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 if you are not into so much cream cheese in your frosting:-

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. Whip the cream in another bowl 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


53 thoughts on “Red Velvet Cake

    • jeannietay

      Hi Val, I used the normal aluminium pan. Have not used the non stick type before but should be no problem because I do grease the pan although it’s ok not to either.


  1. Julie

    Hi Jeannie, I used whipping cream to replace the bettercream. But the cream cheese frosting came out to be very soft. It might be my whipping cream was under whip. How do I rescue the cream? Thanks!


    • jeannietay

      I am not sure but you can try to freeze it to harden slightly and whip it up again. Otherwise, you just have to prepare a new batch


      • Julie

        Hi Jeannie, I already mixed the cream cheese with the whipping cream. You meant I can re-whisk again even when all are already combined? I’m sorry as I m new in baking:-) Thanks!


      • jeannietay

        I have not try it, but since you need to salvage may as well try lor…I figured if chocolate ganache can whip after cooled, why cream cheese cannot?:P If failed, don’t come after me ya.:P


      • Ana

        Oh I see. If I replace cake flour with plain flour, should I omit the corn flour?

        Btw, how does the texture compare between this cake, your chocolate sponge (cooked dough) and your chocolate ogura cake? I really like your ogura recipe and thought can just add red coloring to make red velvet cake. But this recipe has added acid (vinegar + baking soda) so I wonder if this recipe is specifically for red velvet.

        Sorry for so many questions!

        Liked by 1 person

      • jeannietay

        Ogura is too soft if you are frosting the cake, but yes it is comparable to the chocolate sponge. you can omit the corn flour if using cake flour.


  2. Minnie

    Hi Jeannie I have tried this recipe and it was fantastic! My son loves blue color so i m wondering if i could use royal blue colour instead to baje him a birthday cake?


  3. Paulene

    Hi Ms. Jeannietay, I have been making your ogura cakes lately. They were moist,fluffy and DELICIOUS!!! They are my favorite type of cake to bake. The only problem I’having is that, whenever I bake them the top of the cake get somewhat burned… So whenever I wanted to frost the cake, I always scrape them. Do you have any suggestion on how can I achieve the top not getting burned? Thank you and HAPPY NEW YEAR!!


  4. J34ny14

    Hi Jeannie, tried to make this.. I baked it for 70 minutes but the outer part of the cake is crispy and cooked but why the inside is still wet (uncooked). Fyi, I lightly grease the sides and bottom of my round pan and line the bottom with baking paper. Is this step correct? (Just want to make sure). Also, my oven is a convection oven, so I lower down the baking temperature to 130’C. Now I raise it up to 140’C.. Please help me 😦


    • jeannietay

      130C is very low to bake a cake. You need a very long baking time! Have you tried 150 or 160? I feel it’s better to have a cooked cake and cracked rather than an uncooked cake which is unedible. Your method of preparing the pan is correct.


      • J34ny14

        Hi Jeannie, ok I’ll try to make it again tomorrow with 160’C heat for 80 minutes.
        My cake turned out wet at the bottom and some other spots and had no taste on the wet spots (Maybe because of the water bath?). And now I’m backing it again with no top crust (I had cut it off). Hopefully I still can save it and eat it 😦 Can I just bake it without the water bath? Please need your advice what did I do wrong beside the temperature T_T


      • jeannietay

        you can try baking with the water on the level below or put a stand in the water and place the pan on the stand without touching the water. This is called steam bake.


  5. June

    Hi Jeannie,
    This cake looks so beautiful. I have never made a red velvet cake before. Can I omit the baking soda and vinegar? I am trying to make a cake for father’s day. Thank you.


  6. Lai-Yee

    Hi! Jeannie, thanks for sharing all your lovely recipes with us. Have you try baking your red velvet cake with fresh beet juice instead of red colouring? If so, how much beet juice needed?


  7. konsepsus

    Hello, Jeannie.
    I tried this recipe step by step by using kitchen scale and stand mixer twice. I baked in water bath, at the right temperature and for right amount of time. Both times they collapsed immediately after I removed them from the oven. I couldn’t understand where I possibly could make a mistake. Please, help me. I really want to bake a cake as moist and light as your recipe.

    Liked by 1 person

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