For many Nigerian families, a homemade cake is the centrepiece of a joyful gathering. This past week, baker Christine Serrano found herself repeatedly baking both red velvet and chocolate cakes for her loved ones, losing count of how many she made.
The Secret Behind Two Cakes, One Base Recipe
In an article published by Guardian Life on January 5, 2026, Serrano decided to share her trusted recipe with a wider audience. Her key revelation is that she uses almost the same base recipe for both her decadent chocolate cake and her vibrant red velvet creation.
The primary difference lies in just two components: the addition of cocoa powder and red food colouring for the red velvet version. Every other ingredient, measured in identical cups and sizes, remains constant. This streamlined approach consistently yields what she describes as "moist, delicious and yummy cakes."
Essential Ingredients for the Perfect Cake
To replicate Serrano's success, you will need to gather the following ingredients:
- 2 cups of Flour
- 1 cup of granulated sugar
- 2 large eggs
- 1 cup of oil
- 1 cup of Buttermilk (or a homemade substitute)
- ¾ cup of cocoa powder (approximately 4 ½ tablespoons)
- 1 tablespoon each of baking soda, baking powder, salt, vinegar, and vanilla essence
- ½ cup of boiling water
You will also need a hand mixer and a prepared baking pan.
Step-by-Step Baking Method for Guaranteed Results
First, preheat your oven and line your chosen baking pan. Serrano's method begins with creating homemade buttermilk if you don't have any ready. Simply combine one cup of liquid milk with two tablespoons of white vinegar and let it sit for about 30 minutes until it curdles.
In a clean bowl, combine the sugar, oil, and eggs. Use your hand mixer to blend these for two to three minutes. Next, add the prepared buttermilk and the vanilla essence, mixing for a further minute.
In a separate dry bowl, measure your flour and add the baking soda, salt, and cocoa powder. Sieve this dry mixture gradually into the bowl containing your wet ingredients. The final step is to add the half cup of boiling water and one teaspoon of vinegar. At this stage, use a spatula to fold the batter gently. Serrano emphasises: "Please do not over mix."
Pour the well-combined batter into your oiled or lined pan. Bake for 35 to 40 minutes. To test for doneness, insert a toothpick or skewer into the centre of the cake. If it comes out clean, your perfectly moist cake is ready to cool and serve.
This recipe, shared through the Guardian Life platform, offers Nigerian home bakers a reliable and straightforward path to creating crowd-pleasing desserts for any occasion.
