Red Velvet Cake w/ Cream Cheese Frosting

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This red velvet cake with cream cheese frosting is sure to be a showstopper at your next dawaat.
  • PREP TIME: 45 minutes
  • COOK TIME: 30 minutes
  • SERVINGS: 8 persons
Red Velvet Cake w/ Cream Cheese Frosting


  • For the cakes:
  • Vegetable oil for the pans
  • 2 1/2 cups flour / maida
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, at room temperature (method given below)
  • 2 eggs, at room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla essence
  • For the frosting:
  • 400 grams cream cheese, softened
  • 3 ½ cups – 4 cups sifted icing / confectioners' sugar
  • 1 cup unsalted butter, softened
  • 1 teaspoon vanilla essence


  • 1. For the cakes:
  • 2. Make buttermilk by adding 2 tablespoons vinegar or lemon juice to 1 cup milk. Let it sit for 10-15 minutes till milk curdles. Buttermilk is ready to use.
  • 3. Preheat the oven to 180 degrees C. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
  • 4. Take a large bowl and sift together the flour, sugar, baking soda, salt, and cocoa powder.
  • 5. In another bowl add oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Stir it together till smooth.
  • 6. Mix the dry ingredients into the wet ingredients and fold together with a spatula.
  • 7. Pour the cake batter into the prepared cake pans as evenly as possibly.
  • 8. Bake the cakes for about 30 minutes until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Rotate the cake pans halfway through the baking cycle so that the heat is distributed.
  • 9. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
  • 10. For the frosting:
  • 11. Put the cream cheese and butter in a large mixing bowl. Use a whisk or a hand-held electric beater and beat on low speed till smooth. Add icing sugar, one cup at a time till the frosting is light & fluffy and the desired level of thickness. Keep the frosting in the fridge for about 30 minutes to let it stabilize before frosting.
  • 12. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting.


Desi Appetite
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