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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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4.46 from 66 votes
3 Layer Microwave Red Velvet Cake
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 10 -12
Author: Gemma Stafford
  • cups (12½oz/ 375g) all purpose flour
  • cups (12oz/ 360g) sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons cocoa powder , sifted
  • 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
  1. To make the 3 layer microwave red velvet cake grease 3 x 7 1/4 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 3 silicone 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 1/4 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.
Recipe 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.

Get my Best Ever Cream Cheese Recipe!


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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Polly S on July 27, 2019 at 3:29 am

    Hi, Gemma!

    Can i use oil instead of butter?

    • Gemma Stafford on July 27, 2019 at 9:09 am

      do you mean can you use butter instead of oil?

      Yes, melt the butter and use the same amount.

      Happy Baking!

  2. Frimps on July 9, 2019 at 2:54 pm

    Hi Gamma,
    Thanks a lot for sharing these recipe with us.I have tried the normal oven red velvet cake several times and it always good. I wanted to try this recipe but I realized there is no butter or vinegar in the ingredients,so I wanted to find out if it will bake and taste nice like your other red velvet cake recipe?

    • Gemma Stafford on July 11, 2019 at 4:45 am

      Hi there,
      I think you can try it. The fat in this recipe is oil, but you can change that to butter if you wish, melt and cool the butter in the same amount.
      There are two acid ingredients in this recipe. One is buttermilk, and the second is cocoa. These both react with the alkaline ingredient here, which is the bicarbonate of soda. All will be well, give it a go!
      Gemma 🙂

      • Frimps on July 11, 2019 at 3:29 pm

        Tried it and it worked perfectly.I used cupcakes.Thanks

        • Gemma Stafford on July 12, 2019 at 8:35 am

          Fantastic! Gemma ????

  3. Laima on May 8, 2019 at 2:29 am

    Hi, Gemma! You are adorable!
    My question- Can i use mascarpone cheese for frosting, for this cake. Adding just powdersugar for sweetness. Thanks!

    • Gemma Stafford on May 9, 2019 at 2:17 am

      Hi there,
      8ozs/250g Mascarpone to 4ozs/125g of powdered sugar, that should do it for you.
      Beat the mascarpone then gradually add the powdered sugar and vanilla if using. Stop when it is incorporated, if you over whip it-it may curdle. Refrigerate it up to serving.
      Gemma 🙂

      Gemma 🙂

  4. Roshaney on March 30, 2019 at 5:22 am

    Hi…I tried this recipe in conventional oven but it was super duper flop…This turned out to be the worse cake which I made in recent times…The cake sinks in the middle and the middle portion is not getting cooked even after 45 minutes…my cake usually gets baked by 35 minutes….looking forward for tips…TIA

    • Gemma Stafford on March 31, 2019 at 1:53 pm

      Hi Roshaney,

      Oh I’m really sorry to hear that. This cake should have baked perfectly in the oven with no problem at all. Did you bake it in 1 large tin? it sounds like maybe it was incredibly thick.

      Hope this helps,

  5. Jackie Stevenson on March 29, 2019 at 12:13 am

    Hi gemma.
    I have to say I was SO skeptical about a micro cake. I felt sure it would be rubbery. Um, no! It came out great! Thank you so much!! But I must have the cheapest micro on the block, it took 3 minutes 30 seconds to bake. I am trying to cut down on sugar so reduced sugar to 3/4 cup and 1/4 cup brown sugar and 2 tablespoons honey and reduced oil by 1 tablespoon. It still tasted yummy!

    • Gemma Stafford on March 29, 2019 at 5:48 am

      Hi Jackie,
      You see, this is what I love about you bold bakers, willing to experiment to make the recipes your own. Well done you. The change in the ingredients explains the shorter cooking time too, great value all round,
      Gemma 🙂

  6. Mia on March 16, 2019 at 12:31 pm

    Can we use normal milk instead of buttermilk for this recipe?

    BTW, I love your channel & website!

  7. Laura on February 28, 2019 at 2:41 pm

    Hi Gemma,will this mix work for cupcakes too?can you do cupcakes in the microwave?

    • Gemma Stafford on March 1, 2019 at 1:32 pm

      WOW, i dont see why not, great idea!

  8. Cielo Mae P. Lacson on February 27, 2019 at 10:27 pm

    Good day, Ms. Gemma I don’t have a silicon cake mold, is there anything that I can use aside from the silicon cake mold? Can I use a aluminum alloy (non stick) pan? Thank you! More power. .

    • Gemma Stafford on February 28, 2019 at 4:39 am

      Hi there,
      Metal will not work for microwave baking. It will not allow the waves to penetrate the food, and will damage to magnetron.
      Use oven ware, like pyrex for instance, or ceramic bake ware, there are lots of things really, must be oven proof, and must not be metal. I hope you mange to find the right thing,
      Gemma 🙂

    • Cielo Mae P. Lacson on March 1, 2019 at 8:08 pm

      thanks Ms. Gemma.. my mother bought a ILO Multicooker set and it said that it can use for baking, it has 1,500 watts and it has timer and temperature, now my question is How much temperature does it need to cook the cake? Thank you for the quick response Ms. Gemma and more power..

      • Gemma Stafford on March 4, 2019 at 1:57 am

        Hi Cielo Mae,
        You need to consult the instruction book which came with your multi cooker. This is a great appliance, and mastering it will ensure great results in all of your baking. I cannot tell you how to operate this cooker for a cake, but the instructions, either in the book, or online will really help. Always a good idea to fully understand appliances before you start. You will not be sorry,
        Gemma 🙂

  9. Rupal on February 15, 2019 at 3:40 am

    Hi Gemma,
    A big thanks to you for your wonderful website and so user friendly tips, it all seems really easy. A big fan of you and your work. I am baking from last few years just as the need arises kinda. Now taking to the next level as a home baker to encash on my skills us satisfy my creative side.
    I made red velvet cake following your recipe exactly cut in half cause I wanted to make a smaller version and it’s eggless so used yogurt as substitute and frosted with regular fresh cream.
    My question is when I have added gel color in batter, it turned up perfect intense red but post bake it turned up darker, nice but the red as yours????.
    Yet to taste it.
    Thank you

    • Gemma Stafford on February 15, 2019 at 5:54 pm

      You might needed less color to get this shade. It is all about practice and taking down notes. Don’t fret. Give it another go!

  10. Sabeen on February 3, 2019 at 1:27 pm

    Hi Gemma, I owe you a big thanks for sharing this wonderful recipe, I made this cake for my husbands birthday, I baked it in the oven in 2 pans, the results were awesome, very moist cake and hardly takes any effort, can’t wait to try more of your recipes, thanks a mill n best wishes all the way from Ireland ☘️☘️☘️ Sabeen

    • Gemma Stafford on February 4, 2019 at 3:59 pm

      I am delighted to hear that! Its so fun and saves so much time!

  11. Edsie Fernandes on January 28, 2019 at 2:46 am

    Hi Gemma,

    I’m super impressed with your website. I have tried quite a few of ur recipes and I love all of them. My kids too are fond of watching your videos and get all excited to whip up a batch of either brownies or cakes. Thank you for sharing these amazing recipes . God bless.
    Today, I baked the red velvet cake it’s yummy just that I did not get the lovely red colour inspite of using gel colours. Could you tell me what possibly might have gone wrong?

