Catherine Umesi
Hi, I'm Catherine. I'm a blogger, content creator, and co-founder of My mission is to help readers discover and appreciate themselves, and share the thoughts that wander in my crazy head. I'm an avid reader, and my love for ice-cream knows no bounds.

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A red velvet cake is, in my opinion, one of the most underappreciated wonders of the world. This type of cake has captured the hearts of millions of pastry lovers around the world. Contrary to popular opinion, it’s very moist and fluffy, leaving your mouth wanting more.

For those of you who know nothing about making a red velvet cake, not to worry! This guide is all you need. You’d be ready to make your red velvet cake in no time.

But before we delve into the main business of the day, let’s look at what this cake is.

What is a red velvet cake?

Some people think it’s made of chocolate, a small minority think it’s made of vanilla, while others think it’s a normal cake mixed with red color. But neither of these assumptions are correct.

A red velvet cake is made with small cocoa powder. When this powder mixes with buttermilk and acidic vinegar, the cake becomes light, fluffy, and moist. The flavor tastes are very rich but the chocolate taste is subtle.

Now that we know what a red velvet cake is, let’s move down to the business of the day.  


Let’s delve in.

Ingredients used to make a red velvet cake

For the cream cheese frosting

  1. Cream cheese (400g)
  2. Unsalted butter (½ cup)
  3. Icing sugar (4 cups)
  4. Pure vanilla extract (2 teaspoons)
  5. Lemon juice (1 tablespoon but optional)

For the cake

  1. Unsalted butter (1/2 cup)
  2. Large eggs (2)
  3. Plain cake flour (2 ½ cups)
  4. Caster sugar (1 ½ cups)
  5. Unsweetened cocoa powder (2 tablespoons)
  6. Cooking oil (1/4 cup)
  7. Liquid red food coloring (2 ½ tablespoons)
  8. Pure vanilla extract (2 teaspoons)
  9. White vinegar (1 tablespoon)
  10. Bicarbonate baking soda (1 teaspoon)
  11. Buttermilk (1 cup)
  12. Sal (1 teaspoon)

Procedures involved in making a red velvet cake

Cream cheese frosting

  1. Add butter, cream cheese, and butter into a bowl and beat until smooth. This takes about 4 to 5 minutes.
  2. Gently beat in the icing until its fluffy and light. If it’s too light, add more icing sugar until you get your desired consistency
  3. If you’re using the lemon juice, add it now.
  4. When ready, set it aside.


  1. Before you start any procedure, heat the oven to 350 F.
  2. Grease your cake pans with non-stick oil spray or butter, then dust the bottom of the pan with sifted cocoa powder (1 tablespoon)
  3. Cream the sugar and butter until it becomes light, pale, and fluffy. You can add one egg at a time and beat thoroughly.
  4. Take a small pan and mix the red food coloring, oil, remaining cocoa powder, and vanilla thoroughly. Then, stir the color mixture and vinegar to combine.
  5. Take a separate bowl and sift the salt, flour, and baking soda together. Mix half of the buttermilk and half of the dry ingredients with the wet ingredients thoroughly
  6. Repeat with the remaining buttermilk and dry ingredients
  7. Pour the batter into the pans and bake for about 30 to 35 minutes. How do you know it’s done? Insert a small knife or toothpick into the cake until it comes out clean.

Enjoy your red velvet cake with greek yoghurt.

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How to make a red velvet cake

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