RED VELVET CAKE

With its distinctive red or crimson hue and smooth, "velvety" texture, a red velvet cake is a soft, tender cake with a subtle chocolate flavor. A tiny bit of cocoa powder, buttermilk, and vinegar are important components that give it its distinct qualities; they provide the color and a balance of tart flavor. Traditionally, the cake is served with a tangy cream cheese icing or, less frequently, a classic ermine (roux-based) frosting (Wikipedia, 2025).

I have baked a few red velvet and with some adjustments I came up with this recipe.  A red velvet cake normally contains buttermilk.  However, buttermilk is not widely available in Mauritius, hence am replacing it with yoghurt. I have made it several times and it was always liked by everybody.  But its very delicate and break easily if not handled with care. Make sure the cake is completely cool before arranging the layers and refrigerate or freeze to make handling easy. 

I made a large cake with two layer and the recipe below is for 1 layer. One layer was of size 32cm x 24cm.  I was able to serve this to 40+ people.

The recipe quantity can be poured in two 8 inch (20cm) cake tin as well. An 8 inch cake can be served to 12 people usually

Ingredients for Red velvet cake

list A

15g cornflour

15g cocoa powder

2 tsp baking powder

30g self raising flour + 150 g All purpose flour

list B

60g softened salted butter

112g avocado oil or any other oil

240 g castor sugar

 

list C

2 eggs

2 tbsps liquid food colouring

2 tsp white vinegar

120g yoghurt

Method for making red velvet cake

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1. Sift all the ingredients in List A in a bowl  
2. Cream List B that is butter, sugar and oil for 8-10 minutes until light and fluffly.
3. Add eggs one by one and mix for for about 30 seconds after each addition. Mix in the vinegar and food colouring. 
4. Fold in the dry ingredients (List A)in two batches alternating with the yoghurt. 
5.  Pour in a baking tin.  
6. Bake at 190 degrees celcius until a skewer inserted comes out clean (20 minutes).

White Chocolate Cream Cheese frosting

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400g lindt white chocolate 

250 ml whipping cream 

400g cream cheese at room temperature

1. Heat whipping cream until very hot.  Pour on white chocolate.  Cover and let sit for 5 minutes.  After 5 minutes stir the mixture until smooth.  Place a cling film on top and refrigerate for 3-4 hours.
2. Beat cream cheese until smooth. 
3. Whip the white chocolate ganache until light and fluffy and then whip in the cream cheese.  

Arranging the cake layers

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I usually wrap my cake layers with cling film and freeze them a couple of hours before arranging them.  Rectangular cake layers are very delicate specially when they are large and can break easily when they are soft.

Place a layer of cake on a cake board. Sprinkle with a little full fat milk.  I usually use milk over syrup.  Spread a layer of chocolate cream cheese on top.  Spread some strawberry jam on top. I have a strong preference for Bonne Maman Jam. Use good quality one if not available in your country.

Place the second layer over the cream.  Brush with liquid milk again and top with a layer of cream.  That's it...... You can decorate as you wish.