    • Gemma Stafford on January 28, 2019 at 9:10 am

      Hi Edsie,
      It is the color! These vary so much in depth. A paste usually is really deep in color, and of course artificial, it is not possible to replicate this in a natural food dye. Originally this cake would not have had a dye, relying on the pink cocoa (slightly) and vinegar to bring this out. We use buttermilk here, you can add a little more vinegar to this too, and that too will help.
      That is the best suggestion I have for you, I am happy you liked the flavor!
      Gemma 🙂

  12. RachelleAWong on December 30, 2018 at 12:30 am

    Hi Gemma! Loving your website! My two year and four year old really enjoy watching your videos, too. I have made your red velvet cupcakes with yum cream cheese frosting. It turned out really moist and yum. I made it this time as mini cupcakes so that my toddlers don’t go too crazy over indulging on frosting. What I am needing advice about is the colour. It looked very red before and shortly after coming out of the oven. But as it cooled, it looked brown. Just a chocolate cupcake with a touch of cinnamon. Any tips of what kind of food colouring. I just used the drops.

    • Gemma Stafford on December 30, 2018 at 11:37 am

      Hi there! I’m delighted to hear you enjoy my recipes 😀 red is a tough one, i often have to use a lot more food coloring than directed to get the right color. I also suggest trying beet powder for a natural food dye!

  13. Neelu bhatia on December 25, 2018 at 9:07 am

    Hey gemma. Thnx for ur wonderful recipe for red velvet cake, carrot cake nd bday vanilla cake. Baked it today for my son’s bday on christmas. He just loved it. I assembled three flavours in each layer.bottom was carrot cake, middle layer vanilla cake with lots of sprinklers nd top layer was red velvet nd used cream cheese frosting. Love u Gemma.

    • Gemma Stafford on December 30, 2018 at 9:25 pm

      Wow, that sounds awesome! Great job 😀

  14. Sulfith on December 18, 2018 at 1:20 am

    Hi Gemma
    Can I add heavy cream in cream cheese frosting?if yes tell me quantity of cream to be added?gv me suggestions and method to add thz ingredient clearly .

    • Gemma Stafford on December 18, 2018 at 10:30 pm


      Hum, I’m not sure if the frosting really needs whipping cream. I don’t think it would taste very good to do a mix of cream cheese, butter and cream.

      If you wanted just to mix the butter and cream together that would be ok with some sugar and vanilla 🙂


  15. xoxogirl on December 9, 2018 at 1:01 pm

    Thank you so much this amazing recipe! this was my first time making a red velvet cake / microwaved cake. I’ll admit I did consider trying out this recipe before but was scared that the outcome wasn’t going to be as good as i wanted it to be. But now that I finally made it, I’m more than impressed. The making of this cake was no hardship at all. Everyhing went amazing, the cake batter didn’t stick to the side of the silicone pan, the cream cheese frosting was amazing. I’ll definitely make this again, but first I’ll have to try your other microwaved cake recipes! I highly reccomend it to everyone! And i would like to have one more question. Is it ok to use mascarpone instead of cream cheese? I want to make your carrot cake, but we only have mascarpone at home.

    • Gemma Stafford on December 10, 2018 at 3:07 am

      Hi there,
      Well done you! I am delighted to were brave enough to make this cake.
      Mascarpone will be great in a frosting, it is just a really rich cream cheese, all will be well.
      Thank you for this really great review, I am delighted,
      Gemma 🙂

  16. Valeriesultan on December 3, 2018 at 9:59 am

    About how many cups this recipe makes please

    • Gemma Stafford on December 3, 2018 at 4:35 pm

      Hi, this recipe will make about 8-10 sliced, servings.

      • Valeriesultan on December 10, 2018 at 9:53 am

        I meant about how many cups of cake batter Jaja sorry I something difficult question it’s just that that’s how I can know for my pan size how many times the recipe ( by cups of batter)

        • Gemma Stafford on December 12, 2018 at 7:38 pm

          If I’m understanding you correctly then this will make around 5 cups of batter.


  17. Shalu on November 27, 2018 at 10:52 am

    Hi Gemma

    Thank you so much for this wonderful recipe.I am very new to baking and I found this recipe really inspiring.I wanted to do something special for my daughter’s birthday and I succeed in making a microwave red velvet doll cake (my first cake to be honest) with this recipe. You are awesome.Keep inspiring !!!

