Wednesday, 28 August 2013

Red Velvet Cake

2 ½ Cups of Cake Flour
¼ Cup of Cocoa Powder
1 ½ Cups of Granulated Sugar
2 Teaspoon of Baking Powder
1 Teaspoon of Baking Soda
½ Teaspoon of Salt
½ Cup of Unsalted Butter @room temp
¼ Cup of Vegetable Oil
3 Eggs
1 Tablespoon of White Distilled Vinegar
1 Cup Buttermilk
2 Tablespoons of Red Food Coloring
1 Tablespoon of Vanilla Extract

For the coconut butter cream:
1/2 Cup Butter
2 Cups confectioner's sugar
3 Tablespoons milk or as needed.
1 Tablespoon coconut extract
Shredded coconut

1) Preheat your oven to 350 degrees. Grease 2 round cake pans and set aside.

2) In a large bowl, sift flour, baking soda baking powder, salt and cocoa powder then set aside.

3) Using a hand mixer, cream the butter, sugar and vegetable oil together.

4) Add the eggs one at a time and cream them together until combined.

5) In a jug, mix the buttermilk, vinegar, vanilla and food coloring.

6) Add the buttermilk mixture and dry ingredients to the cream in 3 additions, starting and ending with the dry ingredients.

7) Divide the batter equally among the two cake pans and bake for about 20minutes or until cooked through (toothpick test). You want your cakes moist so remove from heat immediately a toothpick comes out clean. Allow the cakes to cool completely.

8) While the cakes are cooling, Make the coconut butter cream: Using a hand mixer, beat the butter till it's light and fluffy. Add the confectioner's sugar and beat for about 10 minutes more. Add the coconut extract and beat some more. Add the milk one teaspoon at a time to your desired consistency. Add the shredded coconut and mix with a spatula.

9) Level both cakes and cream the top of one with coconut butter icing. Invert the other cake and stack on top of the iced one. Then ice the entire cake (you don't have to over-smoothen the butter icing). Decorate with whatever you have. You can crumble the cake you removed from leveling and sprinkle on the butter icing or use colored sugar like I did.

10) ENJOY your home made red velvet cake!!!


  1. I've never tried making a cake... Will definitely try this as soon as I can and get back to u!

    1. Yaaaaay, I'm really looking forward to hearing how it went!

  2. I baked my first cake last weekend, will try this. Thanks dear.

    1. Ure welcome Kenny...I cant wait to hear how it goes!!!

  3. Welldone chinazom...

  4. Woohoo...just won the 2nd prize. Well done ChiChii!

  5. Hello chichi, I really love the above recipe. Personally, cooking, baking etc is a hobby, I love that so much. Please I am new in Portharcourt and would like to know where I can buy vanilla EXTRACT not FLAVOUR? Thank You so much wuld appreciate ur quick response. Keep the good work on.

    1. Hello, tnx a bunch...for vanilla extract, check any good baking shop. They should have it.

    2. Ok, thank you.

  6. Hello Chichi, your baking and other cuisine's are great thank you for the recipes. Please I would like to know for this cake, is it natural cocoa or dutch processed cocoa! Thank you!

    1. Sweetie, to be honest I don't even know the difference. I just went to the market and bought whatever powdered cocoa i saw. I just checked the container and it said "Natural Cocoa" but i'd appreciate a little school on what the difference is so i'll know which one to use when i remake this.

  7. Hi Chi, thanks for the recipe. Wanted to try it out but I've scouted for buttermilk and can't seem to find any pack labeled 'buttermilk'. Same challenge with locating vanilla extract, as against 'flavor' which seems to be everywhere.

    What do I do? Where can I get these ingredients?

  8. where can i get buttermilk in port harcourts

  9. Can buttermilk be substituted