Red Velvet Cake with homemade cream cheese frosting

Red Velvet Cake with homemade cream cheese frosting

The Red Velvet- I was enamoured with the colour and texture of this beautiful cake ever since I saw it for the first time and dug into it, at a small patisserie in Edinburgh. The allure of this double-hued delight mesmerized the eye and the taste buds! I promised myself I’d bake it someday.

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Now, baking is something that I have taught myself pretty late in life. I am not your natural expert baker. Hence started a series of trials, in more ways than one! The Red Velvet had me on my toes the past few weeks, seemingly mocking all my efforts!

The first attempt was complete rubbish! By the third, I got the crumb right but the colour couldn’t decide whether it wanted to be mahogany or burgundy :-/. The beet ‘route’ didn’t work for me at all and I decided food colour was the way to go!

Yesterday my friend Sirisha Mantha posted a lovely chocolate-date cake  recipe on the  facebook food group I am a memeber of. It said cocoa,it said vanilla, it said buttermilk- My heart said
Red Velvet!!

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So here is my version of the red velvet –  beautiful red colour, perfectly soft crumb and delectably moist!

I make no claim to its authenticity as a true red velvet but a big slice of this with some capsicum corn pockets on a plate and I had all the three guys at home smiling wide!

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Red Velvet Cake

All Purpose flour/Maida – 1 ½ cup
Sugar – 1 cup
Eggs – 2
Butter – 1/2 cup
Butter milk – 3/4 cup
Baking powder- 1 tsp
Cocoa powder – 1 Tbsp
Vanilla extract – 1 Tsp
Liquid Red food colour- 1 Tsp ( Add slowly and adjust as per the shade of the red desired)

Preheat the oven to 180C and grease and line a 9 inch pan

In medium sized bowl, sift flour, cocoa powder and baking powder 2-3 times

In a big bowl, beat the butter and sugar till creamy. Add egg to the butter-sugar mixture and mix well.Add in the buttermilk and mix.Now add the red food colour gradually till you get the desired shade of red. I used a little more than one tsp.Add the flour mix in three batches, mixing after each addition. Add in the vanilla essence.

Bake for 30-35 minutes or till a toothpick inserted in the middle comes out clean.Let it cool fully, cling wrap and refrigerate for an hour. This helps in slicing the cake.After an hour, remove from the fridge and with the big serrated knife slice horizontally into two halves


Cream Cheese Frosting

Cream cheese is difficult to come by in the small town I live, so I made mine at home.

Fresh homemade cottage cheese- 200 grams(Find the recipe here for making cottage cheese at home)
Thick Yogurt/curd  2-3 Tbsp
Powdered Sugar- 1 Tbsp
Heavy Cream 200 Mils
Vanilla essence ½ tsp

Crumble the cottage cheese and blend with the powdered sugar and  2 Tbsp of yogurt adding more yogurt only if required. Ensure that the yogurt/curd is not sour.  The mixture needs to be thick, creamy and smooth. This is your homemade cream cheese.

Beat the heavy cream till stiff peaks form and gently fold in the cream cheese and the vanilla essence.

Spread the cream cheese frosting between the two layers of the cake. Cover the top and the sides generously. Smooth over with a wet spatula. Actually, I quite liked the rustic look.

Slice and enjoy!

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57 thoughts on “Red Velvet Cake with homemade cream cheese frosting

  1. Can i use amul butter milk? And again when you say heavy cream can i use amul fresh cream? Not that am a fan of anul brand but just that they are easily available 🙂

    1. Hi Sutupa. Amul buttermilk will be fine.
      Amul cream is not heavy cream as it is 25% and won’t thicken as desired. Try looking for Rich or Tropolite heavy cream/whipping cream.
      Thanks for visiting 🙂

  2. lovely it looks 🙂 …it might be silly but can you give me the measurements in gms n ml for the cake pls. thanks

    1. Hi Jyoti
      Thanks for dropping by. I am a new baker myself so not very well versed with the conversions. I used the standard measuring cups you get at the super market. Let me figure this out and come back.

  3. Lovely cake. Cud u give me sum tip on whipping cream and the peaks. I did try once but the cream was still not quite stiff. Cn overbeating cause it to remain liquid

    1. Hi Meher
      To start with the cream has to be the right kind- heavy/whipping cream
      Chill it in the refrigerator before you start beating it
      Over beating will cause it to separate into butter and buttermilk.
      I feel you are using regular cooking cream (maybe Amul). You need to look for Rich or Tropolite.
      Hope this helps 🙂

      1. Hi garima tryg this cake today again. Last time hd messed vt the cream which refused to stiffen. Keeping fingers crossed this time. Hv kept the cake in refrigerator Vl start the frosting part

  4. The cake turned out well. I finally got over my cream phobia. It came out stiff and nice. Thank u so much.

  5. Looks great. .. wanted to try this for first time… wanted to know is the thick curd means hung curd…. plz suggest

      1. Just saw that u have to put buttermilk also..m can u plz help me wit this …..have to bake this tomorrow for my sis in law

  6. Hi garima..the red velvet cake looks fabulous. Dats my hubbys fav.
    soo wanna try it..had a question tho can I make the cheese cream a day
    prior i bake the cake

  7. But do u even add whip cream or nething else
    to it or jus whip the creamcheese ..
    Also do u use amul buttermilk? ??

  8. Hey garima.Cake looks lovely .planning to bake it for our anniversary. Can I make this in microwave convection mode ? Will the temperature n time be the same?

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