By This Red Velvet Cake balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Red Velvet Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Red Velvet Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 & 3/4 cups cake flour
1 cup white sugar
1/2 cup vegetable oil
3/4 cup buttermilk
2 eggs
1 & 1/2 Tbsp cocoa powder
1 Tbsp gel red food colouring
1 tsp bicarbonate of soda
2 tsp vanilla essence
1 tsp white vinegar
1/2 tsp salt
How To Make Red Velvet Cake
In a large bowl mix sugar and oil . Then add vanilla and eggs . Mix well.
Add buttermilk . Mix , then add red food colouring. Mix .
Sift in flour , bicarbonate of soda, cocoa powder and salt .Mix until all ingredients are well combined.
Add white vinegar then gently mix .
Line a square cake pan with parchment paper and grease the sides with butter or oil .Pour the batter (mixture).
I used 8 inch square baking pan.
Bake in a preheated oven at 160 Degrees Celsius for 50 minutes or until well baked( depending on your oven).
Let the cake cool off completely before you frost it.
After cooling off trim the top part of the cake and cut off the edges as well .Cut it into half then cut off those halves into two so that you can have 4 layers.
Frost the cake with the whipped cream. Then sprinkle some crumbles on top for the final look .( Make the crumbs using the top part of the cake you cut off or the edges you cut off ).
PREPARATION STEPS
In a large bowl mix sugar and oil . Then add vanilla and eggs . Mix well.
Add buttermilk . Mix , then add red food colouring. Mix .
Add white vinegar then gently mix .
Bake in a preheated oven at 160 Degrees Celsius for 50 minutes or until well baked( depending on your oven).
Let the cake cool off completely before you frost it.
After cooling off trim the top part of the cake and cut off the edges as well .Cut it into half then cut off those halves into two so that you can have 4 layers.
7
Frost the cake with the whipped cream
Then sprinkle some crumbles on top for the final look .( Make the crumbs using the top part of the cake you cut off or the edges you cut off ).
Add all 3 ingredients in a large bowl. Beat until you get a thick consistency.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
