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3 Layer Red Velvet Cake made in the Microwave!!! You won't believe how soft and moist this cake is that was made in a microwave

3 Layer Microwave Red Velvet Cake

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Hi Bold Bakers!

What if I told you you could make a Big and Bold 3 Layer Red Velvet Cake in under 10 minutes? Now, you’re thinking, “Gemma, no way!” Well, it is 100% possible, you just need a few ingredients and a microwave. You, too, can bake my 3 Layer Microwave Red Velvet Cake in a matter of minutes.

I have experimented with countless microwave recipes from my original 3 Layer Vanilla Cake Made in the Microwave, to an entire Microwave New York Cheesecake made in under 5 minutes not to mention all of my 100 Mug Meal recipes. I can hardly believe it is possible to make a cake this decadent in the microwave, but I did it, and you can too. This cake is moist and light in texture, with a hint of chocolate, a touch of cinnamon and of course a lovely red color. You will love it!

This cake is the real deal.  You make it with good quality cocoa powder, sugar, butter, eggs, buttermilk, oil and red coloring. Not only is this cake a cinch to microwave, but a joy to mix up, as the batter is made all in one bowl and with no special equipment.

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After adding the wet ingredients into the dry and mixing, I pour the batter into 3 silicone cake pans. I use these Silicone Cake Molds. This is the secret baking cakes in the microwave as the silicone ensures the cakes cook evenly in just a few minutes without sticking to the pans.

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When each layer has been microwaved allow them to cool. Then you can frost them just like any other cake. My 3 Layer Microwave Red Velvet Cake gets some very special treatment as it is frosted with my decadent and delicious best-ever cream cheese frosting. While this cake cuts down on the cooking time it is over-the-top on flavor and presentation.

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When frosting the cake I make it look rustic, leaving big swirls of frosting on the top and sides. You can do it your own way!  Last but not least I decorate the cake with additional red velvet crumbs. This 3 Layer Microwave Red Velvet Cake is one of my most beautiful to date. I cannot wait for all of you to get MICROBAKING!

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4.8 from 11 reviews
3 Layer Microwave Red Velvet Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 10-12
Ingredients
  • 2½ cups (12½oz/ 375g) all purpose flour
  • 1½ cups (12oz/ 360g) sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons cocoa powder, sifted
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cups (8fl oz/ 240g) vegetable oil
  • 1 cup (8oz/ 224g) buttermilk
  • 2 tablespoons red food coloring, (A gel or paste is best for a strong color)
  • 2 teaspoons vanilla extract
  • My Best Ever Cream Cheese Frosting
Instructions
  1. To make the 3 layer microwave red velvet cake grease 3 x 7¼ inch silicon cake pans and set aside. Note you can use a 6, 8 or 9 inch mold/dish as long as it is microwave safe.
  2. In a large bowl whisk together the flour, sugar, cinnamon, cocoa powder, baking soda and salt.
  3. In a separate jug, whisk together the eggs, oil, buttermilk, food coloring and vanilla.
  4. Whisk the wet ingredients into the dry ingredients until just combined. Don't be tempted to over mix as this will make for a tough cake.
  5. Next divide the batter evenly between the 3silicone cake pans.
  6. Microwave each layer of the cake separately for 2 minutes and 30 seconds, checking the cake around the 2 minute mark to ensure it does not over bake.
  7. After microwaving each layer of the cake remove from the microwave and allow to cool completely before turning out onto a flat surface.
  8. While the cakes are cooling prepare the cream cheese frosting and chill until needed.
  9. Assemble the cake: Place one cake layer on your cake stand. Gently spoon on about ¼ cup of the cream cheese frosting.
  10. Using an offset spatula smooth the frosting out into one thin layer across the cake.
  11. Stack the next layer of cake on top of the first frosted cake and repeat the process until all 3 layers are stacked and frosted.
  12. Next frost the outside of the cake. Apply a crumb coat layer to the cake. Use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake.
  13. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting.
  14. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. You shouldn't have any red crumbs floating around in the final frosting layer now, but some might sneak in :).
  15. Generously swirl the cream cheese frosting on the top of the cake to create those classic swirls of frosting.
  16. Lastly decorate the top of the cake with red velvet crumbs or as desired.
  17. To store, cover the cake with cling wrap and place in the fridge for up to 4 days.
Notes
All microwaves have their own way of baking, depending on the wattage and the technology. It is important to monitor the bake. Check at 2 minutes, if the cake feels barely firm to the touch on top, it is baked. You can then check it will a skewer/toothpick.
You can bake this recipe in a traditional oven too. Select 180C/350F and bake for about 25 minutes. Monitor the bake in the usual way.

