Famous red velvet cake recipe: The Most Amazing Red Velvet Cake Recipe


The Most Amazing Red Velvet Cake Recipe

The Most Amazing Red Velvet Cake recipe is moist, fluffy, and has the perfect balance between acidity and chocolate. Top it off with cream cheese frosting for the perfect Red Velvet Cake you’ve been dreaming of!

Readers have been requesting The Most Amazing Red Velvet Cake for years.We’ve adapted our recipe for The Most Amazing Chocolate cake to bring you the perfect red velvet cake we know you will love, just as you’ve loved the original chocolate version. It’s not simply a chocolate or a white cake dyed red. It has added acidity to give it a flavor like no other.

Many people wonder, is red velvet cake really just a chocolate cake? While it certainly has a chocolate flavor and cocoa powder as a main ingredient, a red velvet cake is not a chocolate cake. It has far less cocoa powder in it than a traditional chocolate cake recipe.

  • What is the difference between chocolate and red velvet cake?

    This red velvet cake is based off of the recipe for The Most Amazing Chocolate Cake so there are some similarities, but there are also several key differences that gives Red Velvet Cake its unique flavor and texture. Red velvet cake has less cocoa powder added to it so the chocolate flavor is much more mild. Both our chocolate cake and red velvet cake use buttermilk, but buttermilk is a required ingredient for red velvet cake.  It also has vinegar and red food coloring added to it to add acidity and the classic red coloring.

  • What does red velvet cake taste like?

    Red velvet cake has an acidic taste that comes from the use of buttermilk and vinegar as well as the cream cheese in the frosting. The acidity is balanced out by the sweetness of the cake itself. It also has cocoa powder added to it for a mild chocolate flavoring.

  • How can I scale this recipe for difference sizes of pans?

    The distinct flavors of red velvet cake come from the buttermilk, vinegar, cocoa powder, and cream cheese frosting. Some red velvet cake recipes use only a tablespoon or two of cocoa powder, giving virtually no chocolate flavor. This leads some people to think that red velvet cake is simply a white cake dyed red. A true red velvet cake is a distinct chocolate flavor in addition to a slight acidic flavor.

  • What gives red velvet cake its flavor?

    The distinct flavors of red velvet cake come from the buttermilk, vinegar, cocoa powder, and cream cheese frosting. Some red velvet cake recipes use only a tablespoon or two of cocoa powder, giving virtually no chocolate flavor. This leads some people to think that red velvet cake is simply a white cake dyed red. A true red velvet cake is a distinct chocolate flavor in addition to a slight acidic flavor.

  • What kind of frosting do you use for red velvet cake?

    Red velvet cake is traditionally made with cream cheese frosting or Ermine frosting. 

  • Is there a substitute for buttermilk?

    Buttermilk is a key component in this cake recipe. If you don’t have access to buttermilk, please use a buttermilk substitute. There are lots of options and you are sure to find one that you can make work HERE in our article on buttermilk substitutes.

  • What kind of food coloring should I use?

    This recipe was made and tested using red liquid food coloring. You can also use gel food coloring or a natural red food coloring made from beets. You can find a wide variety of natural food dyes on Amazon.

If you like this recipe, you may be interested in some of our other amazing cake recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on 

YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

The Most Amazing Red Velvet Cake recipe is moist, fluffy, and has the perfect balance between acidity and chocolate. Top it off with cream cheese frosting for the perfect Red Velvet Cake you’ve been dreaming of!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes


  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1/2 cup cornstarch
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 4 large eggs
  • 1½ cups buttermilk
  • 1¼ cups warm water
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 tablespoons red food coloring
  • 16 ounces cream cheese softened
  • 1 cup butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.

  • Mix together flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

  • Add eggs, buttermilk, warm water, oil, vanilla, vinegar, and food coloring. Beat on a medium speed until smooth. This should take just a couple of minutes.

  • Divide batter among the three prepared pans.

  • Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).

  • Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before frosting.

  • Make the frosting. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results. Add in vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time until frosting is smooth.

  • Assemble and frost the completely cooled cake.


For a brighter red color, reduce the cocoa powder to 1/4 cup. 

Serving: 1slice | Calories: 657kcal | Carbohydrates: 93g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 105mg | Sodium: 658mg | Potassium: 191mg | Fiber: 1g | Sugar: 68g | Vitamin A: 830IU | Calcium: 86mg | Iron: 1.9mg

Cake Man Raven Red Velvet Cake Recipe

Cake Man Raven Red Velvet Cake Recipe

Red Velvet went from a Southern classic to NYC famous thanks to Cake Man Raven and his fabulous Red Velvet Cake recipe. This Southern red velvet is supremely moist and a beautiful, vibrant red color with a rich cream cheese frosting and chopped pecans.

Related Recipes



  • 2 1/2 cups all-purpose flour
  •  1 1/2 cups sugar
  •  1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons red food coloring (1 ounce)
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

Ingredients for the Frosting

  •  16 ounces cream cheese, room temperature
  •  1/2 cup butter, room temperature
  •  4 cups powdered sugar
  •  2 tsp vanilla extract
  •  Crushed pecans, for garnish


  1. Preheat oven to 350ºF.
  2. Sift together the flour, sugar, cocoa powder, salt, and baking soda.
  3. Using an electric mixer, whisk together the buttermilk and oil. Mix in the eggs one at a time, and then mix in the food coloring, vinegar, and vanilla extract.
  4. Mix the dry ingredients into the wet just until a batter forms.
  5. Lightly grease 2 8-inch round baking tins. Lay a strip of parchment paper down to help remove the baked cakes more easily.
  6. Divide the batter evenly between the two. Bake for 35-40 minutes until toothpick inserted comes out clean.
  7. Make the frosting: whisk together the butter and cream cheese until smooth. Mix in the powdered sugar 1 cup at a time, mixing well in between each addition. Mix in the vanilla.
  8. Spread the frosting on the cooled cake and garnish with pecans.


  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons red food coloring (1 ounce)
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
  • 16 ounces cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • Crushed pecans, for garnish


Preheat oven to 350ºF.

