M Bakery Shares Its Red Velvet Cake Recipe So You Can Make It At Home

M Bakery shared the recipe with us!

The red velvet cake is a favorite for some dessert fans: its red-hued cake is nothing like any other cake and it has a flavor all its own

When it’s baked through and cooled, the red cakes are then covered in a tangy, silky cream cheese icing that is really what makes this cake the irresistible dessert that it is.  

What makes a red velvet cake so delightfully delicious? 

The cream cheese frosting is a winner on anything it covers but other than that, a moist, tender cake is a good contender, too. In the case of M Bakery, its red velvet cake recipe is a recipe where care is taken with every step you take while making the cake batter. The recipe is detailed, down to how often you should be scraping the bowl to ensure that the batter is well combined. Visual cues in the recipe will guide you through the steps as well so even if you’re not watching a video, you know what the batter should look like as you’re beating and combining the different mixtures. 

The result is the tender, fluffy, and stunning cream cheese frosting-covered red cake layers that M Bakery is known to deliver with its baked goods. 

The secret is out, and M Bakery shares its recipe for those who want their level of cake at home.  

Here’s how to make a red velvet cake just like they do at M Bakery: 

M Bakery’s Red Velvet Cake Recipe

  • Makes 2 9-inch cakes (8 to 16 servings) 
  • 3 1/3 cups (383 grams/13.5 ounces) cake flour 
  • 3 tablespoons (22.5 grams/7.5 ounces) unsweetened dark cocoa powder (22 to 24%), sifted 
  • 1 1/2 teaspoons salt 
  • 1 1/2 teaspoons pure vanilla extract 
  • 3/4 cup (170 grams/ 6 ounces) unsalted butter, at room temperature (but still firm) 
  • 1 1/2 cups (240 grams/8.5 ounces) buttermilk 
  • 2 1/4 cups (450 grams/16 ounces) sugar 
  • 1 1/2 teaspoons cider vinegar 
  • 3 eggs
  • 1 1/2 teaspoons baking soda
  • 6 tablespoons liquid red food coloring
  • 1 Preheat the oven to 325 degrees F. Grease and flour two 9-inch cake pans. Line the bottoms with rounds of parchment paper. 
  • 2 In a small bowl, whisk together the flour and salt. Set aside. 
  • 3 In a stand mixer with the paddle attachment, cream the butter on medium speed until smooth. Gradually add the sugar and beat until very light and fluffy, 4 to 5 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the bottom and sides of the bowl. 
  • 4 In a small bowl, whisk together the red food coloring and cocoa. With the mixer on low speed, carefully pour into the batter, mixing until combined. Scrape down the bottom and sides of the bowl. 
  • 5 In a small bowl, mix the vanilla and buttermilk together. Add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. With each addition, beat until the ingredients are just incorporated, being careful not to overmix. Scrape down the bottom and sides of the bowl.   
  • 6 In a small bowl, stir together the cider vinegar and baking soda. With the mixer on low speed, carefully add the cider vinegar/baking soda mixture to the batter and combine well. Scrape down the bottom and sides of the bowl. Be sure that all the ingredients are well blended and the batter is smooth. 
  • 7 Evenly divide the batter between the prepared pans. Bake for 40 to 45 minutes, or until the tops spring back when touched and a cake tester inserted in the center of the cake comes out clean. 
  • 8 Let the cakes cool in the pan for at least 30 minutes. Transfer the cakes to a cooling rack to cool completely. 

M Bakery’s Cream Cheese Icing Recipe

  • Makes 4 cups 
  • 4 (8 ounces) packages full-fat cream cheese, broken into large chunks at room temperature (but still firm) 
  • 1 tablespoon pure vanilla extract 
  • 1 1/2 cups (118 grams/6.5 ounces) powdered sugar, sifted 
  • 1 In a stand mixer with the paddle, beat the cream cheese on low speed until smooth, about 2 minutes. Scrape down the sides and bottom of the bowl. Add the vanilla and beat just until incorporated. With the mixer running on low, gradually add the sugar, 1/2 cup at a time, beating until smooth but not creamy. Scrape the bottom and sides of the bowl. Be careful not to overbeat or the icing will become gummy. 



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