Red Velvet Cake as per Donna Hay’s recipe with Strawberry butter cream and White frosting



Preparation Time- 10 min

Cooking time-  40 min


Butter- 1 cup

Castor sugar-1 ¼ cup

Vanila Essence- ½ tsp

Eggs- 3

Buttermilk- 1 cup

Flour- 2 cups

Baking powder- ½ tsp

Salt- ½ tsp

Cocoa powder- 1/3 cup

Red food color (I used powder)- ½ tbsp

Mint sugar syrup- 1 cup (Heat and bring to boil one cup sugar with one cup water and mint leaves. Once the sugar has dissolved and syrup has boiled remove from flame. Filter and use. This syrup can be kept refrigerated for further use also.)


Cream butter and sugar, add vanilla essence and then gradually add eggs while beating the mixture light and fluffy. Sift flour, baking soda, cocoa powder, salt, color and mix gradually with the batter. Add buttermilk and mix well. Pour it in the greased tin and bake in preheated oven 160°C for 40 min.

Strawberry butter cream


Butter- ½ cup

Icing sugar- 1 cup

Strawberry pulp – 1/3 cup


Blend all the ingredients till the mixture is smooth, in case a bit runny, add more icing sugar.

White Frosting-


2 egg whites

1 cup sugar

1/3 cup water

½ tsp vanilla essence

Pinch of salt


In a saucepan add sugar, water, salt and vanilla essence. Let the sugar dissolve and then bring it to boil for 2 minutes. Meanwhile whip the egg whites to soft peaks and gradually add sugar syrup till the mixture thickens.

As I had a bit runny icing I thickened it a bit by adding icing sugar.


Published by Richa Bhargava Mitra

A food enthusiast who finds cooking a stress buster. A core Rajasthani married to a Bengali, my kitchen is always happily churning out dishes covering both the states as well as many other experiments including all things sweet :) Baking has never been a part of my growing years and messing around in the kitchen schedule. Primarily because baking without egg never seemed like an option...why ? Well this goes wayyy back. I am a Bhargava who are strictly vegetarians by choice and religion. Hence no onion, garlic , eggs etc can even enter the house..forget the kitchen. But growing years of every generation had their share of baked goodies which always had eggs. My Grandfather ( Mother's father) used to assist in a bakery during his college days in Rawalpindi..this was before India's independence and hence all the bakeries etc were British. My grampa still swears by the taste of all the amazing patisseries and almond milk etc. My mother had her share during her Convent school days and so did I. For my father there was a twist, by the time he grew up his mother had allowed onion and eggs in kitchen ....yippeee. But then eventually every one grows up and the religion factor comes into the picture. Hence till date at my Mother's place no onion in the kitchen. But i married a bengali who was nowhere near to be a vegetarian. So after many... failed, not so successful, will do, oohh good, disaster, can you keep the taste consistent, too much salt and loads of patience i have finally managed to start cooking the way dishes are supposed to be. Hence my blog focuses on baked goodies, vegetarian Bhargava food and Bengali food that i have learned from my husband and In laws. Not to miss the name SweetJaw as i cannot stay away from sweet ..not in any form but i guess cakes, cookies, tarts, pastries, Indian sweets in fact any things that is either baked, deep fried, and has chocolate , icing sugar is bound be the best. So my blog's name is shamelessly SweetJaw

6 thoughts on “Red Velvet Cake as per Donna Hay’s recipe with Strawberry butter cream and White frosting

  1. This is an amazing colour-fest! I want to eat a piece of that today, as it is Saturday and every Saturday is cake day. Thx for finding and following my blog. 🙂 SD


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