Sift together the flour, sugar, cocoa powder, salt, and baking soda.

Using an electric mixer, whisk together the buttermilk and oil. Mix in the eggs one at a time, and then mix in the food coloring, vinegar, and vanilla extract.

Mix the dry ingredients into the wet just until a batter forms.

Lightly grease 2 8-inch round baking tins. Lay a strip of parchment paper down to help remove the baked cakes more easily.

Divide the batter evenly between the two. Bake for 35-40 minutes until toothpick inserted comes out clean.

Make the frosting: whisk together the butter and cream cheese until smooth. Mix in the powdered sugar 1 cup at a time, mixing well in between each addition. Mix in the vanilla.

Spread the frosting on the cooled cake and garnish with pecans.


Two ingredients heavily contribute to making this cake so moist: the oil and the buttermilk.

Buttermilk tenderizes the gluten and makes the cake extra soft. The all-oil-no-butter approach ensures that this cake is the moistest of them all– and stays that way days and days after baking it! Using all oil also helps these cakes to bake nice and even (there’s less “puffing up” going on since you can’t aerate oil the same way you can butter or shortening) so you don’t have to cut off any domes to stack the cakes nicely on top of each other.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 600Total Fat: 37gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 68mgSodium: 385mgCarbohydrates: 64gFiber: 1gSugar: 48gProtein: 5g


More Red Velvet Recipes

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 Frequently Asked Questions

Who is Cake Man Raven?

Raven Patrick De’Sean Dennis III (Cake Man Raven) is a baker and owner of the Cake Man Raven bakery (formerly) in Brooklyn. In 2008 his red velvet cake was made famous nationwide when Bobbly Flay selected Cake Man Raven and his notorious Red Velvet Cake as his challenger on Throwdown! with Bobby Flay.

In 2012, Cake Man Raven closed his bakery doors for good.

What is the difference between red velvet cake and regular cake?

Red velvet cake is made with a small amount of cocoa powder, vinegar, and buttermilk– and, of course, no small amount of vibrant red food coloring. These ingredients, while small in measurements, do make a big difference in the taste and texture of the cake– making it vastly different than a yellow cake or a chocolate cake. Red velvet cakes are known for being especially moist with a tangy flavor and generally pairs well with cream cheese frosting.

Why do you put vinegar in red velvet cake?

In addition to acidic ingredients like buttermilk, vinegar is used to increase the acidity of the batter to ensure the baking soda is completely activated and creating a nice, fluffy rise in the cake.

Can you use regular milk instead of buttermilk in red velvet cake?

NO! Regardless of what any other article may say on the matter, and no matter what fantastic buttermilk substitution idea you find online– promise me you’ll only use REAL BUTTERMILK in this recipe. It makes a 100000000% difference, guaranteed.

Why did my red velvet cake not turn red?

There are two likely culprits to blame in this scenario. The first is the cocoa. Did you use too much? A good red velvet only needs a scant amount of cocoa powder. As you can see, this recipe only uses one little teaspoon. Remember, this is not a chocolate cake with red food coloring. Red Velvet has its own, unique flavor. And that flavor is created by using only a tiny bit of cocoa powder.

The second thing you should double check in the event your red velvet cake is not-so-red would be the amount of food coloring used. Many people try to cut corners here, because red food coloring is famous for altering the taste of a dessert or coloring your mouth. Fortunately, neither of those concerns matter here. The cake will taste great and will not turn your mouth extra red if you use a FULL 1-OUNCE of red food coloring in this recipe.


Red Velvet Cake – Broma Bakery

This silky red velvet cake recipe is tender, moist and perfectly chocolatey. Sandwiched together with the dreamiest cream cheese frosting, this classic red velvet cake is a recipe you’ll make for years to come!

Red Velvet Cake with Cream Cheese Frosting

HAPPY RED VELVET CAKE DAY. Why are we yelling? Because we are SO excited for you to make this tender and moist red velvet cake recipe with the dreamiest cream cheese frosting. This homemade red velvet cake is perfectly chocolatey with a velvety crumb that melts in your mouth. You’re going to love it. Plus it’s sandwiched together with thick layers of cream cheese frosting which you know is a win in my book.

What is red velvet cake?

Red velvet cake is what I like to call a “mild” chocolate cake. It’s not vanilla, but it’s also not chocolate. I know that doesn’t sound good, but it’s the perfect balanced, velvety soft cake you’ll ever eat! Made with a healthy dose of red food coloring to keep things fun and festive, red velvet cake is a class cake that deserves a spot up there right next to vanilla cake and carrot cake.

Ingredients for Red Velvet Cake

Homemade cakes aren’t quit as simple as a cookie recipe, but this homemade cake doesn’t call for any specialty ingredients. you probably already have all of these in your cupboard right now!

  • All purpose flour: No need for cake flour here! Regular old all purpose flour will produce a tender and velvety crumb.
  • Cocoa powder: You’ll only need a little bit of cocoa powder to make that perfect hint of chocolate flavor.
  • Baking soda: Baking soda will work as the perfect leavener for this cake recipe! The buttermilk and vinegar give it a little extra oompf for the perfect rise.
  • Vegetable oil: We often like to bake our cakes with a combination of oil and butter, but when it comes to velvet cakes, oil will produce the silkiest texture!
  • Granulated sugar: Granulated sugar will sweeten your cake perfectly!
  • Eggs: Make sure your eggs are at room temperature to ensure they incorporate seamlessly into the batter! You’ll need 4 large eggs to create that perfect cakey, yet fudgy crumb.
  • Vanilla extract: Never skimp on vanilla extract. This is a chocolatey vanilla cake, after all so you’ll need a healthy dose of pure vanilla extract.
  • Vinegar: I know you don’t usually see this on your ingredient list for homemade cake, but the vinegar will give your cake a little extra tang for that perfect southern red velvet cake.
  • Buttermilk: If you don’t have buttermilk on hand, you can always make your own! Check out our homemade buttermilk recipe here!
  • Red food coloring: You can’t have red velvet cake without red food coloring! We used gel food coloring, but you can use whatever you have on hand and just adjust the quantities accordingly.

