Red Velvet and that Little Girl’s Smile…


I first heard about Red Velvet Cake three years ago. My sister was going to have her baby in London & I went to help her out. Priti, foodie partner in crime & one of my closest friends told me, “You have to try the Red Velvet Cupcakes at the Humming Bird Bakery! They are divine.”

On another trip, I would’ve gone there on day 2! But at the time thanks to my adorable newborn nephew Ahaan, I didn’t go anywhere… Not even to watch a play. Didn’t want to miss a gurgle or a coo!

Back in Bombay, over the past couple of years, we tried looking for a “divine” Red Velvet CakeDeliciae Desserts at Out Of The Blue, Bandra, had a good one. Our favourite ones are from California Pizza Kitchen at Phoenix Mills  & Cuppa Joe’s at Bandra which unfortunately shut shop 😦

I had promised Priti that I would attempt baking her one & that too before either of us starts our diets (fingers crossed on that one!)!  So after a hectic weekend of  meeting some friends after months, hanging with the family & eating a big Sunday lunch at Mom & Dad’s… yesterday was the the day.

Also, I was very excited to use the latest additions to my kitchen – a new hand beater, with a stand & all (thank you husband) & a Spring-form cake tin (thanks Mom & Dad) 🙂

               SONY DSC

I have used Martha Stewart’s Red Velvet Chocolate Cake & Cream Cheese Frosting recipes.



  • Unsalted butter, for cake pans
  • 2 1/2 cups Flour
  • 1 teaspoon Salt
  • 1/4 cup Cocoa Powder
  • 1 1/2 cups Sugar
  • 1 1/2 cups Canola Oil
  • 2 Eggs
  • 1/4 cup Red Food Coloring
  • 1 teaspoon Vanilla Extract
  • 1 cup Buttermilk
  • 1 1/2 teaspoons Baking Soda
  • 2 teaspoons White Vinegar


I ran short of Red Food Coloring so I used a little over a 1/4 cup of Beetroot Juice in addition to the 20 ml bottle of red food colouring I had

Didn’t have Canola Oil so I used Sunflower Seed Oil

Cream Cheese Frosting

  • 8 oz / 225 gm cream cheese, room temperature
  • 8 tablespoons unsalted butter, cut into pieces, room temperature
  • 1 cup Icing  sugar
  • 1 teaspoon pure vanilla extract


I added the Zest of 1 lemon & a 2 teaspoons of Lemon Juice to the the frosting

The reviews of the frosting said it wasn’t sweet enough, so I added about 2 extra tablespoons of Sugar

Also I would cut down the butter by about a tablespoon or two… got too heavy for me.



  1. Pre-heat  the oven to 350 F / 175 C & generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. (I went with using 1 large cake tin)
  2. In a medium bowl, whisk the flour, salt, and cocoa; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment (YAY!!!), combine the sugar and oil, and beat on medium speed until well combined.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add food coloring and vanilla, and beat until well combined.
  6. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
  7. In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds.
  8. Evenly divide batter between the prepared pans (or into the one).
  9. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. (Mine took longer, almost 45-55 min)
  10. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.



  1. Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese.
  2. Gradually add butter, and continue beating until smooth and well blended.
  3. Sift in confectioners’ sugar, and continue beating until smooth.
  4. Add vanilla & lemon zest, and stir to combine.
  5. I followed the advice on one of the reviews of the recipe & stuck the frosting in the freezer for 1/2 hour, after which I added the lemon juice & whisked it well.

Putting it Together

  1. Slice the cake in 1/2
  2. Cover the bottom 1/2 with the frosting & place the top 1/2 on it
  3. Cover the entire cake with the rest of the frosting

The result…  Quite yummy! The cake is soft & moist. The next time I would add more color or beetroot (which adds to the flavour). The lemon juice & zest in the frosting made it lighter & fresher.

OMG Shivani! It’s awesome!!” Priti’s verdict! 😀 Yay!!


This recipe serves 8-10 people

6 responses »

  1. Pingback: Chocolate & Banana Pancakes | The Odd Hour Kitchen

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