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Red Velvet Cake with Nutella butterceam frosting

Moist, egg-less red velvet cake topped with yummiest and easiest Nutella-buttercream! You don't wanna miss making this easy cake for your Valentine.

I bring to you the very famous Red velvet cake for Valentine's day dessert. Since my husband is fond of red velvet cake, it has been on my to-do list for sometime now. And Valentines day gave me a reason to finally overcome my fears and attempt it. I was jumping with joy when cake came out red from the oven! I know I am going to make this romantic cake for him on Valentines day.

One of the most popular dessert these days, red velvet cake originated in United States. From red velvet brownies, red velvet cupcakes, red velvet macaroons to red velvet cheesecake, all that people want to eat for dessert is something red velvet! I first had Red velvet cake in a popular eatery in Mumbai and went gaga over it. I have been wanting to make it since then.

Traditionally Red velvet cake is made with Cream cheese frosting to give this moist sweet cake slight tang. But Nutella fan that I am, I covered this cake with light and fluffy Nutella buttercream and it tasted wonderful.

This bright red and dramatic looking cake is rather easy to make. Topped with my delicious Nutella buttercream, it is a dessert which you will make repeatedly for celebrations in your family.You can cover it with other frosting too like whipped cream, cream cheese, chocolate ganache, royal icing.

Enough already! Don't you just wanna dig in?



60 gms semi-soft butter
1/2 tin milkmaid (condensed milk)
125 gms flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp cocoa powder
1 tsp vanilla essence
3/4th cup yogurt**
1/2 Tsp white vinegar*
2 Tsp powdered red food colour***/ 3-4 drops liquid or gel colour 

Nutella buttercream

1/2 cup semi-soft butter (I used Amul)
1/2 cup nutella
6 Tbsp icing sugar (Add less if using unsalted butter)
2 Tbsp milk


Preheat oven at 180 degrees Celsius for 10 minutes.

Sift flour, baking powder, baking soda and cocoa powder and set aside.

Using an electric beater, cream milkmaid and butter together untill lighter in colour and fluffy.

Slowly tip in sifted dry ingredients, one at a time in three parts. Gradually add yoghurt and red food colour till you get desired colour.

Mix vinegar and vanilla essence while adding last part of dry ingredients.

Pour batter in the cake mould and bake at 180 degrees for 25-30 minutes or till baked through. Check by inserting a skewer or a knife.

Take out of oven and let it rest for 10 minutes. Then release from the tin.

After an hour, using a cake knife, carefully cut cake horizontally into two parts for frosting.


Cream butter with electric beater until light and fluffy.

Add 6 tbps of icing sugar and beat it more till sugar is incorporated. Finally tip in Nutella and 2 Tbsp milk and beat everything together for 2-3 more minutes.

Spread frosting on 1st cake layer and cover it with another cake layer. Spread rest of the frosting on top of 2nd cake layer and cover sides of cake too. Create patterns if you wish and top with crumbs of cake for decoration.

Slice and serve!


*Adding vinegar might sound bizarre but don't worry there's no sour taste in this cake. It is added to enhance red food colour otherwise you won't get the desired colour in your cake.

**Yoghurt is added to make it moist and live up to its name! Cake becomes all the more moist next day because of yoghurt. Yogurt also acts with vinegar and brightens up colour of cake.

***Amount of red colour to be added varies with different brands. So that is a judgement call. Remember colour is going to deepen during baking. I forgot to take a picture of the batter but you can google "red velvet cake batter image" and see what the colour should be like. Add colour accordingly.

If you are using liquid food colour or gel, add about 3-4 drops and mix in the batter and then add more if required.

If you try this recipe, don't forget to give your feedback. Take a picture and tag #fascinatingfoodworld on Instagram.

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More desserts

Eggless Strawberry and almond meal cake with orange glaze and more strawberries


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