Easy Red Velvet Cake : A Sweet Dessert Delight
What Does Red Velvet Cake Taste Like?
This easy red velvet cake recipe uses simple ingredients and a microwave for a quick, delicious dessert. By combining just a few pantry staples, you’ll get a moist and flavorful cake in minutes! Let’s walk through the process and talk about why each ingredient plays a key role. Maida (All-Purpose Flour): Maida, a finely milled all-purpose flour, gives this cake a soft texture. Its lighter consistency is perfect for a quick-bake cake, ensuring that the crumb stays tender without being dense. Even though we’re not using cake flour, the Maida keeps the cake light enough for a quick microwave version. Cocoa Powder: The small amount of cocoa powder adds a mild chocolate taste, balancing the sweetness without being too rich—just enough to remind you it’s not a full-on chocolate cake, but something in between. Vegetable Oil: We’re using oil instead of butter for this recipe, which ensures the cake stays moist, even with the fast microwave cooking method. Butter would add richness, but in a microwave cake, oil performs better to maintain softness. Yogurt: The homemade buttermilk (from milk and lemon juice) combined with yogurt brings that classic tang you expect from red velvet cake, setting it apart from the fruity sweetness of a strawberry cake. Homemade Buttermilk: Mixing milk and lemon juice is an easy trick to create buttermilk, which brings the signature tang to red velvet cake. This buttermilk mixture also reacts with the baking soda to give the cake a bit of lift, even in the microwave. The result is a cake that’s fluffy yet sturdy enough to hold its shape. Food Coloring: Red food coloring is what gives red velvet its iconic look. Just a few drops of liquid food color will transform the cake into a vibrant red. It’s optional, but for the classic red velvet experience, it’s worth adding! In just a few minutes, you’ll have a perfectly cooked, moist red velvet cake, ready to be frosted and enjoyed!
The result? A dense yet soft cake, perfect for satisfying a red velvet craving in no time. And let’s not forget the cream cheese frosting—it’s the finishing touch that adds sweetness and creaminess, making this quick red velvet cake even more irresistible!
How to Make Quick Microwave Red Velvet Cake
- Prepare the dish and ingredients: Grease a 7-inch microwave-safe dish and set aside. In a small bowl, mix the milk and lemon juice to create homemade buttermilk. Let it sit for about 5 minutes.
- Prepare the wet ingredients: Using a handheld mixer, beat the vegetable oil and powdered sugar on medium speed for about 1 minute until smooth and combined. Add the yogurt and vanilla extract, and continue beating for 1-2 minutes. Add a few drops of red food coloring to achieve your desired shade. Beat until everything is well incorporated.
- Incorporate dry ingredients and buttermilk: Turn the mixer to low speed. Add the dry flour mixture in two parts, alternating with the buttermilk. Start and end with flour. Mix until the batter is smooth and even.
- Bake the cake: Pour the batter into the prepared microwave-safe dish. Microwave on normal settings for 5-6 minutes. Check for doneness by inserting a toothpick—it should come out clean. If needed, microwave in additional 30-second intervals until fully cooked.
- Cool and decorate: Allow the cake to cool completely in the dish. In the meantime, prepare a cream cheese frosting or your favorite icing.
Red Velvet cake is so much more than just a vanilla cake dyed red. This quick and easy microwave version captures the essence of true Red Velvet, with its delicate flavors of cocoa, vanilla, and a slight tang from homemade buttermilk. While this recipe doesn’t rely on whipped egg whites, the combination of yogurt and oil ensures a moist, velvety crumb—perfect for a fast bake.This is my speedy take on Red Velvet cake, ideal for those looking to indulge in no time. No need for an oven, no lengthy prep—just a microwave and a few simple ingredients. The result? A surprisingly light cake, despite its quick preparation, topped with an irresistible cream cheese frosting. This cake masterfully balances cocoa and vanilla, with that signature tangy twist that sets it apart. Simple to make yet still spectacular to enjoy, this is the microwave Red Velvet cake you’ve been waiting for
- 1/2 Cups (180g) Maida ((all-purpose flour))
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 3/4 cup Powdered Sugar ((150g))
- 1/2 cup Vegetable Oil ((100g))
- 1/4 cup Yoghurt ((60g))
- 1 tsp Vanilla Extract
- 1 cup 1 Milk ((200g))
- 1 tsp Lemon Juice
- 4-5 drops Red Food Color
Grease a 7-inch microwave-safe dish and set it aside.
In a small bowl, mix the milk and lemon juice to create homemade buttermilk. Let it sit for about 5 minutes.
In a separate bowl, sift together the Maida, baking soda, and cocoa powder. Set aside.
Using a handheld mixer, beat the vegetable oil and powdered sugar on medium speed for about 1 minute until smooth and well combined.
Add the yogurt and vanilla extract, and continue beating for an additional 1-2 minutes.
Incorporate a few drops of red food coloring to achieve your desired shade. Beat until all ingredients are well combined.
With the mixer on low speed, add the dry flour mixture in two additions, alternating with the homemade buttermilk. Begin and end with the flour mixture.
Mix until the batter is smooth and uniform.
Pour the batter into the prepared microwave-safe dish.
Microwave on normal settings for 5-6 minutes. Check for doneness by inserting a toothpick; it should come out clean. If needed, continue microwaving in additional 30-second intervals until the cake is fully cooked.
Allow the cake to cool completely in the dish.
While the cake is cooling, prepare your favorite cream cheese frosting or icing.
Once cooled, generously frost the cake.
Chill in the fridge for 30-60 minutes to set before slicing.
Hello! I’m Jessica Carter, the passionate baker behind Sweet Creations. My love for pâtisserie began in my grandmother’s kitchen, where I learned that baking is about more than just recipes—it’s about love, patience, and sharing. This blog is my way of continuing her legacy, sharing what I’ve learned, and bringing a little sweetness into your life. Let’s bake something special together!