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77 Comments

  1. Rithu.L.Abraham on February 15, 2018 at 10:21 pm

    Hi Gemma
    Can you please tell me what is the ratio of
    Egg : flour and egg : fat in a basic cake recipe.

    • Gemma Stafford on February 16, 2018 at 4:06 am

      Hi there,
      Yes, I can.
      There is a sponge cake, called a Victoria Sponge, which is a light and delicious cake, which takes other flavors beautifully.
      I used this recipe here: https://www.biggerbolderbaking.com/painted-cake/.
      It is really easy to remember too, equal quantities of butter/sugar/flour and 1/2 that quantity of egg.
      So, 4oz butter, 4oz sugar/4oz flour, 2 eggs (additions like vanilla, cocoa etc to taste).
      You can see how east it will be to multiply this up, or divide, and it works well for cupcakes too.
      Experiment with this one,
      Gemma 🙂

      • Rithu.L.Abraham on February 16, 2018 at 4:38 am

        Hi Gemma
        Actually I had tried out that cake and it came out delicious. I wanted to create (experiment) my own cake recipes. So just wanted to know if there was any ratio to be followed ( based on the amount of the flour) when it comes to using egg and butter. I couldn’t find any ratios of egg : flour and egg : fat though I had googled a lot. I got details about the sugar, liquid n all. Just could not find the egg and fat based on d amount of flour.

        • Rithu.L.Abraham on February 16, 2018 at 4:51 am

          Sorry I ment flour : egg and flour : fat for those recipes that calls for the use of liquid

        • Gemma Stafford on February 17, 2018 at 12:10 pm

          Hi there,
          Yes, I know what you mean.
          There are cake batters which are proportional, perfectly so.
          2 quantity butter, 2 quantity sugar, 2 quantity flour, 1 egg + baking powder, flavoring etc.
          My crazy cupcakes follow this recipe, as does my celery stamp cake here: (https://www.biggerbolderbaking.com/painted-cake/).
          The good thing about this is that you keep it in your head! 4:4:4z:2, for 12 cupcakes, double that for an 8 inch 2 layer cake etc.
          This is ounces, it is what I grew up with, but you will understand what I mean.
          Good question,
          Gemma 🙂

          • Rithu.L.Abraham on February 17, 2018 at 12:30 pm

            Thank you Gemma



  2. Aparna Sangal on February 14, 2018 at 2:20 am

    Hi Gemma

    Wow! Red velvet cake in microwave, I still have to try this..am sure, it will turn out pretty good. I have a small recommendation..please could you make a chart or something similar where we can change the number of people it will serve and the ingredient quantity changes automatically..not sure if you get what I’m trying to say. Like I don’t want to make such a big cake, and just so that it serves 5 people, if I feed 5 and I get the measurement accordingly.

    • Gemma Stafford on February 14, 2018 at 2:34 am

      Hi there,
      Haha! I hear you, but it is math really.
      Most recipes are easily reduced, but there is a point at which it becomes a different recipe, this is particularly true of things like raising agents.
      When you reduce a recipe, or multiply it up, you must write it down, then divide every ingredient as required. This will ensure that you get it right.
      From my perspective I would need to do this, then try it, and really this is what you must do too. Have a go! some recipes are so proportional that it is easy. This frecipe is a case in point (https://www.biggerbolderbaking.com/painted-cake/).
      I hope this is of help to you,
      Gemma 🙂

  3. Pavithra on February 13, 2018 at 7:42 am

    Thanks for the lovely recipe. This was my first 3 layer cake. I replaced cream cheese with whipped cream. My friends loved it. I used the same batter for microwave and oven. I also have an issue with whipping the cream. It’s too thin and I can’t decorate my cake. Please advise

    • Gemma Stafford on February 13, 2018 at 8:33 am

      Hi there,
      This is a bit of a conundrum for me. I am delighted you worked the Red Velvet cake recipe so well.
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes. The higher the fat content the better this cream will hold up. If you are using a manufactured product then your result will be different. I would not know how to advise on a cream which is not a fresh natural produce.
      FYI: Whipped fresh cream can be stabilized with a little cornflour/cornstarch. You can add this to powdered sugar and whip it through.
      Gemma 😉

      • Pavithra on February 15, 2018 at 7:32 pm

        Thanks a lot 🙂

  4. Pallavi on February 12, 2018 at 9:34 pm

    Hi Gemma,

    AWESOME Recipe…

    I am from India and passionate about cooking, I tried Red velvet microwave recipe and turned perfectly as expected even more than expectation.

