Who would have thought it, me and my toaster oven are capable of making a fully formed cake. To celebrate my 100th post I baked myself this amazingly good (even if i do say so myself) red velvet cake. This is the first time I have ever made red velvet cake, so I didn’t want to go messing around with the recipe. I just used the one from The Joy of Baking. I’ve been obsessed with watching “The Great British Bake Off”, lately and it sends me (or should I say Niall) hurtling off to the shops in search of ingredients for me to satisfy my baking urges. Generally baking is not my forte, I’m just too keen to tamper with the recipes which usually alters the results with sometimes disastrous consequence. However, throughout my TV marathon, I must have actually managed to learn a few things as I have really upped my game in the baking stakes. First the bread and now this marvelous cake. I have to confess that as the eater of the large majority of the cake (with a little bit of help from Niall and Tor) I think it was pretty damn good. But don’t take my word for it, have a go yourself and celebrate my 100th post with me.


Red Velvet Cake

250g of flour

1/2 teaspoon of salt

2 tablespoons of cocoa powder (dutch or regular)

113g or one stick of butter

300g white sugar

2 eggs

1 cup of buttermilk (just put 1 tablespoon of white vinegar into a cup of normal milk and leave for five minutes)

1 teaspoon of vanilla extract (Foreign food mart or Bangsan market)

2 tablespoons of red food coloring (Foreign food mart or Bangsan market)

1 teaspoon of white distilled vinegar (foreign food mart)

1 teaspoon of baking soda

White Chocolate Butter Cream

113g of butter (1 stick, room temperature)

150g cream cheese (philadelphia)

150g of white chocolate

250g of icing sugar

1/2 teaspoon of vanilla extract


Grease your cake tin and preheat the oven to about 185 degrees celsius. Cream together the butter and the sugar until light and fluffy. Add the eggs and beat well, either with an electric mixer or by hand, then add the vanilla extract. In a separate bowl sift the flour cocoa powder and salt. Add one third of the flour mix into the butter and sugar and fold in with a metal spoon in a figure of 8 movement (do not whisk). Add the red food coloring to the buttermilk then add half of it to the cake mix. Stir together then add another third of the flour. Mix in the second half of the buttermilk then finish with the last third of the flour. In a cup mix together the vinegar and the baking soda then quickly add it to the cake mix and stir thoroughly. Next put the mixture straight into the cake tin and into the oven. This step helps the cake to rise.

Bake your cake for around 20-30 minutes or until a toothpick inserted into the middle comes out clean and the cake is firm but springy to the touch. When the cake is done take it out of the oven and leave it to rest for 5 minutes then remove it from your tin and allow to cool completely before wrapping in clingfilm and putting it in the fridge for about 4 hours or overnight. This will help you to slice the layers more easily. If you are too eager the cake can tear when you cut into it (as mine did).

To make the buttercream melt the white chocolate in a bowl over a pan of simmering water. Stir and leave to cool slightly. Beat together the butter and the cream cheese. When the chocolate is still melted but not hot (you don’t want to melt the butter) add to the butter and cream cheese and beat until combined. Add the the vanilla extract and stir in the icing sugar until the butter cream has thickened to the right consistency. Leave at room temperature. If you put it into the fridge it will set and make it hard to frost the cake.

When the cake has been properly chilled, level off the top if it is not flat. Then cut the cake into two layers. Spread a thick layer of the buttercream onto the cake taking care to fill it evenly all the way up to the edges. Put your second layer on the top then put a thin layer of buttercream all over the cake, this is called a crumb coating. Put it back into the fridge for 30 minutes to an hour.  It doesn’t have to be perfect as mine clearly isn’t but this will make it easier to apply the second layer of frosting.

When the crumb coating has set, apply a thick layer of the buttercream all over the top and sides of the cake. I flattened the top and side of my cake using a scraper I got at Bangsan market for 1,000 won, you could also use a palette knife if you have one. I then piped little blobs all around the outside.

I topped it with strawberry rock decorations I also got at the market.Leave to chill in the fridge again for another hour and enjoy. Voilá amazing red velvet cake, my finest baking achievement to date. 



0 comments on “Red Velvet Cake”

  1. What kind of model of oven do you have? The cake looks wonderful, but so far I was not able to succeed backing anything in my Samsung oven and I am wondering if I should change ovens or get an additional little one.

      • I looked on Gmarket but I’m having trouble finding a two-shelf “cookin” flower kitchen branded oven for less than 300,000w. Do you have the link still by chance? Mine is a single shelf rotisserie but does not cook very fast…most things I have to cook for nearly 2 hours when the recipe says 45min. Help! ^^;

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