Red Velvet Cake

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Red Velvet Cake

red cuppie ake

By Monish Gujral Published: April 12, 2013

  • Yield: 4-5 Servings
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins



  1. Cream the butter, then cream the sugar until very light.
  2. Beat in the eggs, one at a time, then add cinnamon*, vanilla and salt.
  3. Mix the cocoa, red colouring and water, and add to the creamed mixture
  4. Sift the flour with the baking powder and add small quantities to the creamed mixture alternately with the milk. Blend well. If using an electric mixer, turn to lowest speed when adding flour and buttermilk.
  5. Dissolve baking soda in vinegar and fold into the batter carefully.
  6. Pour the batter in two 9” greased and floured cake pans (or, if you like, grease the pans and then place greased paper). Do not flour pans heavily.
  7. Bake in a preheated 350ºF oven for 25-30 minutes, or until the cake springs back when pressed lightly in the center.
  8. Let cool on a rack for several minutes, then loosen and turn out onto the rack to cool further.
  9. When cool, frost with white, fluffy frosting. *If you want to spice up the cake you may add a teaspoon of cinnamon powder.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

1 Comment

  1. Pingback: Many layers of The Scarlet Pimpernel-The New Indian Express | Monish Gujral's Blog

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