, yogurt, vanilla and red colour and whisk till everything is well combined.
2. Sift in the all purpose flour, cocoa powder and baking soda and mix well till you get a smooth batter.
3. ⁠Pour the batter into a 7 inch silicon mould and cook it in the microwave for 7 minutes at normal cooking mode.
4. ⁠Once cooked, take it out of the microwave and let it cool down.
5. In a bowl add in softened butter and softened cream cheese. Using an electric whisk, whip the two together for 2 minutes.
6. Add in vanilla and whip again for a minute.
7. Sift in icing sugar and whip everything for another 2 minutes or until you see the frosting hold shape.
8. Finish the cake by spreading a generous layer of cream cheese frosting on top and garnishing with some cake crumbs.

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