Tips for Red Velvet Cake

Homemade cake might seem intimidating, but this recipe is super easy to follow! Follow these 4 easy tips and you’ll have tender red velvet cake mastered in no time!

  • Sift the dry ingredients: I am not a devout sifter. I’m really not, but when it comes to homemade cake it’s a must. To get that soft and velvety crumb it’s crucial to distribute your leavening agent and make sure no clumps of flour remain in your dry ingredients!
  • Don’t over bake: The last thing you want is a dry cake. Take the cakes out when a toothpick inserted into the middle comes out mostly clean and they are just starting to spring back. Remember that your cakes will continue to bake as they cool, so better to have them a little underdone than over done.
  • Don’t forget the cream cheese frosting: Classic red velvet cake is just as much about the frosting as it is the cake. Eating red velvet cake with anything other than dream cream cheese icing is simply wrong.
  • Use a crumb coat: The red velvet cake is so red that we recommend using a crumb coat on your cake to prevent any pesky red crumbs from getting into your snowy white cream cheese frosting!

What size cakes will this recipe make?

You can make red velvet cake of all shapes and sizes! The recipe as written will make:

  • 1 9 x 13 inch sheet cake: Bake the cake for ~35 minutes! You’ll know it’s done when a toothpick inserted into the center comes out mostly clean and it springs back to the touch.
  • 2 8 or 9 inch rounds: Follow the directions as stated and you’ll end up with a cake just as it’s pictured here!
  • 3 6 inch rounds: Divide the batter evenly between 3 6 inch cake rounds and bake for 25ish minutes!
  • 28 cupcakes: Use a large cookie scoop or a 1/3 cup measurement to make cupcakes! Bake for about 17 minutes or until a toothpick inserted into the middle comes out mostly clean!

We hope you enjoy this delicious red velvet cake recipe just as much as we do!


This silky red velvet cake recipe is tender, moist and perfectly chocolatey. Sandwiched together with the dreamiest cream cheese frosting, this classic red velvet cake is a recipe you’ll make for years to come!

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american


  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american


for the cake
  • 2 1/2 cups all purpose flour
  • 2 Tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 1/2 teaspoons red food coloring*
  • 4 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 1 teaspoon vinegar
  • 1 1/3 cup buttermilk
for the cream cheese frosting
  • 8 oz cream cheese, room temperature
  • 8 oz butter, room temperature
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 7 cups powdered sugar


  1. Preheat the oven to 350°F and line two 8 or 9 inch round pans with parchment paper on the bottom. Butter and grease the sides. Set aside.
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a stand mixer fit with the paddle attachment, beat together the oil and sugar until combined, about 2 minutes. Add the eggs in one at a time, beating until light and fluffy. Add the vanilla extract and food coloring and mix well.
  4. Stir together the buttermilk and vinegar and set aside.
  5. Alternate adding the dry ingredients and the buttermilk and vinegar mixture in 4 different additions, making sure you end with the flour. Do not over mix.
  6. Divide the batter between the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out mostly clean. Allow the cakes to cool completely.
  7. In a stand mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.
  8. Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layers, frosting in between each. Finish with frosting the outside of the cake with the remaining frosting!

Keywords: red velvet cake, homemade red velvet cake recipe


*we used gel food coloring

The BEST EVER Red Velvet Cake Recipe

I love red velvet cake, but I don’t love everyones red velvet cake recipe! Some people claim to have the best red velvet cake recipe, but I truly think mine is the best ( of course! HAHA) This southern red velvet cake is so unbelievably moist! Like seriously, it’s amazing.

I top my red velvet with super creamy cream cheese frosting, which by the way is homemade. The cake & the frosting are out of this world! 

Again – This has got to be one of the most moist and fluffy cakes that I have ever made- Point- Blank- Period. When you make this cake be sure to not over mix the batter. Over mixing causes the gluten in the flour, to form elastic gluten strands. That will result in having a dry, bread like cake… You don’t want that ..So make sure that you mix the cake batter just until everything is well combined… You’ve been warned!

Whenever I make cakes, I make sure that ALL of my ingredients are at room temperature. That means that I take out the eggs, and buttermilk at least one hour prior to mixing the ingredients. Room temperature ingredients are easy to incorporate, which means less mixing.

I use Cream Cheese Frosting for my red velvet cakes. I wanted my red velvet cake to look pretty, so I decorated the cake with rose swirls! I used a 1M Wilton tip to create the rose swirls. I decorated my vanilla rose cake the same way, however for that cake I used buttercream frosting.

Keep in mind that if you don’t want to decorate the cake with rose swirls, you don’t have to.

Now that all of the important stuff is out of the way, it is time to get to baking! Remember this recipe for all of your special occasions such as Thanksgiving, Christmas, Birthday’s, Valentines, and whenever you are craving a moist homemade Red Velvet Cake! Give this recipe a try, and be sure to send me some pictures of your cake! XOXO

Watch the full video tutorial to see how I made, and decorated this cake!

The BEST Red Velvet Cake Recipe

I might be biased, but I think I’ve found the BEST red velvet cake recipe! This cake comes out so fluffy and moist, and the homemade cream cheese frosting is perfectly sweet. Try it out for yourself!

Course Dessert

Cuisine American

Keyword Red Velvet Cake

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 12 servings

Author I Heart Recipes


  • 2 1/2 cups all purpose flour
  • 1 1/2 cup granulated sugar
  • 1 1/2 cup vegetable oil
  • 1 cup buttermilk at room temperature
  • 2 large eggs at room temperature
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp white distilled vinegar
  • 2 tsp unsweetened baking cocoa
  • 1 1/2 tsp vanilla extract
  • 1 oz red food coloring
Cream Cheese Frosting
  • 16 oz cream cheese softened
  • 1 cup unsalted butter softened
  • 8 cups powdered sugar
  • 1 tbsp milk
  • 2 tsp vanilla extract
  • Directions


  • Combine the flour, salt, baking soda, and unsweetened cocoa into a large mixing bowl and sift/whisk together.