    Also posting a snapshot of my cake 🙂

    • Gemma Stafford on November 27, 2018 at 4:19 pm

      Wow, thank you so much for the lovely message, i am delighted to hear that!

  18. Patricia Odahara on November 20, 2018 at 1:45 am

    A half of the ingredients please.. 🙁

    • Gemma Stafford on November 21, 2018 at 2:40 am

      Hi Patricia,
      This is just math!
      If you tell me how you measure the ingredients I will help you to divide it down. That can be more tricky if you use cups.
      If you weigh in grams then that makes it easy. write it out as it is, then divide every ingredient, that is important.
      I hope this is of help,
      Gemma 🙂

  19. Mira on November 11, 2018 at 8:16 pm

    My school has got a week-long fall break, so I’ll be taking advantage of the situation and baking this. Definitely gonna also use your cream cheese frosting recipe. Hopefully, my parents won’t mind the cost lol.

    • Gemma Stafford on November 12, 2018 at 9:48 am

      It’s so good! Send us a photo 🙂

  20. Mohor on October 4, 2018 at 1:46 pm

    Hi Gemma thank you for the lovely recipe. can I decided it into silicon cup mold?

    • Gemma Stafford on October 5, 2018 at 2:37 am

      Hi there,
      Yes, I think this will work well for you. Some may bake ahead of others, and this depends on your microwave and the technology.
      Try about 6 at a time, distribute them in the oven, and remove the bakes ones when ready.
      Thank you for being here with us,
      Gemma 😉

  21. Jove legaspi on October 3, 2018 at 6:11 am

    May i ask can i cook this in the oven instead of microwave? And if yes may i know what is the temp and time. Thank you so much

    • Gemma Stafford on October 4, 2018 at 6:02 am

      Hi there,
      Yes, that will work well for you. Bake at 180C/350F for about 25 minutes, depending on the size of the pan. you will need to keep an eye on it to check the bake,
      Gemma 🙂

  22. Eiman on September 29, 2018 at 12:28 pm

    Hi Gemma,

    Writing from sunny Glasgow here ;). For some reason I have never been able to find any red food colouring that doesn’t turn brown upon adding the wet into the dry ingredients. The colour of your cake is such a beautiful red. I tried Dr. Oetker gel food colouring but didn’t get near to your colour. As we don’t have American products (food colouring) here in the UK is there a brand you might be familiar with that I can try?

    • Gemma Stafford on October 1, 2018 at 12:26 pm

      Hi there Eiman,
      Lucky to be in a sunny Glasgow! Good to have you here with us. I use AMERICOLOR which gives me a great true red, and of course that is artificial. This is available on too, though perhaps not all of the range. wilton do a good job too.
      Red velvet cake, back in the day, would not have used a color, but relied on the cocoa, which has shades of red, the vinegar and buttermilk to react to create the reddish/brown color. It is exaggerated now with the modern versions. You do need a paste for best results too.
      I hope this is of help, and that you get the results you want.
      Incidentally Beetroot is still used in this type of cake for color, not the pickled version, but fresh beetroot, grated in to the mix, there are lots of recipes online for this. we must do it here too, a thought!
      Gemma 🙂

  23. Kiran J on September 20, 2018 at 12:53 am

    Hi Gemma.I made this cake.I had been wanting to make a Red Velvet cake ever since a long time.On seeing your recipe I made it finally and it came out great.Attaching photo of it.

    • Gemma Stafford on September 22, 2018 at 9:49 am

      Hi there Kiran,
      I saw this, and thank you so much for posting the photo. I am delighted you worked it well, and that you are here with us too,
      Gemma 😉

  24. Hang Thuy Nguyen on September 19, 2018 at 1:58 am

    Hi Germa, can i replace baking soda with baking powder.

