Red Velvet Layered Cake


Assalamualaikum. Hopefully it is not too late for me to wish everyone Eid Mubarak. Ooppss.. some people maybe angry with the phrase that I use here.. Eid Mubarak.. hehehe. Why don’t I use Selamat Hari Raya? Perlu ke use arabic phrase? Melayu dah lupa their root ke? Well.. I don’t care what people say. If everything need to use the Malay words.. then every time I want to say Alhamdulillah, I need to say Terima Kasih Allah? Hmmm.. I don’t think so kan? Hehehe.. just saying.

Anyway.. this year is our 1st time celebrating Eid in Oman. Sedih? Sedih la jugak but I am grateful that even though we were celebrating Eid away from family and friends.. our daughters Aina and Nurin are with us in Oman to celebrate Eid. They were back from UK couple of days before Ramadan. As my other half said “.. the sense of completeness fills the heart..”hehehe. As usual.. the Malaysian Embassy did their Raya Open House on the first day of Raya. We did our own open house the next day… invited few families… dapat lah merasa suasana raya tu.

As for this cake.. I made it yesterday.. the cake is moist and delicious. Not that difficult to make.. took me a little over 2 hours from start to finish. Amount of eggs and butter used were very minimal except for the cream cheese.. it uses 500g. Quite a lot for just 3 layers of it. Anyway.. worth the effort and definitely a recipe to keep. The recipe was taken from here. Enjoy and happy baking peps!


Ingredient  for Red Velvet Layer:

  • 250g Butter
  • 5 Grade A Eggs
  • 235g Flour*
  • 2 tbsp Cocoa* (* sift together)
  • 175g Caster Sugar
  • 150g Condensed Milk
  • 1 cup (135g) Mixed Berries Yogurt or 1 cup of buttermilk
  • 1 tsp Ovallette
  • Red Coloring 

Ingredient for cheese layer:

  • 500g Cream Cheese
  • 3 Grade A Eggs
  • 120g Caster Sugar
  • 1 tsp Vanilla Essence


Red Velvet:

  1. Beat butter & sugar until fluffy. Add in ovallette, egg one by one while continue beating until smooth.
  2. Add in condensed milk & mix well.
  3. Add in flour mixture* gradually & combine with slow speed. Add in yogurt or buttermilk and red color; mix well.

Cream Cheese:

  1. Beat cream cheese & sugar until smooth and combined.
  2. Add in egg and Vanilla Extract and mix until combined.


  1. Preheat oven to 170 to 190C… grease 8″X 8″ baking pan
  2. Weigh the red velvet batter and divide it by 9 ( the number of layers..mine was about 155g per layer)
  3. Weigh the cheese batter and divide it by 3 (the number of layers.. mine was about 141g per layer)
  4. Place the greased baking pan in the preheated oven for 1 mins. Then take it out and pour 155g of red velvet batter into the batter and bake it for about 6-7 min.
  5. Repeat the process for red velvet batter for another 2 layers.
  6. Now pour the cheese layer. bake until cooked.
  7. Repeat the whole process.. it should be 3 red velvet layers, 1 cheese layer, 3 red velvet layers, 1 cheese layer, 3 red velvet layers, 1 cheese layer.

Kek Lapis Sarawak

My first Kek Lapis Sarawak

My first Kek Lapis Sarawak

Never thought in million years that I would be able to make this cake but thanks to Kak Faezah, I managed to produce this lovely cake and believe it or not the children finished it in 2 days. Kak Faezah gave us (..a bunch of lovely ladies..) a crash course at her house about a month ago and when I saw the way she made it.. I told myself.. I don’t think I can do it because I am not a very patient person. Having said that, there a times that you need to push yourself and believe me.. it really paid off. In sha Allah.. will be making many more of this type of cake hehehe.

Look at those layers...

Look at those layers…

I had asked Kak Faezah if I can post the recipe and she totally said YES.. Thanks again kak. May Allah repay you for your kindness and generosity. Here is the recipe..



  • 500g butter
  • 1 tbsp condense milk
  • 1 tbsp vanilla
  • 1 tbsp golden syrup


  • 250g caster sugar
  • 150g flour
  • 6 tbsp ground almond
  • 1 tbsp custard flour
  • 1 tbsp ovellate
  • 6 whole eggs
  • 19 egg yolks
  • 1 tsp layer cake spices/spekkeok (you can add a bit more but I do not want my cake to have too much “rempah” taste)


  1. Pre-heat the oven to 180° C. Line a 9″ X 9″ square tin with baking parchment and grease your baking tin well.
  2. Cream ingredients A until pale and fluffy. Set aside.
  3. Place all ingredient B in a big mixing bowl and beat at high speed until very fluffy and tripled in volume.
  4. Add mixture A into mixture B and mix well.
  5. Pre-heat your greased baking tin in the oven for few minutes. This will make it easier for you to spread the batter as the batter will spread/melt nicely in the hot baking tin.
  6. Pour 100g of batter into your prepared pan, spread with a spatula and bake for 3-5 minutes or until the top is nicely browned.
  7. Remove your pan from the oven, switch to top heat/grill only.
  8. If you see any air bubbles on the cake, poke them with a toothpick and flatten the layer with a spatula or fondant presser.
  9. Brush each cooked layer with butter before adding the next layer.
  10. Pour 80g of batter into the hot tin and grill it until it is browned. Each layer has to be fully cooked before another layer is poured on it. Timing is important to end up with a moist layer with nicely browned crust. The colour of the crust should be medium brown. Mine took about 1 min 40 sec for each layer to cook.
  11. Repeat the process (pour batter, grill, press) until you’ve used up all the batter. Once the last layer is browned, switch off the top heat/grill and set the oven to 180° C. Cover the top layer with  aluminium foil and bake for another 10 minutes using only the bottom heat.
  12. When done, remove the cake from the baking tin and invert onto a cooling rack. Let the cake cool completely before slicing.
Seeing the thin layer of this cake put a smile on my face.

Seeing the thin layer of this cake put a smile on my face.