  • In a separate bowl, crack open the eggs, and beat them.

  • Pour the sugar, buttermilk, oil, and vanilla extract into the bowl with the eggs, and mix until everything is nice and creamy.

  • Slowly combine the wet, ingredients with dry ingredient. Be sure to mix on a low speed!

  • Once everything is manageable, switch from mixing the cake batter to folding it.

  • Next, add it the vinegar, and red food coloring.

  • Fold in until all of the cake batter is red, and there are no streaks.

  • Spray two 9 inch cake pans with baking spray, OR  grease and flour them.

  • Pour an equal amount of cake batter into each cake pan.

  • Shake and tap the pans to release any air bubbles, then let sit for 5 minutes.

  • Bake each cake on 325 F, for 25-30 minutes.

  • Remove the cakes from the cake pans, and place them on cooling racks.

  • While the cakes are cooling, make the frosting.

  • In a large bowl combine the butter, and cream cheese.

  • Cream the two ingredients together, then slowly adding in the powdered sugar, but only 1 cup at a time.

  • Add in the vanilla extract, and milk.

  • Mix until the frosting is nice and creamy

  • Once the cakes are completely cool, frost them.


Red Velvet Cake with Cream Cheese Frosting

Once a year doesn’t hurt

This is the softest red velvet cake with the silkiest cream cheese frosting!! Why? Read one of the reasons at the end of the recipe notes.

My first time eating red velvet was as a little cupcake from a neighborhood shop called, appropriately, Little Cupcake Shop. It was the time when cupcake spots were sprouting out of places you didn’t even know existed. And they became super famous and trendy in a blink. We used to go there every week for a special treat. And for me, one of those treats was a little red velvet cupcake with a super creamy and silky cream cheese frosting.

Curious about what the heck was red velvet anyway, I started researching how it was made. If you are a baking junkie just like me, you probably know by now that red velvet is not actually red but more like light reddish-brown because of the cocoa powder in the mix. WHAAAT?? Story tells that in the 1930’s, in order to create a more smoother and velvety cake, a bit of cocoa powder was added to a batter containing buttermilk and baking soda. The cocoa and buttermilk produce a stronger reaction form the baking soda, creating that airy crumb we all love from red velvet. Because of this, the cake was more of a brick red color. Somewhere in the way someone decided to add red food coloring to make it redder. And from there it went to be a plain vanilla cake with lots of red coloring. So basically that’s the cake that is famous now.

But the little red velvet cupcake that I used to have was nothing like those super bright red cakes. It was more of a deep reddish brick. And the reason was because, even though it had a bit of red food coloring, it still followed the old traditional formula with buttermilk and that bit of cocoa. That way you just need a small amount of red food coloring. And if you use a high quality one, even less. 

That’s exactly what I wanted to do with this red velvet cake. Celebrate the particular taste and texture of red velvet by using milk, vinegar, baking soda and that bit of cocoa powder. I also used cake flour to create a very light crumb (see notes on how to make your own cake flour using cornstarch). And yes, a bit of red food coloring to make it fun and festive, because as I said at the beginning, once a year doesn’t hurt!

This is a mini cake perfect to share on Valentine’s Day. Get ready for a super silky and velvety red velvet cake with the creamiest and fluffiest cream cheese frosting. Why is this frosting so soft? Because I first beat it and then I whipped it. It’s such a treat!

Until the next recipe!

Recipe notes

1.     How to make cake flour? Measure 1 cup of flour. Remove 2 tablespoons and substitute them with 2 tablespoons of cornstarch. Easy! For this recipe I removed 3 tablespoons of the 1 ½ cup of flour and substituted with 3 tablespoons of cornstarch. Sift once before sifting again with the cocoa powder, baking soda and salt.

2.     Cakes made with raw sugar often have a rougher crumb. I pulsed it a few seconds on the food processor to make the granule a bit finer, helping to create a finer crumb.

3.     This is the kind of cake that is perfect for making ahead! The flavors and textures will be even more amazing the next day. If you can plan ahead, I strongly recommend you make this cake the day before. Store in the fridge and then let it come down to room temperature before serving.

Moist Red Velvet Cake Recipe with Cream Cheese Frosting

This Red Velvet Cake with Cream Cheese Frosting is incredibly moist. Butter, Oil, and buttermilk add a beautiful texture and flavor to the cake. 

I like surprises and I also like planning them. This Red velvet cake was a surprise for Agnel’s birthday. When I was deciding on what to bake for his birthday, it finally struck me that he had mentioned having red velvet cake at work and loving it. Agnel’s birthday falls a week after Valentine’s day and I remember going to Walmart and finding that they were out of red food color. All they had was multiple color packs and so I ended up getting a couple of packs instead of one.  The very 1st time I made red velvet cake, I used liquid color. Later on, I realized gel color works best for cakes and frosting. Since then, I have been using Wilton gel colors.

Also, try out the delicious black forest cake and pineapple upside-down cake.

The origin of red velvet cakes

Apparently, red velvet cake originated during the 2nd world war when food was rationed and people used beet juice to enhance the color and texture of cakes. It is said that once the red velvet cake was commercialized, everyone started using red food color. The baking science behind this cake is that the reaction of vinegar and buttermilk reveals the red anthocyanin in the cocoa and keeps the cake moist and fluffy.

To be very honest, I have had red velvet cakes from different famous bakeries from around the world and I am still not quite sure how it should really taste like. Some cake was velvety but lacked flavor. Some tasted just like the vanilla cake with red color. Most of them tasted good but just that they all tasted different.

Some of the recipes on the internet used only oil, and some only butter. Substituting 100% butter in baking, with oil tends to make the texture of baked goods a little dense, I feel. Since butter gives the cake a good texture, adding a tablespoon or two of oil to butter-based cake makes the cake very moist.


This Red velvet recipe yields a very moist cake and uses both butter and oil.

When it comes to chocolate, from my experience, oil-based chocolate cake generally turns out better than a butter-based cake. The best chocolate cake uses only oil.