    My husband loved it thanks for sharing your quick and tasty recipes.

    A question, can we bake same in Oven without adding any additional ingredients?

    • Gemma Stafford on February 13, 2018 at 6:39 am

      Hi there,
      Thank you for your kind comments, I am happy that you liked this recipe.
      Yes, you can bake this in a conventional oven. Choose 180C/350F, bake in center of the oven, for about 25 minutes, than check it for done-ness!
      Gemma 🙂

  5. Patricia Odahara on February 12, 2018 at 8:19 am

    How bout 500w? How many minutes?

    • Gemma Stafford on February 12, 2018 at 3:21 pm

      Maybe cook it twice as long as I did. Around 3 1/2 -4 minutes a layer.

  6. Marc on February 9, 2018 at 4:58 am

    My oven toaster is just small and when i bake brownies the top of it goes black. While the boottom is unbake ,what can i do? I only use oven toaster it has only 6 onches high from the bulb light of the oven toaster

    • Gemma Stafford on February 10, 2018 at 6:12 am

      Hi Marc,
      I know this can be a problem with OTG type ovens, and really I am not sure how it can be resolved.
      I am wondering if it is working properly! If you can select the temperature, then there must be a thermostat, and this should mean that the heat is consistent!
      I am sorry, I think I would need to test this oven, perhaps you can have it checked in the store!
      Gemma 🙂

  7. Marc on February 9, 2018 at 4:55 am

    My oven toaster does not have temperature ,it has only timer , how many minutes can i bake it in oven toaster?

    • Gemma Stafford on February 10, 2018 at 6:14 am

      Hi Mark,
      Ah! lightbulb moment! I just responded to you, and it seems that I did not have it right!
      I think this is not an oven per se! more of a toaster, and it could not bake for you if you cannot determine the temperature, I am sorry,
      Gemma 🙂

  8. Fatima Soler Aguilar on February 8, 2018 at 8:03 am

    Hi Gemma,
    Is it also possible to do in the microwave the carrot cake sponge?
    Regards,
    Fatima

    • Gemma Stafford on February 9, 2018 at 5:14 am

      Hi Fatima,
      I really do not know, as I have not tried it.
      However most sponge type cakes wil bake well in the microwave. I would not prepare a full batch to try, but a reduced one. The best Ever Carrot cake is a big cake.
      (https://www.biggerbolderbaking.com/small-batch-cupcakes-spring/) you could try tis little recipe as a tester, it would work well for you I believe!
      Gemma 🙂

  9. Caroline on February 7, 2018 at 2:39 pm

    Hi Gemma
    So I dont really like cinnamon, but I’m going to give this a whirl, for the benefit of others and my culinary based curiosity.

    What is worrying me about this (microwave pursuit), is my basic baking understanding. You say in your recipe Notes section, ” Check at 2 minutes, if the cake feels barely firm to the touch on top, it is baked.” I’m aghast! Can I ask, as it’s baked in the microwave does it behave differently. Ie. Not spring back? Yikes re. barely firm!?

    • Gemma Stafford on February 8, 2018 at 4:00 am

      Haha! Caroline, you made me laugh!
      Actually yes, microwaves bake in a different way to a conventional oven. Microwaves generate heat internal to the food, vibrating the water/fat/sugar molecules, and distributing this heat through the food. It is very fast. The problem is that it can over cook really quickly, and this is why I say ‘barely’ firm. Yes, it should spring back, not be wet.
      Many people use a microwave as their only oven, and are really practiced in this, it is a learning curve!
      Thanks you for this question,
      Gemma 🙂

  10. Luna on February 6, 2018 at 9:19 pm

    I was wondering how we would adjust the time for the cake if we divide it into two layers instead of three. Would it take longer? And if so, how much longer?

