Archive for December 12, 2015

Red Velvet Cake

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Red Velvet Cake


80g plain flour
10g Cocoa powder
12g corn flour
1/4 tsp baking soda
1/4 tsp salt
6 egg yolks
1 tsp vanilla extract
1 tsp apple cider vinegar
2 tsp bright red food color
70g Corn oil
100g full cream milk

6 egg whites
1/4 tsp cream of tartar
100g caster sugar


1. Sift both flours, cocoa powder,baking soda and salt together. Set aside.
2. Mix egg yolks together with vanilla extract, oil and milk until well blended. Add the 2 tsp of red food color, followed by apple cider vinegar. Stir with a whisk to blend. Sift in flour and mix until combined.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Pour into prepared pan, shaking the pan from side to side to smoothen the top. Bake the cake at 150C for 70-80 minutes in water bath or until cake is done. Please adjust your temperature accordingly or use the method that works best for your oven.
After removing cake from the oven, wait for the cake to pull away from the pan before unmoulding.
6. Allow to cool completely before slicing into two pieces. I remove the top crust and reserve it for ganache.


I dry it in the oven

Cream Cheese Frosting:

226g (8 oz) cream cheese softened
80g icing sugar
1.5 cup Bettercreme topping cream – whip up until stiff
1 tsp vanilla extract

Place cream cheese, vanilla and icing sugar in the stand mixer bowl and beat until creamy. Add the whipped cream and whisk to combine.

Use it to decorate the cake.

Munira’s version:

240ml Rich Bettercreme 
70g Cream Cheese, softened 
1/4 cup Icing Sugar
A few drops of Vanilla Extract


1. Combine cream cheese, vanilla and icing sugar together until smooth.

2. In a separate bowl, I whip the cream until thick, add the cream cheese mixture and continue to whip until stiff.


Done! This is an order so no cutting!

Quantity for 11″ Square pan:

192g flour
24 gms cocoa powder
29 g corn flour
1/2 tsp baking soda
1/2 tsp salt
14 eggs
2 tsp vanilla
2 tsp cider vinegar
4.5 red food colouring
170 g corn oil
240g milk

15 egg white
1/2 tsp tartar
240g caster sugar

For Cream cheese frosting, need to increase to double the quantity



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