Update | 26th February 2017

This recipe has been slightly modified taking into consideration the comments below.

  • The eggs have been increased from 2 to 3. (This makes the texture of the cake more lighter)
  • The baking temperature was decreased from 350 Degrees Fahrenheit/175 Degrees Celsius to 325 Degrees Fahrenheit/ 160 Degrees Celsius. (This ensures even baking. I have started seeing better results when lower temperature is used for cakes)
  • Baking time is reduced by 10 minutes. (Every oven temperature varies slightly. So keep a close eye. Even an extra 5-10 minutes can make the cake dry).

Red Velvet Cake


  • 2 1/2 cups cake flour Please refer notes for substitutes
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons cocoa powder
  • 1 stick + 2 tablespoons unsalted butter (1/2 cup + 2 tablespoons butter)
  • 1 and 1/2 cups sugar
  • 2 tablespoons vegetable oil
  • 3 large eggs
  • 1 and 1/2 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 teaspoon distilled vinegar
  • 2 tablespoons red food color
  • 2 cups (16 oz )(450 grams) cream cheese
  • 1 cup (226 grams) butter at room temperature
  • 3-4 cups powdered/confectioners sugar
  • 1/2 teaspoon vanilla


  1. Preheat oven to 325 degrees Fahrenheit/160 Degrees Celsius.

  2. Sift cake flour + baking soda + cocoa + salt and keep aside.

  3. Cream together butter + sugar till fluffy. Add vegetable oil followed by eggs beating well after each addition.

  4. Mix together buttermilk + red food color + vinegar + vanilla.

  5. Add flour to the egg mixture in three batches alternating with the buttermilk mixture beginning and ending with flour.

  6. Divide the batter into two 8 inch pan. Tap the pans 4-5 times on the counter to get rid of the excess air bubbles.

  7. Bake for 25-30 minutes or until a skewer inserted comes out clean.


  9. Let the cake cool completely before frosting.

  10. Beat cream cheese + butter till smooth and light for about 2-3 minutes. Add 3 cups of powdered/confectioners sugar gradually. Taste and add the remaining 1 cup of sugar as needed.

Recipe Notes

For 1 cup Cake flour substitute: Take a leveled cup of all purpose flour. Remove 2 tablespoons of flour and then add 2 tablespoons of corn flour/corn starch. Mix and sift the flour 4-5 times. Using cake flour gives this cake a very light texture.

Gel food color yields a better red color.

The color of this cake is not bright red. If you want the cake to be bright red, use only 1 tablespoon of cocoa powder instead of 2.

Be careful when handling red food color. It can stain your counter and do not use your hands to mix once red color is added.

Recipes – Grandma’s Red Velvet Cake

Chef Sunny Anderson is baking her grandma’s famous red velvet cake with homemade frosting.


Ingredients for Batter

  • 2 sticks butter, room temperature
  • 1 1/2 cups sugar
  • 3 tablespoons cocoa powder
  • Pinch salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • Butter, for pan
  • 2 ounces red food coloring
  • 1 teaspoon vinegar
  • 1 1/2 teaspoons baking soda

Ingredients for Frosting

  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup sugar
  • 2 sticks butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped pecans

Grandma’s Red Velvet Cake – Home & Family


Preheat oven to 350 degrees F.

In a stand mixer fitted with the paddle attachment, cream butter and sugar, until light and fluffy. Meanwhile, in a small bowl, make a paste out of the red food coloring, cocoa and salt. Remove bowl from stand mixer and mix in paste by hand to the creamed butter. In a measuring cup, stir eggs with buttermilk and add to batter. Mix in vinegar and vanilla, and then add flour and baking soda. Mix until combined but do not over mix.

Butter a sheet pan. Lay parchment on top. Butter the parchment. Pour batter into pan and smooth the top to even the batter out, using an offset spatula. Bake cake until a toothpick comes out clean, about 30 minutes. Remove from oven and cool in pan.

Meanwhile, make the frosting: Heat heat the flour, milk, sugar, butter and vanilla extract in a pan. Whisk until sauce thickens, about 15 minutes. Let cool slightly before using.

Invert cake onto a cutting board and slice into quarters from the longer side. To assemble cake, spread 1 of the quarters with some of the frosting to cover. Sprinkle with a quarter of the pecans. Add another layer of cake and repeat. Continue until last layer is added. Frost the top of that and sprinkle with remaining pecans.

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90,000 Homemade Red Velvet Cake: 7 Chic Recipes

A chic holiday cake “Red Velvet” is a real decoration of the feast! Divine taste and incredible tenderness.

Recipe 1, classic: homemade cake Red Velvet

We offer a recipe for Red Velvet cake for home cooking. Delicate, delicious, classic version with cheese cream.

For test:

  • flour – 330 g
  • sugar – 300 gr
  • butter – 150 gr
  • vegetable oil – 150 ml
  • eggs – 3 pieces
  • kefir – 270 ml
  • red dye – 2 tspl.
  • cocoa – 1 tablespoon
  • baking powder – 1 tsp
  • soda – 1 tsp
  • salt – 1/4 tsp
  • vanilla sugar – optional

For cream:

  • icing sugar – 250 gr
  • butter – 300 gr
  • creamy soft cheese – 900 gr
  • vanilla, chocolate, caramel – optional

I sift the bulk components – flour, soda, cocoa and baking powder into the dishes suitable for the dough. I stir everything until smooth.

Using a mixer, I stir the already softened butter and sugar in a bowl. Then I add one egg to this mass. Mixing each one thoroughly. At this stage, add vanilla sugar and salt. Pour in vegetable oil in a thin stream, continuing to stir.

I pour two teaspoons of helium dye into kefir and stir. Now I begin to pour this red kefir into the mixer bowl alternately with flour. I continue to knead the dough at low speeds.

The dough should turn out to be such a rich, red color. The main thing is that it should be just as beautiful and red after baking. In this case, we will have a real Red Velvet cake. I have a mold with a diameter of 22cm. I cover the bottom and walls of the form with parchment paper.

Baking takes 30-40 minutes. Temperature 180 ° C.

