Red Velvet Cake with Cream Cheese Frosting – Delishar

A few days ago I shared a recipe for Carrot Cake with Cream Cheese Frosting, that I made for the husband’s mini birthday celebration. Standing in the background of the Carrot Cake picture is this super moist Red Velvet Cake. Why 2 cakes, you ask? Because we are actually a family of greedy cake eating monsters!

Well, that was my lame attempt to crack a joke. But I can certainly imagine my daughters being very tickled by that statement, and loving it at the same time. The truth is that we were celebrating 2 birthdays on that day. I invited my mother and brother’s family to come over for dinner and cake. In the conversation, my sister-in-law mentioned that it’s her helper’s actual birthday that day. So I told her that we will celebrate her birthday as well. 

red velvet cross section

Since I’m already making cream cheese frosting, for the carrot cake. I whipped up a double batch to be more efficient. Baking a red velvet was a no brainer because it’s an easy one bowl bake, and it goes so well with the cream cheese frosting!

Here’s a cross section of the cake. Just look at how moist the crumbs turned out to be! I should have pulled out my food processor to get finer crumbs for topping the cake. But having it like that adds a little texture, and a different rustic look to the cake. I had very good feedback for the cake that night. I’m not someone with a sweet tooth, but this cake is one that I will make over and over again. 

Red Velvet Process

Red Velvet Cake


Makes ONE, 2 layers 6 inch cake

Red Velvet Cake

  • 1 cup plain flour 128g
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp cocoa powder 14.25g
  • 3/4 cup white sugar 150g
  • 1/2 cup vegetable oil 120ml
  • 1 large egg
  • 1/2 cup buttermilk 120ml
  • 1 tsp vanilla extract
  • 1/2 tsp white vinegar
  • 1/4 cup hot coffee 60ml
  • Red food colouring as desired

Cream Cheese Frosting

  • 1 block 8 oz cream cheese 225g, room temperature
  • 1/3 cup butter 75g, room temperature
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups powdered sugar 256g, sifted

Red Velvet Cake

  • Preheat oven to 325F/160C.

  • Grease and flour 2 x 6 inch round baking tin.

  • Sift together flour, salt, baking powder, baking soda, and cocoa powder.

  • In your mixer, beat sugar and oil until combined.

  • In another bowl, beat in egg, buttermilk, vanilla, and red food colouring.

  • Then add in coffee, and white vinegar.

  • Add 1/3 of the flour mixture into mixer bowl, then 1/3 of the buttermilk mixture.

  • Allow to mix after each addition.

  • Alternate until done, and just combined.

  • Divide batter into the 2 prepared baking tins.

  • Bake in middle rack for 30-40 minutes, or until skewer inserted comes out clean.

  • Allow to cool in pan for 5 minutes before de-moulding.

  • Cool completely on wire rack before frosting.

Cream Cheese Frosting

  • Using your mixer, cream butter and cream cheese together until smooth and lump-free.

  • Add vanilla extract and salt.

  • Mix until combined.

  • Lower speed to low and gradually add in sifted powdered sugar.

  • Then increase speed to medium-high and beat until combined.

  • If too thin, add more powdered sugar, too thick, add milk tsp at a time.

  • If too runny, pop it in the fridge to chill before frosting.

Level the cake layers before frosting, and save the crumbs as toppings.
Either blitz it in your food processor or crumble it with your fingers.

Adapted from Divas Can Cook

Red Velvet 3

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Red Velvet Cream Cheese Muffins – Delishar

I love making muffins, and I love red velvet even more. So this recipe is a win win for me. Plus, the crumble on top of the muffins is like the ultimate icing on the cake! Oh, the irony. The muffin turned out to be moist and fluffy, a delightful contrast to the crumbly cookie crumbles atop each muffin. The luscious cream cheese dollop in the middle of the muffin makes it so decadent, with the slight tanginess off-setting the sweetness of the muffin. 

1 red velvet muffin


To me, muffins are like cupcakes without all that fuss. I actually prefer it to cupcakes as I’m not absolutely fond of buttercream. Not that I dislike it; I can just do without it. Although this recipe takes a little more work as compared to my other muffin recipes, the efforts are well worth it. If you are also a fan of red velvet cakes, check out my Incredibly Moist Red Velvet Cake with Cream Cheese Frosting,  Red Velvet Bundt with Cream Cheese Glaze, and Red Velvet Cheesecake Brownie


Red Velvet Cream Cheese Muffins


Crumble Topping

  • 30 g castor sugar
  • 50 g all-purpose flour
  • 30 g unsalted butter diced into cubes

Cream Cheese Batter

  • 113 g brick-style cream cheese softened (lite is okay)
  • 1/4 cup 50g granulated sugar
  • 1/2 teaspoon vanilla extract

Muffin Batter

  • 1 1/4 cups 160g all-purpose flour
  • 1/2 cup 100g granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt or to taste
  • 1 large egg 60g
  • 1/2 cup 113g melted butter
  • 1/3 cup 80g buttermilk
  • 2 tablespoon 15g natural unsweetened cocoa powder
  • A few drops of red gel food colouring
  • Preheat oven to 190C.

  • Line your muffin tin.

Crumble Topping

  • In a medium bowl, add sugar, flour, and butter. Use your fingers to rub in the all ingredients until you get coarse crumbs. Set aside.

Cream Cheese Batter

  • In a separate medium bowl, combine the cream cheese, sugar, vanilla. Whisk by hand or beat with a handheld electric mixer until smooth. Set aside.

  • In a large bowl, add the flour, sugar, baking powder, salt.

  • Whisk to combine.

  • In measuring cup or bowl, whisk egg, melted butter, buttermilk, cocoa powder, red food colouring together.

  • Add the wet ingredients to the dry and stir just until moistened.

  • Batter should be thick and lumpy, do not overmix!

  • Divide muffin batter equally into each liner.

  • Dollop one heaping teaspoon of cream cheese mixture into the muffin batter.

  • Swirl with tooth pick.

  • Evenly sprinkle each muffin with the crumble topping.

  • Bake for about 17 to 19 minutes, or until a toothpick inserted in the middle comes out clean or with a few moist crumbs.

  • Allow muffins to cool in pan for about 5-10 minutes, then transfer to a wire rack to cool completely.

Muffins will keep airtight at room temperature for up to 3 days (or chiller), or in the freezer for up to 4 months.
Adapted from Averiecooks

Red Velvet Muffins 2

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{GIVEAWAY} Nitrate-Free Ham + Latasha’s Kitchen Red Chilli Onion Relish – Delishar

Giveaway ends 12th Dec 2018, midnight.

Ring in the festive season with healthy, sumptuous and wholesome premium roasts from Ryan’s Grocery. A comprehensive organic butchery and grocery store that promises and delivers on a full-service butchery with free-range, certified organic, gluten-free, premium meats.

This festive season, Ryan’s Grocery has collaborated with Delishar to giveaway this Nitrate-Free Ham made with the best Australian Free Range pork, and a perfect pairing of Latasha’s Kitchen Red chilli onion relish.

Here’s how:
1️⃣ Like both Ryan’s Grocery and Delishar FB page
2️⃣ Share this giveaway post

Celebrate the season with the wide selection of raw and roasts from Ryan’s Grocery! Orders are open now until 25 December 2018; place your orders early while stocks last! 7 days advance order is required for Christmas products.

Customers can order online at or walk-in at 29 Binjai Park.

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