Red Velvet Cake with whipped cream frosting

Red Velvet Cake with whipped cream frosting
Spread the Love

There is a common misunderstanding of the red velvet cake being a simple vanilla cake with red food colour.
In reality, it has a tiny bit sourness of vinegar and curd. The red colour is obtained due to the chemical reaction that happens among the curd, vinegar and cocoa powder during the baking process. Of caurse you need to add a bit extra red colour to get the spectacularly vibrant red colour. This cake is a beauty.

Red velvet cake

Red Velvet Cake recipe with Whipped cream frosting

Priyangi Pujara
Red velvet cake is believed to have been originated in the US in early 20th Century. Traditionally, boiled and then crushed beetroot juice was added to give the vibrant red colour to the cake. Apart from the beautiful red colour, beetroot also helped to increase volume and to retain moisture of the cake. Until today, some recipe has beetroot in their list of ingredients. However, not all the people including me, like that typical taste of beetroot. So I prefer to use red food colour instead.
Usually, a red velvet cake has cream cheese frosting which gives it a bit of sourness. But cream cheese is not an ingredient that can be easily available everywhere. So I tried the whipped cream and it tasted fantastic too !
5 from 5 votes
Prep Time 30 mins
Cook Time 40 mins
Resting time, frosting time 6 hrs 30 mins
Total Time 7 hrs 40 mins
Course Dessert
Cuisine American, Baking
Servings 8 large pieces


  • piping bag and closed star nozzle



  • 397 gram all-purpose flour
  • 397 gram granulated sugar
  • 2 tbsp cocoa powder
  • 1 tsp soda
  • 2 large eggs at room temperature
  • 114 gram cooking oil
  • 227 gram buttermilk at room temperature
  • 150 ml curd
  • 1 tbsp white vinegar
  • 170 gram salted butter (add 1tsp salt if the butter is unsalted)
  • 1 tsp vanilla essence
  • 1 tbsp super red food colour


  • 500 ml whipping cream
  • ½ cup chocolate chips


  • Melt butter. Ensure that the butter is melted, but not hot when using it. Sift four, cocoa powder and baking Powder together. Add sugar and combine. Shift it to a cake mixing bowl. Keep aside.
  • Combine butter, eggs, oil, vinegar, buttermilk and vanilla essence.
  • Add food colour.
  • Whisk lightly till it all gets well combined.
  • Add the wet mixure to the dry mixure.
  • Run a whisk in it till everything is combined Well and the batter looks smooth and fluffy.
  • Apply oil in the cake tin. Pour the batter in it till half or 3/4 the most. Bake in the oven preheated at 180c. for 35-40 min.
  • Check if the cake is ready by piercing a knife or a toothpick right through at the middle. It would come out clean. The sides also saperate from the tin when ready.
  • Let the tin rest aside for about 20 min. Then run a knife around the edges of the cake to separate it from the tin in case it's stuck somewhere. Place it upside down on a rake. You may place a wet cloth on the top of it to cool the cake faster. The cake will drop down on the rake.
  • Let the cake cool down completely before icing. I prefer to ice the cake on the next day.
  • Chill the bowl and the cream in freezer for about 1-2 hours (not more. It must not get hard).
  • Whip the cream in the chilled bowl starting with slow speed and gradually increasing it. Always use an electric machine as it takes about 15 min to whip it.
  • The cream will thicken as you whip.
  • Whip till you reach stiff pick or till the cream is stiff enough not to fall out of bowl when you turn it upside down.
  • See this picture. My cream is not moving a bit from its place even when the bowl is turned upside down. It does not fall even upon tapping/shaking it.


  • Place the cake on a leveled surface and gently cut out the doom and make the surface levelled at the top. Keep the crumbs aside for decoration. Then cut in the middle horizontally so as to get two circles. Place a piece on the cake board. Cover it all around with icing.
  • Sprinkle some choco chips.
  • Place another piece on the top and cover up the entire cake with icing. Smoothen the icing by lightly runnig the long edge of the knife around the cake.
  • Break the cut offs of the cake into smaller crumbs. Put the crumbs in the middle of the cake.
  • Fix a big closed star nozzle to the piping bag. Fill the whipped cream in the bag. Make circular patterns around the edge of the cake using a piping bag.
  • Put a choco chip on each pattern. Stick some crumbs on the sides of the cake. And our cake is ready ! 😍
  • Cupcakes look gorgeous too !


Beating secret…
  1. For this particular recipe, beating is done just to well combine the ingredients. Over beating may flop the cake.
Whipping technique..
  1. move your arm around in the bowl, in the same direction as the electric beater while whipping. The movement of the electric beater along with the movement of your arm will make the process faster.
 1. You may bake two pieces of cake if you do not wish to cut the cake in the middle for icing.
2. Ensure that you use the right size of the cake tin. If the cake tin is too dip so as to fill in the batter till 1/4 only, the cake is likely to break while taking it out of the tin. I made that mistake and my cakes broke !
3. Chill the cream and the bowl before whipping, but do not chill till the cream is frozen or else it will be of no use for icing even if you bring it’s temperature down.
4. Chocolate chips gives an extra punch to the cake. Do not skip it.
5. It’s important to whip the cream till stiff pick to keep the icing intact. Otherwise the icing will keep melting. Piping will also not be easy with softer cream as it will not hold it’s shape.
6. Refrigerate the cake once iced.
7. If you do not have a piping bag and a nozzle, simply stick the red crumbs all around and on the top of the cake. It will still look gorgeous.
You may also make cupcakes using the same batter. Bake cupcake for 20-25 min. Frost them once they cool down. Sprinkle some cake crumbs for decoration. (see the picture in the recipe)
Keyword baking, birthday cake, cake, cake decoration, cake for the beginners, cake frosting, cream frosting, cup cake, eggless cake, eggless red velvet cake, valentine’s day cake, whip cream, whipped cream, whipping cream

17 thoughts on “Red Velvet Cake with whipped cream frosting”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating