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Red velvet cake drenched in condensed milk
Prep Time
20 mins
Cook Time
25 mins
 
The cake tastes good even without the cream cheese frosting. Just don't skip the condensed milk.
Servings: 2 , 8 inch cakes or 1, 9*13 inch cake
Ingredients
  • 2 cups 240g All Purpose flour/maida
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2 tablespoons cocoa
  • 1/2 cup 120ml + 2 tablespoons vegetable oil
  • 1 and 1/2 cups 300g sugar
  • 1 cup buttermilk Substitute
  • 3 Large eggs
  • 2 tablespoons red food color
  • 1 teaspoon vinegar
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup condensed milk
  • CREAM CHEESE FROSTING: Optional
  • 12 oz 350g cream cheese
  • 8 oz 235g unsalted butter
  • 4 cups 450g confectioners sugar
  • 1 tablespoon heavy cream or milk
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 Degrees Fahrenheit or 175 Degrees Celsius. Grease and dust two 8 inch cake pans.
  2. Whisk the dry ingredients, all purpose flour + salt + baking soda + cocoa and keep aside.
  3. In another bowl, add oil + sugar and beat until the sugar dissolves. Add eggs + food color + vinegar + vanilla and combine well.
  4. Now add the dry ingredients to wet ingredients in 3 batches alternating with buttermilk, beginning and ending with flour. Mix only until combined. Do not over mix. Pour into the prepared pan and lightly tap this on the counter about 4-5 times.
  5. Bake for 35-40 minutes or until a skewer inserted in the center of the cake comes out clean. After 5 minutes, transfer into a wire rack to cool completely.
  6. Place the cake on a serving tray. Poke holes all over the cake and pour 1/2 of the condensed milk. Place another cake on top and repeat the same process.
  7. CREAM CHEESE FROSTING:
  8. Beat cream cheese well until soft. Add butter and sugar and beat well until soft and fluffy. Taste and adjust the sugar if needed. Stir in heavy cream and vanilla and beat for additional minute.
  9. FOR TWO TONED COLOR: Take one cup of frosting in another bowl. Add the food color of your choice. (I added 10 drops of yellow food color, Gel food color is ideal since it won't dilute the icing).
  10. Take a piping bag, invert it halfway, place it in a glass and fill it will yellow frosting. Take it out and press the sides together so that the colorful frosting is all over the piping bag.
  11. Open it up again and place it in the glass. Now add the white frosting. Close the piping bag, get rid of the air bubbles and start piping.
  12. PIPING ROSES: I used a star decorating tip. Refrigerate the icing for 20-30 minutes before you start piping.
  13. Check out the video below which I found on youtube.
Recipe Notes

Its better to use two cake pans instead of one. Too much batter in one pan will increase the baking time, and will make the cake dry because the outside will get done quickly, while the center will be undone.

Enjoy the icing videos I found on youtube:

How to make rose swirl design on cake

How to make two toned color icing