    • Gemma Stafford on February 7, 2018 at 5:02 am

      Hi Luna,
      Yes, it will take longer, though I am not sure how much longer. I did not try this.
      Microwave cooking happens in the food, the heat is generated by vibrating the water, fat and sugar molecules in the food, and the heat is distributed in this manner.
      The size, shape, and material in the pans matters, as does the technology of your microwave, and this is why this is for you an experiment. So, bake for 4 minutes, then open the oven and check, touch it, if it feels firm to the touch it will be baked, then you can test it with a cocktail stick/skewer.
      When it is done, it will begin to pull away slightly from the pan, and it will feel right in the center. It does not need to be solid, just softly firm.
      I hope this is of help,
      Gemma 🙂

  11. Jan on February 6, 2018 at 9:52 am

    Looks so good & sooooo easy!

    • Gemma Stafford on February 7, 2018 at 6:22 am

      Hi Jan,
      Yes, and it is! You can try it too,
      Gemma 🙂

  12. Celine on February 6, 2018 at 7:15 am

    This cake is AMAZING! I halbed the recipe and made it in the oven by guessing the temperature and timing (180°c is pretty good) yet it came out perfectly. This cake is really easy to make and is moist and fluffy yet not too sweet. The recipe can also endure little changes, like I used plain milk instead of buttermilk and a little more cocoa powder and I was SHOCKED by the results. This is truly a great recipe.. I’m 13 and I did it on my own within an hour so anyone can do it too!!! Love this recipe so so much and I’m gonna save it in my phone forever😀

    • Gemma Stafford on February 6, 2018 at 8:10 am

      Hi Celine,
      Thank you for this very kind review of this recipe. I am delighted that you are getting to grips with baking, and also with adjusting recipes, and making them to suit you.
      This is ideal, and exactly what we do as we become more experienced, we just know what to do!
      I am really delighted with you,particularly for a young Bold Baker, carry on, you are great!
      Gemma 🙂
      Gemma 🙂

  13. Gina on February 6, 2018 at 2:47 am

    Hi Gemma
    You awesome! and I love the simplicity of all your recipes. I want to know if I can substitute the flour for almond or coconut flour and how much should I use?

    Thank you

    • Gemma Stafford on February 6, 2018 at 9:03 am

      Hi Gina,
      I think you can make this with a good all purpose gluten free flour, not too sure that all one type will work so well for you.
      Certainly almond flour, as a part of the wheat flour, would be a great addition, and for this add perhaps 2 oz almond flour, and omit 2oz of the all purpose.
      not too sure after that!
      Gemma 🙂

  14. Sophie on February 5, 2018 at 9:48 pm

    Hi Gemma,
    I would love to make this cake for Valentine’s Day but I don’t have any good quality red food coloring. Do you have any suggestions of a good one and where to get it?

    • Gemma Stafford on February 6, 2018 at 9:20 am

      Hi Sophie,
      I tend to buy this online, but I use a lot!
      (http://amzn.to/2BP8Oj2) this is Americolor, but Wilton is good too, and really for strong colors it needs to be a gel/paste.
      Beets are great, but the color produced is not what we expect of red velvet, though the action of the buttermilk on the cocoa tends to give a red-ish hue, this is where the idea came from!
      Gemma 🙂

  15. Dina Ali on February 5, 2018 at 3:41 pm

    Hi gemma I want to ask is this recipe makes the 3 layers or just one layer and I have to triple the ingredients? Also if I don’t want to use butter milk is there any substitutes to give the same results?

    • Gemma Stafford on February 5, 2018 at 9:07 pm

      Hi Dina,

      You can use regular milk and mix in lemon juice like this

      This recipe makes 3 big layers 🙂
      Gemma.

  16. JenS on February 5, 2018 at 3:30 pm

    Would this work using a different color? I want to make a light pink velvet cake. Thank you!!

    • Gemma Stafford on February 5, 2018 at 8:51 pm

      for sure it would. Add any color you like 🙂

      Ps i have pink velvet cupcakes coming this Thursday coincidentally.

  17. Marc on February 5, 2018 at 8:12 am

    Can i use soy milk (made from beans) instead of buttermilk?
    Can i leave the cinnamon from the recipe?
    Can i bake it in the oven toaster?
    Thanks gemma

    • Gemma Stafford on February 5, 2018 at 9:04 pm

      Hi Marc

      1, yes you can use soy
      2, yes you can leave out cinnamon
      3, yes you can bake it in a taste oven at 350oF (180oC) for roughly 35-40 minutes.

      GEMMA 🙂

  18. Roberta on February 4, 2018 at 4:13 pm

    Hi, I’m an Italian user😍😍Have I to use the microwave at 800w?or less??

    • Gemma Stafford on February 4, 2018 at 5:30 pm

      Hi Roberta!

