Category Archives: Cake Recipes

Red Velvet is a super trendy cake nowadays.  Who wouldn’t want to bake a perfectly baked, moist red velvet filled and frosted with cream cheese frosting. The recipe of red velvet is very close to Devli’s food cake and you can even say this is a variation of devil’s food cake.

Ingredients for Cake:

•4 egg (room temp)
• 600 gm sugar
• 500 gm flour
• 4 tbsp coco powder [ We use Cadburry Cocoa , price varies from 350-450 tk and available at superstores, generel stores etc.] • 200 gm butter ( room temp/cut into small pieces) [You can use Aarong/Pran Butter, Milk Vita is a little too salty for this recipe, price is around 160-170 tk] • 2 tbsp brewed coffee [We always use Nescafe Gold, a large bottle is probably 700-800 tk, you can buy the smaller ones though] • 1 cup sour cream [Naarmann sour cream is the brand that we use, costs about  700-800 tk per litre polypack] • 1 cup milk
• 3 tbspoon red food color. (You can use Foster Clark/ Bakewell liquid color or 1 tablespoon of Wilton/Sugarflair/Americolor gel color)
• 4 tsp vanilla essence [Foster Clark works fine] • 2 tsp baking soda
• 1.5 tbsp vinegar [ White Vinegar]

• Preheat the oven to 175 degree Celsius/350 degree Fahrenheit.
• Warm up the milk a little and mix coffee powder with it.
• Pour sour cream over the coffee mixed milk after getting into room temperature and stir well.
• In a bowl sift together flour and cocoa powder and set aside.
• In a large bowl start beating butter until fluffy.
• Add sugar gradually and continue beating.
• Add the eggs, one at a time and mix until well combined ( remember not to overbeat the egg, otherwise the cake will have a rubbery texture).
• Once the mixture is well combined, add the dry and wet ingredients alternatives ( 1/3rd at a time). DO NOT OVERMIX.
• Scrape down the sides of the bowl and mix again with a spatula.
• Now comes the tricky part. Spoon over the baking soda on the mix and then pour the vinegar just on top of the soda. You will see fizzes, mix quickly and thoroughly.
• Pour the mix quickly in the pre greased 10 inches cake pans( try to make the top as even as possible).
• Bake in the pre heated oven for 24-30 minutes until a wooden stick comes out clean.

Ingredients for the Frosting:

  • 1 and 1/2 cup of cream cheese. (Preferably Philadelphia or Garden’or cheese blocks, available in Gulshan DCC 1 market)
  • 1/3 cup superfine icing sugar ( You can Use SIS or even Anchor, we use custom made icing sugar though)
  • 2/3 cup Italian/Swiss meringue buttercream. ( usual recipes call for butter, which i replaced with meringue buttercream for a smoother and stiffer frosting.)


  • Start beating the cream cheese in a bowl with a hand held or stand alone electric beater. Beat until there is no lump in it.
  • Gradually add icing sugar and continue beating until all the sugar is incorporated. There should be no grittiness.
  • Add buttercream and mix for a brief amount of time. Do not overmix at this point, If there is any curdling, add a bit of softened ( but not melted) butter and beat, it should be alright.

Once the frosting is ready and your cake is cooled for an hour or so you can start filling and icing your cake. Before you put on the final decoration you have to crumb coat the cake and let it set in the refrigerator for a while.

Now decorate your cake as per you wish. Keep it simple like this:

Classic red velvet cake - type 02
Classic red velvet cake – type 02

Or you can add some buttercream decoration:

Swirl butter cream design cake
Swirl butter cream design cake

Or Cover the cake with Fondant and decorate in style.

Pink Bow and polka dots
Pink Bow and polka dots


Creaming method is one of the most popular cake mixing method. The good thing about this method is that you will end up making a tasty cake even if you make some mistakes here and there. We can actually talk for ages if we want to discuss this process thoroughly. However we are going to simplify the whole process in some simple steps. We are also going to show you some video tutorials in future posts.

  1. This method is named creaming method as the recipes call for ”Cream butter and sugar” or “Beat butter and sugar”. What you basically have to do is beat butter/shortening and sugar together until the butter turns to look paler in color. Creaming basically means adding air bubbles to the batter by beating  sugar with solid butter. Here comes two important issues to notice, you need crystallized ( can be very fine crystals though) sugar for an aerated batter and also the butter/shortening has to be solid. Many recipes ask for room temperature butter, but in a hot country like ours it is recommended not to keep butter out of refrigerator for more than 10 minutes or so. And the best way to do this is just to cut your solid butter into small cubes and then start beating them. If your recipe asks for both butter and shortening , beat the shortening first and then add butter to it.
  2. You have to scrape your bowls quite often to get an even mix of air bubbles throughout the batter and be careful never to under or over mix. Although many recipes ask you to continue beating until  the mix of butter and sugar becomes light and fluffy, some of the recipes have so little amount of fat that you will actually never get a fluffy mix, rather your mix will feel like sand. So look at the ratio and if you see the ratio of fat is too low, just beat until the sand like mixture looks even. If you beat for too long and your batter’s fat becomes too warm, the air bubbles incorporated inside the batter will start to loosen up and you will get a half ruined mix.
  3. The next step is to add eggs. Since you need to create egg-water-fat emulsification, the eggs has to be added gradually like one at a time. (This is more like how you make mayo and add oil little by little so the mix does not get runny). Eggs can be both room temperature and cold but both are fine. However cold eggs might result in a little curdling of the batter which is okay.
  4. Another important thing is in this method the final wet and dry ingredients are always added in the last and are added alternatively  in two or three pats. You have to scrape your bowl often and mix the batter. However just remember to mix enough as under-mixing will cause lumps inside the cake whereas over-mixing will cause losing too many air bubbles.
  5. Lastly you need to add some leavening agent to the batter. However, creaming method cakes basically rise inside the oven due to three types of leavening – from air bubbles trapped inside the batter, from the steam created from the liquids added to the batter and also from the chemical leavening agents. The chemical leavening agent can be baking powder/baking soda. The recipes that call for only baking soda needs you to add some vinegar to activate the agent.