    Thank you

    • Gemma Stafford on September 19, 2018 at 6:41 am

      Hi there,
      traditionally buttermilk and bicarbonate of soda is used in Red velvet recipes. The cocoa is also an acid ingredient. This is the leavening of the cake. I think if you change this in the recipe you may need to increase the baking powder to 2 teaspoons, and I think this will work well for you.
      Try it! It will not be a fail,
      Gemma 🙂

  25. Tiffany Filippi on September 18, 2018 at 1:53 pm

    Hi Jenna,

    I made the red velvet microwave cake for my husbands birthday this weekend since red velvet is one of his favorites. I must have done something wrong, it turned out dry. Any suggestions? He still loved it, and ate every last bit, but I would definitely love to perfect it.

    Thank you,

    • Gemma Stafford on September 19, 2018 at 8:01 am

      Hi Tiffany,
      I think, all things being equal, that you may have over baked this recipe!
      When you bake in the microwave the baking time changes according to number of variables. The power of the microwave, the temperature of the ingredients, they type of ingredients etc.
      Then you need to know how to check the doneness, if you will. A touch will tell you a lot. Press the top gently with your finger when it looks like it is done, and when it is is baked it will feel slightly firm to the touch.
      I hope this is of help to you,
      Gemma 🙂

  26. Desynee on September 9, 2018 at 8:38 pm

    Hi Gemma,

    How many cups of cream cheese frosting did you use for this recipe?

    Thank you

    • Gemma Stafford on September 10, 2018 at 4:33 am

      Hi there,
      When you have a question about this type of thing you should go back to the recipe and add up the ingredients in the list, this will tell you what you need to know.
      Here is the recipe for the large batch of this frosting, and it will be 7 cups of frosting.
      5 cups (1 lb 4 oz/ 575g) powdered sugar, sifted lightly to remove any lumps
      2 cups (16oz/454g) cream cheese, at room temperature
      ½ cup (4oz/115g) butter, at room temperature
      1 tablespoon vanilla extract.
      For the three layer cake here you will need 4 – 5 cups of frosting, but you can use it in such a way as to make it work for your cake. About 1/3 less ingredients should do it for you,
      Gemma 🙂

  27. Khadija on August 26, 2018 at 12:29 pm

    Hi gemma ,
    I wanted to know if i can bake this in an oven?

  28. Dikla Shain Ben Avraham on August 22, 2018 at 10:25 pm

    Hi Gamma. Gritting from Israel. My name is Dikla and I love your recipes.
    I have some questions.
    how many cupcakes can I make with this amount of mixture?
    And can you please make some cupcakes recipes for the microwave, for cupcakes lovers like me. ????

    • Gemma Stafford on August 23, 2018 at 3:34 am

      Hi there,
      thank you for being here with us in Israel, we have so many Bold Bakers all over the World, it makes the world seem like a small place.
      The general rule would be to count up the weight of the ingredients, loosely, and every cup cake will take about 2ozs/60g of the recipe.
      This recipe will make about 18 cupcakes, depending on the size. Cupcakes now tend to be muffin sized! Try it.
      If you intend to bake these in the microwave, bake in small amounts, so 6 at a time or so, circle them too, this helps with the heat distribution, some may bake ahead of others. If in doubt reduce the microwave level to Med high/75% and monitor the bake. When they feel barely firm to the touch they are baked!
      Gemma 🙂

  29. Asma on July 28, 2018 at 2:38 am

    Hi gemma..this looks amazing .. can we use this recipe for a double layer instead of tiple layer and cook in the normal oven rather than microwaving?

    • Gemma Stafford on July 28, 2018 at 8:48 am

      Hi Asma,
      Yes, this is perfectly possible. two 8 inch pans, bake at 180c/350f for about 25 mins, but keep an eye on it at 20 mins or so.
      Thank you for being here with us,
      Gemma 🙂

  30. suehappywanderer on July 20, 2018 at 7:10 pm

    Hi Gemma

    I have made several things from your recipes and enjoy your video presentations. I made the velvet layer cake yesterday evening and iced it today. I have never made a cake in the microwave before. It turned out a little underdone and the icing was firm but not set. Not quite sure where I went wrong. However it tasted great!! Will try it again to improve my technique.

