Apart from eating, writing, reading, and sleeping, I spent my Lebaran holiday trying out this Red Velvet recipe from Magnolia’s recipe book (a present for my 29th birthday from Ri). It was indeed quite complicated, so many ingredients, and took quite a lot of time to finish, but it turned out surprisingly well!

Red velvet cake recipe:

  • 3 ⅓ cups flour (not self-rising) 
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 2 ¼ cups sugar
  • 3 large eggs, at room temperature 
  • 6 tablespoons red food coloring
  • 3 tablespoons unsweetened cocoa
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons salt
  • 1 ½ cups buttermilk
  • 1 ½ teaspoons cider vinegar
  • 1 ½ teaspoons baking soda


  • In a bowl, sift the flour and set aside (a)
  • Cream the butter and sugar with an electric mixture (medium speed), for around 5 minutes, until it’s light and creamy. Add the eggs one at a time (b)
  • In a separate bowl, whisk together the red food coloring, cocoa, and vanilla, add to (b)
  • In a cup, stir the salt into the buttermilk. If you have difficulties in finding buttermilk (like me), you can replace it with 1 ½ of milk + 1 ½ tablespoons of vinegar (cider vinegar) and wait for 5 minutes before using it. Add this and the flour (a) to the batter (b). Beat until the ingredients are mixed well
  • In a small bowl, stir the cider vinegar and baking soda, then add to the batter (b)
  • Bake the batter in the oven, 180oC,  for around 20 minutes
  • Let it cool

Vanilla frosting recipe:

  • 1 cup (2 sticks) unsalted butter, softened
  • 6 to 8 cups confectioners’ sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla extract


  • Beat the butter (medium speed mixer) until it’s creamy and smooth, around 3 minutes
  • Add the vanilla extract and the milk
  • Add the sugar gradually
  • Refrigerate for around an hour before using

Well, you can decorate the cake as usual, meaning: cut the cake in half and spread the vanilla frosting on it. On the other hand, I love love love this cute birdie jar Nia gave me for my birthday, so I decided to store the cake in a jar.

I layered the bottom of the jar with vanilla frosting, then put some of the cake on top of it, and covered it with vanilla frosting, and then the cake, and the vanilla frosting, and the cake, and so on. Then I refrigerated my cake-in-a-jar and used the ice-cream scoop to serve the cake—thus, the Red Velvet Scoop-Cake, served cold! You can have around 30-35 scoops of red velvet with this recipe. Perfect for a lovely summer party! 🙂

Happy baking!


13 Responses

  1. Wowee! It looks so yummeyhh!! 🙂 never had a scoop cake before, thanks for the recipe! Oh, do u celebrate eid? If u do, eid mubarak!! 😀

If you made it this, far, please say 'hi'. It really means a lot to me! :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.



We tend to shape our memories of them based on the limited time we spend with them—and our memories of them, over time, will be replaced with one single word, one single interaction, or one single feeling.
Beradadisini Love Letter to Self
I took up a personal journaling project this week: writing a love letter to myself before bed. I work on a thin A6-size handmade paper journal I got from a paper artist, Els. The journal is thin and small enough, so it doesn't overwhelm me. It feels like I am only going to work on a small project.
Standing up for yourself does not have to look aggressive. It does not have to feel like a fight. It's not always about convincing others or explaining yourself and your decisions with the hope that everyone else understands or accepts your choice.
Hanny illustrator
I am an Indonesian writer/artist/illustrator and stationery web shop owner (Cafe Analog) based in Amsterdam, the Netherlands. I love facilitating writing/creative workshops and retreats, especially when they are tied to self-exploration and self-expression. In Indonesian, 'beradadisini' means being here. So, here I am, documenting life—one word at a time.