I will bake in two rounds of half the dough. If the mold is large, you can bake the whole dough in one layer.

I take out the finished cake and check the readiness with a wooden skewer. I poke through and see that the skewer is clean.

I put this biscuit on the wire rack to cool while the second cake is baked. I cool the second biscuit in the same way on the wire rack. Now you need to wrap the cakes in a film or bag. At least two hours, and it is better to hold for 10 hours in the refrigerator. After that, I cut each cake with a fishing line or a large, hot knife into two flat cakes.

For spreading biscuits and decorating the top of the cake, I will make a cheese-cream cheese, the so-called cream cheese.

According to recipes from different chefs and pastry chefs, we see that the Red Velvet cake is made with this cream. Therefore, today I will make this cream according to the classic recipe.

The oil should be left at room temperature 2-3 hours before cooking. And soft cheese, on the contrary, needs a cold one.

The oil should be left at room temperature 2-3 hours before cooking. And soft cheese, on the contrary, needs a cold one.

Whisk butter thawed to softness with a mixer, adding portions of powdered sugar.The mixture should gradually turn white.

I also add vanilla extract and cold cream cheese in portions and beat until smooth. The longer we beat, the softer the cream becomes. Because the cold cheese heats up and becomes very soft.

If, when assembling the cake, the cream has become quite soft and “floated”, put it in the refrigerator for half an hour. Can be directly in a pastry bag. When set, continue leveling the cake.

If desired, you can add berry puree to the cream for flavor and color.

I slightly cut off the cake layers, trim the edges. This crumb will be used for decoration. I grease the cakes and sides of the cake with cream.

Sprinkle with crumb crumbs. You can sprinkle the whole cake with crumbs, but I left the white center.

A little dye dripped into the remaining cream. She squeezed pink roses out of a pastry bag, seating them tightly to each other in the middle of the cake.

I cool the finished cake for another five hours in the refrigerator.And here he is, our handsome! It is not only smart and festive, but also amazingly tasty. If you haven’t made this cake yet, do it!

Recipe 2: Red Velvet cake at home

The cake according to this recipe turns out to be not only beautiful, but also very tasty. The sponge cake is juicy, light and fragrant, and the Red Velvet cake itself looks great.

For biscuit:

  • Flour – 340 g
  • Sugar – 300 g
  • Cocoa – 1 tbsp.spoon
  • Salt – 1/4 tsp
  • Baking powder – 2 tsp
  • Soda – 1 tsp
  • Eggs – 3 pcs.
  • Kefir 3.2% – 200 ml
  • Cream 33% – 80 g
  • Sunflower oil – 300 g
  • Red food coloring (gel) – 2 tsp

For cream:

  • Butter 82. 5% – 100 g
  • Powdered sugar – 100 g
  • Cream cheese (Philadelphia) – 350 g

Sift all dry ingredients twice.(Be sure to pay attention to the shelf life of the baking soda and baking powder, otherwise the cakes will not rise.)

Add all other cake products to the dry ingredients. (For a bright red dough, use gel dye, not dry dye).

Beat the dough at medium speed until smooth for 4-5 minutes. Let the dough stand for 5 minutes.

Cover the bottom of a split baking dish (20 cm in diameter) with parchment, grease the sides of the mold with oil.We will bake two biscuits, so we divide the dough into two equal parts, weighing 650 g. Alternately send the dough into an oven preheated to 170 degrees for 20 minutes. We check the readiness of the cakes with a toothpick – it must be dry. (I do not recommend baking in a multicooker, because the biscuit is obtained with very large pores. It does not look very nice in the cut.)

Cool the finished biscuits completely.

Biscuits rise during baking, but we need even cakes, so we cut off the top at both cakes.

Grind the tops of the biscuits into crumbs (the crumb can be kneaded with your hands, and the hard crust can be kneaded in a blender).

Let’s start preparing the cream. Beat the softened butter with a mixer for 2-3 minutes at high speed. Then add the icing sugar and continue beating for another 1.5-2 minutes.

Mix the whipped butter with the chilled cream cheese.

Place the cream in a bag, cut off the corner. Place the cream on the bottom cake in a circle, stepping back from the edge of 0.5 cm.Smooth out the cream and cover with the second cake layer. We put a board on top and press it lightly so that the cake is even.

Grease the top and sides of the cake with a thin layer of cream.

Sprinkle crumbs on the cake. We send the Red Velvet cake to the refrigerator for a couple of hours or overnight.

Homemade Red Velvet cake is ready. Bon Appetit!

Recipe 3, step by step: how to make a Red Velvet cake

The original American masterpiece is very easy to make at home, and the classic recipe for the Red Velvet cake is so simple that any housewife can handle it.Before making the Red Velvet cake, I slightly changed the recipe, since I did not find buttermilk and mascarpone, replacing them with regular fatty kefir and cottage cheese.

  • Flour 300 g
  • Granulated sugar 500 g
  • Vegetable oil 1.5 tbsp.
  • Butter 120 g
  • Eggs 4 pcs.
  • Fat kefir 200 ml
  • Curd 300 g
  • Cocoa powder 50 g
  • Baking powder or slaked soda 2 tsp.
  • Red food coloring 2-3 tspl.

If you make a Red Velvet cake with beets, you can do without the dye, which is also indicated in the recipe. To do this, take about 200 grams of boiled beets and grind them with a fine grater or blender. Add two tablespoons of lemon juice or vinegar. We put this gruel in the dough.

You can also replace the dye with any chopped fresh red fruits: cherries, currants, raspberries. Only you do not need to add acid to them.

First, sift the flour and cocoa powder.

Separately mix all dry ingredients (flour, baking powder, sugar and cocoa), separately liquid (kefir, vegetable oil, dye and eggs).

We combine the contents of the two bowls. We take a mixer and beat everything until smooth. You should get a pasty red mass. If you use a dye-gel for the Red Velvet cake, then the color will be richer.

Leave the dough to gain strength for half an hour.After that, we divide it into two equal parts. In a mold, which we greased with oil and covered with parchment paper, we spread one part of the dough and put it in an oven heated to 180 °.