    • Gemma Stafford on July 22, 2018 at 3:42 pm

      delighted you like this!!! Practice makes perfect 🙂

      Happy Baking,

  31. kellie on June 24, 2018 at 12:35 pm

    can u please suggest me something for frosting instead of cream cheese?

    • Gemma Stafford on June 25, 2018 at 4:00 am

      Hi Kellie,
      Really a simple buttercream will do it for you. The traditional frosting for red velvet cake is actually a cooked frosting, not so commonly used now. This is like a Bechamel sauce really. You can google this, you may like it too. the ingredients are as follows:
      1 cup full fat (250ml) milk/half and half, or cream.
      1/3 cup (40g) plain/ all purpose flour
      1 cup butter (225g)
      1 cup sugar (200g) (granulated, caster is ideal)
      1 teaspoon vanilla
      I hope this is of help.
      Gemma 🙂

  32. Euge F. Pérez Moya on June 23, 2018 at 2:59 pm

    Hi! I´m from Argentina, Today I made this recipe, and it came out INCREDIBLY rich. I cooked it in two layers and divided them into the middle, and I got four layers.

    I give you the frosting recipe I use for this cake, which does not have butter, so it’s lighter:
    300g of cream
    300g of cream cheese (firm)
    100g of powdered sugar
    4 g of gelatin without flavor hydrated in milk and melted.

    Beat the cream with the vanilla sugar until it forms almost firm peaks, blend in the melted gelatin and beat until the cream is firm.
    integrate the cream cheese CAREFULLY.

    and ready to use! You can perfectly fill a 4-layer cake and decorate it.

    Greetings and thanks for the recipe!

    • Gemma Stafford on June 24, 2018 at 2:43 am

      Hi there,
      Good job you!
      Thank you too for the recipe suggestion for frosting, I will need to try this one! Other bold bakers will be delighted with this too. I am happy that you got on well with the red velvet recipe, well done you,
      Gemma 🙂

  33. Suganya Kannan on June 20, 2018 at 4:14 am

    can I use vanilla buttercream instead of cream cheese frosting in this recipe.

    • Gemma Stafford on June 20, 2018 at 9:13 pm

      Yes you can, that will work well.


  34. Kristian on June 19, 2018 at 5:29 pm

    Dear Gemma,

    It seems to be hard to find a 1200 w- microwave in Europe. When you do this in your microwave may I ask, do you use a standard microwave setting 1200w or a grill function? I know some of our european microwaves have the function to go up to 1200 w when using a grill funtion/setting.

    Otherwise I suppose I could convert time from 1200w to 800w, but I am completely sold to the idea to make a sponge cake in 3 mins!!

    When making this cake in fan oven, any recommendations? (Apart from that every oven is different) thanks!!!

    Kristian, Sweden

    • Gemma Stafford on June 20, 2018 at 12:28 am

      Hi Kristan,
      Good question. When I bake in the microwave it is with just microwaves, we like to call it micro-baking!
      My oven is a combination oven, but each function is selected separately, and mainly I use it as a microwave oven only.
      The power level of a microwave is about time really, the higher the wattage the quicker it will be. A 800watt oven will be a bit slower, but other than that it will work well for you. You will need to monitor it the first time or two. The temperature of the ingredients and the room temperature will also affect the time. In the main oven I would bake this at 160C/325F for about 35 minutes, but you will need to monitor it.
      I hope this is of help,
      Gemma 🙂

  35. Aparna on June 10, 2018 at 6:10 am

    Hey Gemma! Which sugar is to be used in this recipe? Powdered sugar or the normal granulated sugar? And one more thing, for egg substitution, can I use more amount of buttermilk or try some other ingredients?

