Red Velvet Cake

Yesterday was hubby’s birthday. By request, I made for him my very first Red Velvet Cake. It seemed easy to do, but being a newbie at baking and still getting used to my new baby (a.k.a. Rowenta oven), it did not turn out the way I wanted it to be. *sigh*

I spent the whole PM in the kitchen — baking, cooking, and cleaning up. Really tiring but hubby was delighted so it’s all worth it. We had a simple, candlelit dinner (tea light candle also served as his birthday candle, haha!) at home. One of our moving-in boxes served as our dinner table, covered it with a very big red scarf from my sister. We need to improvise ‘coz our house is still in chaos! Need to finish unpacking during this coming 4-day weekend so we can continue with our normal life.

Here’s the recipe for the Red Velvet Cake, thanks to Bakerella! Lovely photos, btw, Bakerella!



  • 2 1/2 cups all purpose flour
  • 2 cups sugar
  • 1 Tablespoon cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 1/2 cups oil
  • 1 cup buttermilk (I used buttermilk substitute)
  • 1 Tablespoon vinegar
  • 1 teaspoon vanilla
  • 2 oz. red food coloring


  • Preheat oven to 350 degrees.
  • Grease and flour two 8 inch cake pans.
  • Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid  ingredients and stir together with whisk until blended. Set aside.
  • Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
  • Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
  • Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
  • Bake for about 30 minutes or until a toothpick inserted comes out clean.
  • After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
  • Then make the frosting.

Cream Cheese Frosting

  • 8 oz. cream cheese, room temperature
  • 1 cup butter, room temperature
  • 1 teaspoon vanilla
  • 6 cups confectioners’ sugar
  • Sift sugar and set aside.
  • Beat cream cheese and butter on high until creamy. Add vanilla.
  • Then, add the sugar in batches. Scrape down the sides in between each addition.
  • And frost away.

Below photo is how my cake turned out. It was a bit of a mess, haha! Plus the frosting in between layers is not thick enough. Again, I need more practice. But then again, the taste was not bad for a first timer. I like the frosting especially, I can’t help myself dipping my fingers in the bowl like I had to taste it every time.

I also made Baked Macaroni for dinner. Will post the recipe soon.

On the side note, we had our doctor’s appointment yesterday morning and saw Baby Alexa. I am now at my 32 weeks, and so far everything is good. Got the results for my Gestational Diabetes blood test as well, and I’m proud to say that it’s normal. Yey! Told you positive thinking works wonders! So, I can eat more of this cake! (kiddin’)

Gotta get back to work now. Till my next post!



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