Saturday, August 15, 2015

Red Velvet Layered Cake with Cream Cheese Frosting 红丝绒蛋糕

My daughter requested one of her favourite cake -Red velvet cake with cream cheese frosting for her 18th Birthday. 

Nowadays i prefer raw decoration of cake, so got excuses not to have a neat frosting , hahaha..

I also like to have fruits, herbs and flowers as topping. Too bad this time i couldn't get edible flowers, so i decorated with nice and fresh US black figs, blueberries and dill herb from my garden.

We always feel red velvet cake selling outside is too sweet for our liking, this time i tried to reduce sugar amount, but surprised that the cake texture still moist and light. And I also tried using egg separation method.
Anyway, i don't advise you to eating this cake too often, because the amount of red food colouring, added sound scary ,LOL.

After checked several online recipes, i modified to become this recipe.

Red Velvet Layered Cake with Cream Cheese Frosting 红丝绒蛋糕
*for a 6 ½”round cake

For the cake
55g unsalted butter, room temp
130g caster sugar
60g corn oil or any other vegetable oil
2 egg yolks (A size)
1/4tsp vanilla extract
1/2tsp distilled white vinegar
1tsp red food colouring
120ml buttermilk
170g cake flour (I use Japanese cake flour)
1/2tsp baking soda
1/4tsp fine salt
10g cocoa powder ( I use Valrhona cocoa powder)

2 egg white (A size)

For the cream cheese frosting
150g cream cheese, room temp
40 butter, room temp
60g icing sugar
1tbsp lemon juices
1 lemon zest

  1. Sift cake flour, baking soda, salt and cocoa powder, set aside.
  2. Use a handheld electric mixer, beat butter and caster sugar till light and fluffy.
  3. Add in corn oil, beat till mix well. Add in egg yolk, beat till well combined.
  4. Add in vanilla extract, distilled white vinegar and red food colouring, mix it well.
  5. Mixer on low speed, add in dry ingredients alternating with buttermilk, incorporate well.
  6. In another clean mixing bowl, beat egg white till soft peak formed. Fold into batter with a silicone spatula.
  7. Pour into the prepare cake tin that lined paper on bottom. Bake at 170C for 50-55mins or until a skewer insert and came out clean. Set aside to cool down before frosting.
  8. To make cream cheese frosting. Beat cream cheese and butter till light and creamy.
  9. Add in icing sugar and mix well on low speed.
  10. Add in lemon juices and lemon zest, combine well.
  11. Slice the cake into 2 pieces, frost the whole cake with cream cheese frosting, and decorate as per desired.

Recipe by  Sonia a.k.a Nasi Lemak Lover


  1. hi sonia, long time no see! I can't believe how quickly the time has gone by, your daughter has turned 18th! Happy birthday to her! When I first knew you through blogging, i remember she was only 11th?! Time flies, your cooking is getting better and better each time i visit your blog. Very inspiring collection of recipes for amateur cooks like us. Thanks for sharing the red velvet cake. It is one of my fav cakes too.

  2. This cake looks wonderful, and I especially love the way you've styled it! So rustic and beautiful!

  3. I could hardly find buttermilk in Malaysia :( Did u use any substitution for buttermilk or...?

  4. Red velvet is also my favourite but too many times i've tried but it became disaster....hihihi...

    Thanks for the sharing....i will love to tried it...

  5. Jeosiyy, yes you can find buttermilk easily here, at the cheese, and cream section of any major supermarket .

  6. Hi Sonia, the best red velvet I've had is at a place where they use beetroot to get the red color.

  7. so envy u can have your fruits freshly from garden. btw, please sent my birthday wishes to your daughter.

  8. Sonia, this cake is nice, I always like red velvet cake with thick layer of cream cheese heeheehee

  9. This cake is very popular but I only eaten one time only. I also find it too sweet.

  10. Sonia, I have been looking for this white cake stand but cannot seems to find it. Was told SSF but it was old stock. Can you let me know where can I get this? Btw, nice velvet cake. Will try this recipe out!

  11. Very nice cake. I hardly see fresh figs selling here, where did you buy it?

  12. Jennifer Wong, this white stand i got it at one of the shop located at One Utama, is located at the ground flour, sorry, can't really recall the shop name.

    Sem, i bought at the supermarket near my place, called as Urban Fresh. You should be able to get it at those major supermarket like Jaya Grocer or The Big supermarket.

  13. Hi Aunty Sonia, should I go 1.5x more on all ingredients if I want to make a 7inch cake?


  14. Hi Aunty Sonia, should I go 1.5x more on all ingredients if I want to make a 7inch cake?


  15. *me*, yes you can go 1.5x, and the cake will be a bit tall, so bake it longer until a skewer insert come out clean .

  16. Sonia, how lucky you are to have found those fresh figs ! Wish I can find them here too.
    Blessings, Kristy

  17. Sonia. Can this cake be left out of the fridge?
    Would the creme cheese frosting melt or go soft?
    Thank you

  18. Sonia. Can this cake be left out of the fridge?
    Would the creme cheese frosting melt or go soft?
    Thank you

  19. Hi sonia. For the cream cheese frost you using unsalted butter?

  20. jacquisbakingsomething, yes keep the cake in the fridge otherwise cream cheese will go soft.

    anonymous, is salted butter.

  21. I am glad you shared the recipe as well. This cake looks tempting! I simply loved how it looks like. It is mouth-watering! I have booked a big venue NYC for my daughter’s 16th birthday celebration and I would love to surprise her with this cake, she loves it. I will bake it for her!


I may not be able to respond to all of your comment individually due to time constraint, but I do appreciate for every comment left by all of you. Thanks for visiting!
Please identify yourself if you are under Anonymous so I know how to address you.

Note: Only a member of this blog may post a comment.