After 35 minutes, we check the degree of cooking with a toothpick, for which we pierce the cake with it in the center. The biscuit is considered ready if the toothpick remains dry. If not, then we bake for another 10-15 minutes. We take out the form with the finished cake and let it cool down a little. After that, take out the cake.

Do the same with the second part of the test.The biscuit will become juicy and soft if wrapped in plastic wrap and refrigerated for at least two hours.

In the original, Red Velvet Cake Cream should be prepared with mascarpone. We will take ordinary cottage cheese, put butter and sugar in it. Now, using a mixer, let’s make it all smooth and homogeneous. For aroma, we can add a little vanilla.

How to decorate a Red Velvet cake at home?

For better impregnation of the cakes, you need to cut off their tops.This is also necessary so that the finished cake is smooth and beautiful. Cut biscuits can be lightly soaked in cherry syrup. This will make them even juicier.

Put most of the cream on one biscuit part. Place the second biscuit with the cut side on top and press lightly.

Smear the sides with the remaining cream. Sprinkle them with crumbled tops of the cakes.

Roses made of protein or butter cream with a cherry in the middle can become a beautiful decoration of the Red Velvet cake.Can be sprinkled with coconut flakes or leftover crumbs. You can also cover with melted chocolate icing or lay out the fruit beautifully.

You can take twice as many ingredients and make two large biscuits that need to be cut in half. This will make a four-layer cake.

Or divide the dough into three cakes. After cooking, lightly trim their sides with a knife or use a smaller shape to cut even circles out of them. Assemble the cake, but do not grease the sides. Plant a large mastic flower on top.It will be a three-tiered miracle.

Recipe 4: original Red Velvet cake (with photo)

Recipe for the original red velvet cake with dye. For its preparation, I will use natural food coloring, it is not cheap, but it does not harm health. In general, I do not recommend saving on such things, it will come out more expensive when you have to fork out for pills. Thanks to its bright color, this dessert always attracts attention, so it is perfect for children’s parties

  • Flour – 2 cups
  • Butter – 100 gr.
  • Vanilla extract – 1 tsp
  • Vinegar – 1 tsp
  • Lemon juice – 1 tablespoon
  • Cocoa powder – 2 tablespoons
  • Eggs – 2 pcs.
  • Kefir – 1 glass
  • Sugar – 1 glass
  • Dye (red) – 1 tbsp
  • Soda and salt – 1 tsp each

Take a glass of kefir, mix it with 1 tbsp. lemon juice or vinegar. Let stand for 8-10 minutes. Kefir can be replaced with milk.

Add flour, cocoa powder and salt to a free bowl.All ingredients are of the highest quality.

Stir with a broom until smooth. Try to stir everything thoroughly so that no lumps remain. I made baked goods many times and there were cases when the finished cake was cut, and there came across bubbles with flour or cocoa.

In another bowl, beat the butter with a mixer, about 5 minutes.

Add half of the sugar and continue stirring.

After 2 minutes, add the remaining amount of sugar without stopping the mixer.

We add eggs, it is advisable to do this in turn, from the beginning one egg, then beat, then another, beat again.

We add vanilla extract, this component will give the cake a special flavor. You can use vanillin, the result will not be worse, but in the original recipe only the extract is always used.

Add the flour mixture. We mix all the components.

Pour out the kefir. I recommend taking this product fatter, it’s still a cake.

We add red food coloring, this is exactly what is used in the classic recipe.

Some people ask me how to get natural food coloring from beets? Honestly, I don’t know, so if anyone has this information, please tell me and my visitors.

Mix everything well with a mixer.

Take a detachable mold with a diameter of 23 cm, grease it with oil. Place baking paper on the bottom of the mold.

Quench the baking soda with vinegar.

Add it to the dough and stir. Divide the dough into two parts, first we will bake one part, and then the second.

This is how I cook at home, but if you have two of the same molds, you can use them right away to make 2 biscuits. This will reduce the cooking time by at least 45 minutes.

Place the first part of the mixture in a baking dish.

Distribute it evenly over the entire plane.

We send to the oven preheated to 180 degrees for 25-30 minutes. When the cake is ready, take it out of the oven and let it stand for a while before removing it from the mold. It took me about 15 minutes.

After 15 minutes, the cake cooled down a little, remove the baking paper from the piece and leave it to cool to room temperature. In the meantime, I set the second part of the dough to be baked according to the same scheme.

When all the pieces are ready, proceed to spreading the cream over the cake. For decoration, I use sour cream or butter cream. I also want to present you with several recipes for a different cream to choose from. You can use any, but I would recommend the creamy one.

Put the second part of the pie on top. We also coat it with cream on top.

You also need to smear the whole cake, on the sides. Smooth out the cream with a butter knife.

Decorate the cake with a sponge cake, then it will look wonderful.

Cut a small piece to try what you get.

Recipe 5: American Red Velvet Cake (step by step)

Red Velvet Cake is a classic popular American cake (original name Red Velvet). Its distinctive feature is red biscuit cakes, smeared with white cream cheese.It is prepared only for special occasions, for big holidays.

  • flour – 340 grams;
  • cocoa – 1 tbsp;
  • salt – 0.25 tsp;
  • granulated sugar – 300 grams;
  • vanilla sugar – 2 tsp;
  • cream cheese – 260 grams;
  • baking soda – 1 tsp;
  • baking powder – 2 tsp;
  • kefir 1% – 280 ml;
  • vegetable oil – 300;
  • chicken eggs – 3 pcs;
  • butter – 250 grams;
  • red food coloring – 5 grams

Saha + eggs beat well, 7-8 minutes.

The mixture will turn white and increase.

Add dye, I have dry red dye, 1 sachet 5 grams. Beat with a mixer for another 2 minutes.

Add 1 tsp of soda to kefir, wait until the reaction occurs and the kefir begins to foam a little.

Add vegetable oil and mix well.

Combine flour, cocoa, salt and baking powder.

Sift 1/3 of the flour into beaten eggs with sugar, mix at low speed with a mixer, add another 1/3 of the flour, mix and another 1/3.

