Module 6 : RECIPE: Cake, Bundt
A rich, structured red velvet with a balanced texture and stable rise.
Ingredients
395g all-purpose flour
150g unsalted butter, softened
340g sugar
2 eggs
320g milk
1 tbsp vanilla
2 tbsp cocoa powder
1 tsp baking powder
1 ½ tsp baking soda
1 ½ tbsp vinegar
1 tsp salt
tbsp red food color or emulsion
Before You Start
Butter should be soft, not melted
Do not overmix after adding flour
Use moderate oven temperature (not too hot)
Method
Preheat oven to 175°C (350°F)
Prepare cake pan (greased and lined if needed)
Cream butter and sugar until light and smooth
Add eggs one at a time, mixing gently
In a separate bowl, mix milk, vanilla, and red colour
In another bowl, combine flour, cocoa powder, baking powder, baking soda, and salt
Alternate adding dry ingredients and liquid mixture
Mix until just combined (do not over-mix)
Mix baking soda and vinegar, add to the batter
Pour into prepared pan
Bake for 30–40 minutes (depending on pan size)
What to Look For
smooth batter
even rise (not too fast)
soft but stable crumb
toothpick comes out clean or with light crumbs
❌ Common Mistakes
too much baking soda → cake rises then collapses
too much liquid → weak structure
underbaking → shrink after cooling
overmixing → dense texture
✨ Tip
Bake until fully set in the center — a slightly longer bake is better than removing it too early.
👉 it looks like chocolate
👉 but it’s not