      Microwave each layer for around 3 minutes then check on it 🙂

  19. val_kiri on February 4, 2018 at 12:17 am

    Hello, Gemma:)
    I baked this cake yesterday and it seemed to me that it had a bit of an oily taste. Can i do smth with that? Can i replace 1/2 cup of oil with same amount of buttermilk? Can i use butter instead of oil?

    • Gemma Stafford on February 4, 2018 at 5:16 pm

      Hi Val,

      I reduced the oil by 1/3. I think you can get a great result with a little less oil.

      If you want to do something with this cake you could make cake posts or make a type of trifle and crumble the cake between layers of cream and strawberries 🙂

      Gemma.

  20. Eileen on February 3, 2018 at 4:54 pm

    Hi Gemma

    Greeting from Ireland I love your recipe. My microwave is 850 watt can you give me an idea of how many minutes to bake the cakes ? So looking forward to trying it out

    Regards

    Eileen

    • Gemma Stafford on February 4, 2018 at 4:35 pm

      Hi Eileen,

      Really glad you like my recipes. I would say roughly each layer will take 3 minutes. Then check it and proceed form there.

      Tell Ireland I say hi!! 🙂

  21. Any on February 3, 2018 at 8:21 am

    Hi Gemma!
    This cake last up to 3 days because after that it will become dry?

    • Gemma Stafford on February 3, 2018 at 12:33 pm

      Hi,

      yes it will keep fresh up to 3 days.

      Gemma.

  22. Rose Swedenburg on February 2, 2018 at 1:27 pm

    with your red velvet cake recipe you have buttermilk listed can i use rice milk instead i can not eat dairy?

    • Gemma Stafford on February 3, 2018 at 12:09 pm

      Hi Rose,

      Yes feel free to use a non dairy milk.

      Gemma.

  23. Rohini on February 2, 2018 at 6:26 am

    Hi Gemma, the cake looks amazing.
    I wanted to know if we can bake the cake in oven.. if yes can u tell me the temperature settings.

    • Gemma Stafford on February 3, 2018 at 12:15 pm

      You can bake this cake off in the oven in 8 or 9 inch tins at 350oF (180oC) for roughly 35-40 minutes.

      Gemma.

  24. Lou on February 2, 2018 at 2:32 am

    Hi Gemma 😊 How much time will it take if i bake it in my oven? I love all your recipes and i ‘ve already tried some of them. They all turned out delicious 😋 Thank you for sharing ❤ God bless you always 😊😘

    • Gemma Stafford on February 2, 2018 at 4:11 am

      Hi Lou,
      This cake can indeed be baked in a traditional oven. Bake at 180C/350F for about 25 mins. Do keep an eye on the bake, and of course in a large oven you can bake all together!
      Gemma 🙂

      • Nourin on February 2, 2018 at 7:10 am

        Gemma can we usr normal cakr mould instead of silicon moyld

        • Gemma Stafford on February 3, 2018 at 12:14 pm

          Whatever you use has to be microwave safe if you are planning on cooking it in the microwave. You can also bake this cake off in the oven in 8 or 9 inch tins at 350oF (180oC) for roughly 35-40 minutes.

          Gemma.

      • Sumit on February 2, 2018 at 8:09 am

        You are definitely the best Baker ever this recipe deserves five stars from every single viewer 💞💞this recipe is awesome as always 😋

        • Gemma Stafford on February 3, 2018 at 12:12 pm

          Thank you so much 🙂

  25. Smriti Jhamb on February 1, 2018 at 10:43 pm

    Hi Gemma
    Thank you for this recipe. I’ve never seen any recipe of red velvet cake with cinnamon. So I wanted to know that does that cinnamon brings so much cinnamony flavour or just adds a little cinnamon hint in the cake? Actually I’m not a big fan of cinnamon. So I wanted to know if it enhance the taste of the cake and add a very little hint of cinnamon taste or does it make the whole cake taste like cinnamon? Cause if it does then I’ll leave out the cinnamon but if it brings a nice flavour then I’ll add it.

    And secondly according to your egg substitute chart, in this recipe should I replace the eggs by increasing the amount of buttermilk or using yogurt or flax egg?
    Which one do you think is right for this recipe?

    Thanks🙂
    I’ll try it out and tell you how it turned out.

