Red Velvet Cake is a soft, moist, and mildly chocolate-flavored cake known for its rich red color and creamy frosting. The combination of buttermilk, curd, and cocoa gives it a unique tangy-sweet taste and a velvety texture. It’s perfect for birthdays, anniversaries, or festive celebrations.
Ingredients
Wet Ingredients
- Milk (lukewarm) – ½ cup
- Vinegar or Lemon juice – 1 tsp (to make instant buttermilk)
- Thick curd – ½ cup
- Oil – ½ cup
- Powdered sugar – 1 cup
- Vanilla essence – 1 tsp
Dry Ingredients
- All-purpose flour (maida) – 1½ cups
- Baking powder – 1 tbsp
- Baking soda – ½ tbsp
- Cocoa powder – 1 tbsp
- Salt – ¼ tsp
Preparation Steps
- Prepare Instant Buttermilk:
Mix lukewarm milk + vinegar/lemon juice. Let it sit 5–10 minutes until slightly curdled. - Mix Wet Ingredients:
In a large bowl, combine instant buttermilk, thick curd, oil, powdered sugar, and vanilla essence. Beat until smooth. - Combine Dry Ingredients:
Sift together maida, baking powder, baking soda, cocoa powder, and salt. - Mix Wet & Dry:
Gradually add the dry ingredients to the wet mixture. Fold gently until a smooth batter forms. - Bake:
Preheat oven to 180°C (350°F). Grease and line a 7-inch round cake pan. Pour batter and bake for 30–35 minutes, or until a toothpick inserted comes out clean. - Cool & Frost:
Let the cake cool completely. Frost with cream cheese frosting and decorate as desired.
Tips
- Don’t overmix after adding flour — keeps the cake soft.
- Use a spatula to fold the batter gently for a velvety texture.
- Instant buttermilk + curd gives extra softness and mild tang.
Health Benefits
- Using curd and buttermilk adds probiotics, which aid digestion.
- Homemade version allows control over sugar and oil, making it lighter than store-bought cakes.
- Cocoa powder provides antioxidants that support heart health.
- When made with vegetable oil instead of butter, it contains healthier fats.