Red Velvet Pound Cake



Ready In:

1 hour 10 minutes




  • 2 1/2 cups all-purpose flour (maida)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 Tbsp unsweetened, cocoa powder
  • 1 1/2 cups sugar
  • 1 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup buttermilk (chaas/ majiga)
  • 1 teaspoons vanilla extract
  • 25ml red food coloring, more or less depending on how deep you want the color
  • 1 tbsp white vinegar

Step by Step Instructions

  • Mix together, flour, baking soda, baking powder and salt and set aside. Separately, combine the sugar and the oil set aside.
  • Mix eggs, buttermilk, food colour and vanilla in a separate bowl. Ensure all ingredients blend well. Then add the white vinegar. Then slowly whisk in all the wet and dry ingredients forming the cake batter.
  • Grease an appropriate size baking tray. Preheat the oven to 320F. Pour the batter into the tray and bake for half an hour (or until a toothpick when poked into the cake, comes out clean).
  • Then remove from oven and upon completely cooling, remove the cake gently separating the edges.
  • Frost the cake with cream cheese. (The cake is delicate and you may have to refrigerate it to make it stiffer, before applying the frosting).