    • Gemma Stafford on February 2, 2018 at 2:46 am

      Hi there Smriti,
      I think I would use applesauce/flax egg/curd for this cake as an egg substitute.
      Cinnamon is usually a part of a red velvet cake, you can add it, vary the amount or leave it out, all will be well.
      Cinnamon tends to reduce the sweetness a little, and it is beneficial, an anti inflammatory, antioxident, and beneficial to blood sugars, though I am not too sure about the clinical research here!
      Let us see your results!
      Gemma 🙂

      • Maryellen on February 5, 2018 at 8:00 pm

        I thoroughly enjoy your pleasant spirit and joy . You have a lovely and articulate way of presenting your recipes
        I’m 72 years young and I’m always learning from you and your joy for bigger bolder baking is contagious. You are wonderful.
        🎂☕️ Thanks, Gemma

        • Gemma Stafford on February 5, 2018 at 8:54 pm

          Maryellen as I answer comments late at night it is really lovely to read yours. Thank you so much for your comment and being apart of the community 🙂

          Best,
          Gemma.

  26. faith on February 1, 2018 at 5:49 pm

    oh my gosh Gemma that looks heavenly

    • Gemma Stafford on February 1, 2018 at 9:39 pm

      Glad you like it, Faith

      Gemma 🙂

  27. Novos Aiko on February 1, 2018 at 12:21 pm

    Just asking if your microwave is just an oven or is it convection as well?
    Can I bake (bread – cake) in an ordinary micorwave oven? What kind of bakes can I not do?

    • Gemma Stafford on February 2, 2018 at 3:46 am

      Hi there,
      When I say ‘microwave baking’ or ‘microbaking’ I am using just the microwave element of my oven.
      This is true for all of the mug recipes too. Reading these recipes will tell you what works in the microwave, and by inference, what does not!
      Bread will not work for you, it has insufficient moisture, sugars and fat, and this is what the microwave energy uses to generate the heat in the food, which is how it cooks.
      It is worth doing a little research into this, there is lots of good research online.
      I hope this helps you, you will figure it out,
      Gemma 🙂

  28. Zafar on February 1, 2018 at 11:29 am

    Sooo delicious !!!! Just loved the way u made it in a simple manner. I’m surely going to try it out this weekend. Love u Gemma.

    • Gemma Stafford on February 1, 2018 at 9:45 pm

      Glad you like it, Zafar

      Gemma 🙂

  29. Mirna on February 1, 2018 at 10:07 am

    Thank you for sharing this recipe. I will plan to do it for St Valentine’s Day. Can I half the recipe—and if so—what size of silicone mold would you recommend? Is the mix enough for a 2-6 inches layers of cake? Also, what would be the cooking time for 1-layer cake?

    • Gemma Stafford on February 2, 2018 at 4:02 am

      Hi there,
      No! you can do the math here, because this is what it is.
      If one mix makes 3 x 6 inch cakes, then 1/3 of this will make one, 2/3 will make two!
      Write out the recipe, and divide each ingredient according to your method of measurement.
      Really 6 inch makes a small cake, I am not sure if you could get a smaller mold!
      Gemma 🙂

  30. Kriti12 on February 1, 2018 at 9:34 am

    Hi Gemma!!!! I am Kriti from India and I am big fan of your cake recipe which can be made in microwave. But i had a question that why my cake becomes little hard when it comes in contact with air?????

    • Gemma Stafford on February 2, 2018 at 4:04 am

      Hi there,
      I think it is because you are slightly over baking it! Watch it, when it feels barely firm to the touch it is done, remove it from the oven, allow to stand and the heat will further distribute. Then remove from the pans to allow to go cold.
      I hope this is if help to you,
      Gemma 🙂

  31. Eenash on February 1, 2018 at 9:21 am

    How about another frosting?

  32. Marie on February 1, 2018 at 8:57 am

    Hi Gemma, lovely video 🙂

    Can I please ask what brand of food colouring you’re using? This red is absolutely gorgeous and I could never get it with the ones I’m using.

    Thanks x

    • Gemma Stafford on February 2, 2018 at 4:15 am

      Hi Marie,
      I use Americolor or Wilton. (http://amzn.to/2BP8Oj2) this link will take you to Amazon, where you can check the out.
      Wilton I think is available around the world, not sure about Americolor!
      Gemma 🙂

  33. Rohini on February 1, 2018 at 8:39 am

    What are the oven temperature settings for this cake

    • Gemma Stafford on February 3, 2018 at 12:14 pm

      You can bake this cake off in the oven in 8 or 9 inch tins at 350oF (180oC) for roughly 35-40 minutes.

      Gemma.

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