Bliss: Red Velvet Cake! fact BLISS is eating Red Velvet Cake...moooiiiist RED velvet cake!

We are what we repeatedly do.

Excellence is then,
is not an act, but a habit - Aristotle

Home is where Red Velvet cake is.

In other words don't be afraid of giving this awesome cake a try. Be bold and make it at HOME. Be EXCELLENT in making it by doing it every day and lastly be HAPPY eating everyday after baking it. Oh yeah and part of you will bond with the cake, well at least your tongue, heart and tummy will ;). Trust me this is way better homemade because you WILL and MUST take your time and you will be rewarded with blissful perfection. Enjoy!


- 2 1/2 cups cake flour (not self-rising), sifted, plus more for pans
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 3/4 cup unsalted butter, room temperature, plus more for pans
- 2 cups sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 40ml bottle liquid red food coloring (I sometimes use one and a half; 60ml)
- 3 tablespoons lukewarm water
- 1 cup buttermilk (I used plain natural unsweetened yoghurt once and meeehn it was moist, try it)
- 1 teaspoon baking soda
- 1 tablespoon white vinegar


* Cake flour can be made easily at home all you need is all-purpose-flour, cornstarch/cornflour and a mesh sieve for sifting about 3 times. For every measuring cup (250ml = about 140g) of flour remove two tablespoon flour and replace with two tablespoon cornstarch (so in this case 5 tablespoons) and sift mixture to incorporate air. The more air in the flour the lighter your cake. So sift as many times as you like. I sifted mine 3 times. Or you could simply go to a shop and buy cake flour and sift it :).

** For buttermilk put one tablespoon white vinegar in a one cup measuring cup add milk till it's full. Let it stand for five minutes and it's ready to use


Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius. Generously butter or use cooking spray to grease two 8 or 9 inch round cake tins. Line with parchment paper sand grease again and dust with flour. Set aside. If you don't have parchment paper you can generously dust with flour.

1) In a bowl sift in cake flour*, cocoa powder and baking powder. Set aside

2) In a bowl of a stand mixer whisk butter and sugar, on medium speed, for 15 minutes until pale, light and fluffy. (yes I know 15 minutes is long but stay with me your patience will pay off)

3) Beat in eggs one at a time into butter-sugar mixture until yolk can no longer be seen before adding the next egg. Add vanilla, salt, food color (one, 40ml, bottle should be enough) and water until combined. Don't forget to scrape the sides down while beating.

4) Now on low speed add reserved dry ingredients alternating with buttermilk* starting and ending with dry ingredients.

5) In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to overbeat. Divide batter between prepared pans, and bake until a cake tester or toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.

6) At this point you can choose to sink you teeth into the cake or you cake continue being patient and frost it for an even better experience


The frosting is simple. It is a meringue frosting and is similar to this but only slightly modified. You will need:
1) 5 large egg whites
2) 1 1/4 cup sugar
3) 1/4 teaspoon cream of tartar*
4) 1 teaspoon vanilla extract


In the heatproof bowl of an electric mixer set over a saucepan of simmering (not boiling) water, combine egg whites, sugar and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes. Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 10 minutes. Beat in the vanilla.

Trim the top of the cake to level it using a serrated knife Place a layer on a cake stand or cardboard round, and spread about 1/3 of the frosting over top. Place the second layer on top, and spread with the remaining frosting over the tops and sides of assembled cake. You could split each cake in half so you have four layers. You will need make a bit more of the meringue for the four layers. I prefer the four layers, it's easier to consume and looks better. Lastly you can garnish as you please, the best garnish is chocolate and chocolate shavings was much simpler ;). Transfer to refrigerator, and chill until ready to serve.

Don't you just love it :D! Enjoy and have a blissful velvety day!

Adapted from Martha Stewart