Delightful Passion Red-Colored Cakes/Cupcakes - Home Recipe

by Anu Parsai

Red colored chocolate cakes and cupcakes are a favourite among everyone everywhere. They are moist in the centre and iced with exquisite flavored or plain cream cheese frosting that makes them a treat to both look at and eat. This red velvet cake recipe can be enjoyed at dinner parties, tea parties, birthday parties and even at some cocktail parties as a dessert. Given below is one of the simplest and fastest to prepare red velvet cake recipes from scratch.

What you need:

- Eight large tablespoons of unsalted butter at room temperature

- One and a half (1 1/2) cups of packed white sugar

- Two (2) large eggs

- 5 tablespoons of unsweetened cocoa powder

- 1 teaspoon of salt

- Four tablespoons of red food dye (use only top-grade food dye)

- One (1) teaspoon of vanilla essence

- One (1) cup of buttermilk (fresh)

- Two and a quarter (2 1/4) cups of all-purpose flour

- One (1) teaspoon of bicarbonate of soda

- Three (3) teaspoons of white distilled vinegar


Mix the red food dye with about two teaspoons of water and put it to one side.

Grease two 9 inch baking cake tins or 24 cupcake pans (regular sized) and put aside.

Heat the oven to 350 F.

In a deep mixing bowl, mix the butter and sugar, and beat them using the paddle attachment of a mixer at a high speed 'til light and fluffy.

Add the eggs to the mix and beat for approx. two (2) to three (3) minutes until the ingredients are well incorporated.

In a small mixer bowl, mix the cocoa powder, red food colouring and salt.

Add this mix to the batter and use a wooden spoon to mix everything to ensure the color mixes well.

Add 1/2 the buttermilk and half of the all-purpose flour to the above mix and use a beater on a low speed to mix all of the ingredients well.

Now add the remaining buttermilk and flour to the mix and beat 'til you get a smooth batter.

Add the baking soda and white distilled vinegar to the mix and beat for approx. 2 minutes at a very high speed. Be careful to ensure that all the lumps are removed from the batter.

Pour or spoon the batter in the prepared cake baking tins or cupcake pans.

Bake the cake in the heated oven for thirty (30) to thirty-five (35) minutes (check by inserting a skewer; if it comes out clean then your cake is done). Bake the cupcakes for twenty to twenty-five minutes.

Let the cake cool for at least 15-20 minutes before removing from the tin.

You can serve the cake as it is, or decorate with delicious cream cheese frosting.

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