Monday, March 26, 2012

Must be Red Velvet


EEEEEAT me!!!!

If there's one cake flavor I would really love to prepare again and again...this would be red velvet! I just simply love the mild flavor of chocolate and cream cheese....and the perfect, romantic color of RED.......oooh, the mere thought of it makes me excited to bake it today.

As promised to our valued friends and customers, Bake It Dainty shares this recipe for everyone to enjoy. We would like to remind anyone who will try this, to give us your feedback and if you will give as the slightest credit...that would be much appreciated. That would be more than a consolation.

my first red velvet cake

Let's go!!!!

BEFORE BAKING,  grease the pan with vegetable oil (very light) then line the bottom of the pan with wax paper/parchment paper, grease lightly the surface of the paper with vegetable oil.


2 ½ cups of all-purpose flour (APF)                                          
1 ½ cup sugar + 2 TBSP granulated sugar
1 1/2 tsp baking soda  
1 tsp salt

3 tsp cocoa powder 

1 1/4 cup vegetable oil

1 cup buttermilk 
2 large eggs
4 TBSP food coloring RED. (If using gel paste food coloring use only 2 TBSP and dilute to 1 TBSP water). If using a McCormick brand, use 2 small bottle to attain that perfect red hue.
1 tsp white vinegar                                                                         

1 tsp vanilla


Pre heat the oven 350F

In a large bowl, sift together AFP, Sugar, Baking soda, Cocoa powder.

In another bowl, whisk oil, buttermilk, eggs, food coloring, vinegar and vanilla.

Using the mixer, mix the dry ingredients and wet ingredients until just combined and a batter is formed.

Divide the cake batter evenly among the prepared pans.

Bake for 25-30 minutes.

Let cool on the pan for 10 MINUTES, then cool completely on a cooling rack.

i love those sturdy cups


1 lbs Cream cheese

4 cups powdered sugar

2 stick (1 cup) unsalted butter

1 tsp clear vanilla

Cream the butter and cream cheese together, then gradually add the powdered sugar. Add the vanilla. Continue to beat until the desired consistency is achieved.

Decorate your cupcake or fill your red velvet cake!! enjoy baking and eating !


  1. thank you for sharing!big help for begginers like me..:)

  2. is it just same ingds for cakes and cupcakes?

  3. I love this red velvet miles available na ba tong ganitong cup? Nagpa reserve ako last time.

  4. Thanks dito sa recipe I will try this one. I tried once gumawa ng red velvet cupcake pero di sya nag red tapos ang pait ng lasa. Don't know what'wrong... =( MAy difference po ba if granulated sugar ang gagamitin kaysa yung ordinary sugar lang? Thanks!

  5. @ SHIRLEY, JACKIE, LIEZL and CIDZ --- sorry for this delayed response. I just updated the setting of this blogspot...Your inquiries are not posted here and I just saw them on the other page.

    @SHIRLEY - you are very much welcome. I would be glad to share more recipe in the near future. Please bear with me.

  6. @LIEZL -- yes available ang sturdy cups namin. I hope you were able to try these cups. They're great!

  7. @JACKIE - yes, same for cakes and cupcakes. Although kapag for cake, I divide the batter into 2 pan and bake it at preheated oven of 350. Kapag cupcakes. I will pre heat the oven at 350 and then when I place the baking pan sa oven, I will turn it to 325 and bake it for 25-30 minutes.

  8. @CIDZ - i hope you were able to try this recipe. If "mapait" yung nagawa mo, kindly check yung food coloring na ginamit mo. For local brand..I will recommend Mccormick.