Red velvet cake

9 Jan

Today is the last day we stay in the current office, tomorrow our team (only our team) will be moved (I use “be moved” here because it is against our will!) to another office – a different location. It was sad to say goodbye to some colleagues as we became friends in the past years. It was my last chance to impress them so I decided to make a red velvet cake for morning tea.

If there is a chart board for most popular cakes, I am sure red velvet will be in the top of the list. For my curiosity I looked it up, basically it is just a chocolate cake with red food coloring. Why do people like it so much? Bearing this question in mind, I wanted to give it a go and find out myself. My cake was adapted from three recipes: Anna Olson, Martha Stewart and Diva Can Cook, it was moist with a hint of chocolate but it wasn’t over powering. The cream cheese frosting was delicious! Trying something different in this blog, I am putting a series of photos to show how the cake was assembled.

Why red velvet is the most desired cake, because of its color or taste? I am still not sure. If anyone know please post a comment here 🙂

Red velvet cake

  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/4 cup cocoa powder
  • 1 ½ cups sugar
  • 1 cup vegetable oil
  • 2 eggs at room temperature
  • 1 cup buttermilk
  • 1 tsp double strength vanilla extract (or 2 tsps normal vanilla extract)
  • 1 tsp gel red food coloring
  • 1 Tbsp white vinegar
  • 1/2 cup hot coffee
  1. Preheat oven to 175ºC.
  2. Sift and mix all the dry ingredients (flour, baking soda, baking powder, cocoa powder and salt) together.
  3. Use a mixer to mix oil and sugar together. Add the egg one at a time until combined, add vanilla.
  4. Add dry ingredients alternately with the buttermilk, starting and ending with the flour mixture. Stir the white vinegar and food coloring together and then add this to the cake batter on low speed.
  5. Scrape the bowl and add hot coffee and mix together, the batter will be runny. Divide the batter into two prepared 8-inch cake pans.
  6. Bake the cake for 35 minutes or until it is done. Cool the cake complete before frosting.

Cream cheese frosting

  • 226g unsalted butter, at room temperature
  • 340g cream cheese, at room temperature
  • 4 cup icing sugar, sifted
  • 1 tsp vanilla extract

Beat the butter until fluffy, then beat in the cream cheese until well blended and smooth. Add the icing sugar in 2 additions. Beat in the vanilla.

IMG_7010 IMG_7013
IMG_7037 DSC04982

8 Responses to “Red velvet cake”

  1. Jhuls 09/01/2014 at 8:09 pm #

    Can I have a slice, please? ❤

    • cakestamp 10/01/2014 at 4:49 pm #

      Sure, if you come to Auckland NZ 😉

  2. Charisma 09/01/2014 at 10:15 pm #

    Lovely cake, especially like how you frosted it!

  3. aryana0821 10/01/2014 at 1:51 pm #

    beautiful 🙂

  4. hauntedbylight 11/01/2014 at 10:12 pm #


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