RecipesDessert red velvet cake recipe | how to make classic red velvet cake Facebook Twitter Google+ WhatsApp Email red velvet cake | recipe Watch video here – Full recipe – RED VELVET CAKE Print Recipe Servings Prep Time 8 slice 20 minutes Cook Time Passive Time 45 minutes 20 minutes Servings Prep Time 8 slice 20 minutes Cook Time Passive Time 45 minutes 20 minutes RED VELVET CAKE Print Recipe Servings Prep Time 8 slice 20 minutes Cook Time Passive Time 45 minutes 20 minutes Servings Prep Time 8 slice 20 minutes Cook Time Passive Time 45 minutes 20 minutes Ingredients For Cake (1 CUP = 250 ML) 2 2/3 cup All purpose flour (Maida) 2 tablespoon Cocoa powder unsweetened 1 tsp Baking soda 1 tsp Salt 1/2 cup Butter 1 1/2 cup Sugar 2 Egg whole 1 cup Oil 1 tsp Vanilla extract/essence 1 cup Milk warm 1 1/2 tsp Vinegar 2 tablespoon Red food colour For Frosting (1 CUP = 250 ML) 400 grams Cream Cheese 1/2 cup Butter 1 1/2 tsp Vanilla extract/essence 1 1/4 cup Sugar powdered 300 grams Whip cream chilled Servings: slice Instructions For Cake Sift flour, cocoa powder, baking soda and salt in a bowl. Give it a mix. Keep it aside. Now take a bowl and add room temperature butter to it. Add sugar to it and beat it using a beater until smooth and fluffy. Now add eggs, one at a time and beat it. Add oil and vanilla essence to it. Take some warm milk and add vinegar to it to make butter milk. Stir it and keep it aside for 10 minutes. Now add the buttermilk to the mixture. Beat it. Add red food colour/gel to it and beat it for 2-3 minutes. Now start adding the dry ingredients (flour mixture) to it. (small portions at a time). Mix well. Again beat it for 2-3 minutes until everything is well combined. Take a cake pan. Place a butter paper/parchment paper at the bottom. Grease everything using butter. Transfer the batter to the pan and tap it to remove any air bubbles. Bake it in the preheated oven at 180°C for 40-45 minutes. (Keep an eye on the cake after 30 minutes) (Check the cake using a toothpick, if it comes out clear the cake is done) Take out the cake when done. Let it cool completely. Cut off the top of the cake to make it smooth. (Use this part to prepare cake crumbs) Now cut the cake in halves. For Frosting Take cream cheese in a deep bowl and beat it using a beater until smooth and fluffy. Add butter and vanilla essence/extract to it. Beat it. Add powdered sugar in it and beat again until everything is well combined. Keep it aside. Now take a deep bowl and add chilled whip cream to it. Beat it until stiff peaks are formed. Now add the cream cheese mixture to it. Mix everything well, very gently. Add the frosting to the top of one portion of the cake. Spread it evenly. Place the other part of the cake on top of it. Cover whole cake using frosting. Make everything smooth using a sharp surface. Put the cake in the refrigerator for 10-15 minutes. Take out the cake and follow the previous steps again. Add the cake crumbs all over the cake. Use a strainer to spread it evenly. Now mix some of the cake crumbs to the remaining frosting material. Use a piping bag to decorate the cake.