    • Gemma Stafford on June 11, 2018 at 2:53 am

      Hi there,
      for a sponge cake it is almost always a granulated/caster sugar, unless the recipe says differently.
      I would not use more buttermilk for this. Try a flax egg/chia egg instead. This is a useful thing to have in your store cupboard. ( this will give you the idea.
      Gemma 🙂

  36. Divya Gupta on June 4, 2018 at 11:07 pm

    Can this be made eggless? What ingredient to use to make it eggless? Flaxegg? What quantity?

  37. Soumya on May 28, 2018 at 8:13 am

    Hi Gemma,

    Thanks a lot for your microwave recipes. It is a great inspiration for all those who doesn’t have an oven. I tried out the microwave red velvet cake and it turned out really good. I even tried the cream cheese frosting but it was a little bit grainy. I did all the mixing with my hand even for the frosting. But i’m not disappointed as the taste was awsome!!
    Eager to try out all of your microwave recipes and looking out for more easy and delicious recipes…

    • Gemma Stafford on May 28, 2018 at 8:43 am

      H ithere,
      I am really delighted to hear this. It is not all about equipment, it is about being determined, and brave, and giving things a go. Well done you, you will inspire others to try,
      Gemma 🙂

  38. Nemo73 on May 16, 2018 at 7:00 am

    Hi Gemma, thanks for your recipe, I’m gonna try it this weekend
    Can I reduce the amount of sugar in the cake? And also in the cream cheese frosting? Thank you

    • Gemma Stafford on May 16, 2018 at 7:41 am


      You can reduce it at the most a 1/4. Don’t leave out too much for you won’t get the same results.


      • Liz on November 16, 2018 at 9:37 pm

        I was wondering, this recipe has a substantial amount of cinnamon. I’m wondering if this is your own addition to the recipe or if it is traditional, as the few other red velvet cake recipe I’ve looked at don’t have any cinnamon to my recollection. Just wondering, I’m awaiting my silicon molds and red coloring grin Amazon any minute and am planning on giving this a try tonight. Also, Americolor has many different reds (red red, super red, tulip red, Coral red,etc), is there a particular one you favor for this recipe?

        • Gemma Stafford on November 17, 2018 at 1:50 am

          Hi Liz,
          Actually you have a point about the cinnamon, it is not in every red velvet cake recipe. Traditionally red food coloring was not used either, it was a dull red, due to the reaction of the cocoa (an acid ingredient) with the bicarbonate of soda (an alkaline) and of course the other ingredients, buttermilk and vinegar. It did not necessarily have cinnamon, and was more of a red-ish brown chocolate velvet cake. This was more by accident than design as originally the acids/alkaline were added to soften the crumb and the gluten. The cinnamon was a later addition and a choice, I suppose to distinguish it from chocolate cake.
          I use the red red color, but I am not too fussy about it as long as it is strong.
          The frosting too was traditionally an ermine frosting. This is a boiled frosting, and as this cake originated in the hot Southern states of the US, though this is arguable, it was designed to hold up well without spoiling. The color was a later addition, perhaps in 1930’s.
          I hope this is of help to you.
          Gemma 🙂

          • Liz on November 18, 2018 at 6:58 pm

            Thanks Gemma,
            I love how I can always count on a response from you, a timely and informative one at that!. I just put my frosting in the fridge and am getting ready to start the cake. I’m using super red. I’ll make sure to send a pic. Wish me luck. Oh and I made the Blondies last night but they were devoured before any thought to take a pic! I used white chips on half and butterscotch on the other, with chopped pecans pecans on the whole thing. Ahhhmazing!!!!!((
            TX Liz

            • Gemma Stafford on November 20, 2018 at 8:35 am

              Liz, that sounds amazing, I love the butterscotch chips too, and the pecans! very bold baking indeed!
              I hope all goes well for you with your red velvet cake, fingers and toes crossed here in California!
              Thank you for being in touch, and for you kind words,
              Gemma 🙂

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