Now add half of the butter-kefir mixture, stir and add the rest.

The result is a smooth, thick dough.

The photo shows the last stage of dough preparation and what its consistency is.

Divide the dough into 2 parts and bake 2 equal cakes. I baked in a slow cooker, baking mode, for 40 minutes.

Can be in the oven at 170 degrees for 30 minutes.Willingness to check with a toothpick, should come out of the dough dry.

Cool both cakes and chill for 1-2 hours in the refrigerator. At this time, I take out butter 250 grams, cream cheese (), we will need this to grease the cake with white butter cream.

Beat butter with powdered sugar (100-150 grams) for 10 minutes, add 2 tsp of vanilla sugar and 260 grams of cream cheese, mix until smooth.

Now let’s assemble the Red Velvet cake.It is necessary to cut off the top a little from the cakes (if they rose strongly or unevenly during baking). Divide lengthwise, you get 4 cakes. Now we grease them with white butter cream, grease them with cream on top too.

Carefully level with a silicone spatula.

To decorate the cake, I had candied cherries and red coconut.

I made a heart stencil out of paper, poured coconut flakes through it and spread cherries around the edge.

Cake Red velvet is ready at home.

Recipe 6: Red Velvet Buttermilk Cake (Step by Step Photos)

Is there a celebration or a holiday? Want to shock your guests? I would not refuse. And I advise you! Where else will they see the red cake? Only on your table! The Red Velvet cake came to us from America, and let all sorts of different culinary experts argue about which part of the States it came from, we will start preparing this masterpiece in our kitchen!

For test:

  • Premium wheat flour 250 gr
  • Baking powder for dough 1 h.l
  • Salt 1/2 tsp
  • Cocoa powder – 15-20 gr
  • Butter 115 ha
  • Granulated sugar 300 gr
  • Chicken eggs 2 pcs
  • Vanilla sugar 1 tsp
  • Buttermilk 240 ml (can be made by yourself, see recipe)
  • Red liquid food coloring 2 tbsp; pasta – 1/2 tsp
  • Baking soda 1 tsp
  • Apple cider vinegar 6% – 1 tsp to taste

For cream:

  • Fat cream 33% 400 ml
  • Creamy soft cheese 220 gr
  • Mascarpone cheese 250 gr
  • Vanilla sugar 3/4 tspl
  • Powdered sugar 110 gr

For buttermilk:

  • Milk or kefir (3%) 240 ml
  • Apple cider vinegar 6% or lemon juice 1 tbsp

Buttermilk is a butter dish, in a simple way. Previously, buttermilk was made from the liquid that remained after churning the butter, adding special bacteria. Today, you can make buttermilk at home using handy foods. Kefir or milk – 240 ml and a tablespoon of apple cider vinegar or lemon juice. Stir and leave in the refrigerator for 10 minutes.

Sift flour, baking powder into a deep plate. Add salt and cocoa powder there. In a bowl, beat the butter with a mixer for 2 minutes, add sugar, vanilla sugar and continue to beat until fluffy, creamy. Then, one at a time, drive in the eggs and add the dye. Beat well to dissolve the dye. When this mass is ready, slowly add flour and buttermilk. I advise you to beat at a low speed, so as not to be in the flour.At the end, extinguish the vinegar and add to the dough.

The dough must now be divided into two equal parts. Preheat the oven to 175 *, grease the mold with butter and cover with paper. Pour part of the dough into a mold and put it on the middle shelf to bake for 30 minutes. When ready, take out and let cool for about 10 minutes. Then remove from the mold and cool completely on the kitchen grate. Then we wrap the cake with foil and send it to the refrigerator for an hour. We do the same with the second portion of the dough.When the cakes have served their time in the refrigerator, they will need to be removed from them and carefully cut in half with a sharp knife. Thus, we will have 4 ready-made cakes … red! In the meantime, the cakes are baked and cooled, let’s turn to the cream.

Our cream should be very light and soft. Therefore, for this, there are two types of cheese in the recipe: creamy and the famous mascarpone (cheese often used in bakeries). Beat them until smooth, then add the powder and vanilla sugar. Mix thoroughly and cream can be added.Beat until a thick and, most importantly, homogeneous cream.

We move our cakes to ourselves and begin to collect the cake. We grease the cakes with cream and stack them on top of each other. Then we coat with cream around and decorate to taste. To decorate the cake with cream curls, there is no need to buy a professional culinary device, you can use a cellophane bag: scrape the remaining cream into a bag, collect in one corner and tie the edge of the bag. cut off the corner with the cream with scissors and slowly squeeze out to decorate.

For decoration, you can use culinary figurines, aromatic herbs of basil, lavender, etc. They can be purchased at specialized stores. Serve on the festive table with a mysterious smile! Bon Appetit!

Recipe 7, simple: Wine-soaked Red Velvet Cake

Cake `Red Velvet` is a cake that you will surprise your guests with. This is undoubtedly a birthday cake. Bright, luxurious and velvety in taste!

  • Butter 120 gr.
  • Sugar 300 gr.
  • Egg 2 pcs.
  • Cocoa 2 tbsp
  • Kefir 1 stack.
  • Flour 250 gr.
  • Salt 1/4 tsp
  • Soda 1 tsp
  • Vinegar 1 tsp
  • Vanillin 1/3 tsp
  • Food coloring 4-6 tsp (red)
  • Baking powder 1 tsp
  • For cream: Powdered sugar 200 gr
  • Cheese `mascarpone` 300 gr.
  • Curd cheese (slightly salty) 200 gr.
  • Whipping cream 150 ml.

For impregnation:

  • sugar 2 tbsp
  • Water 2 tbsp.
  • Red sparkling wine 2 tbsp

Into kefir gradually, one tsp. add liquid food coloring. Stir well.

Add baking powder, salt, cocoa to the sifted flour. Mix.

Beat the softened butter, gradually adding sugar. Then beat in the eggs one at a time. Beat again.

Add vanillin (can be replaced with vanilla sugar – 1 sachet or vanilla essence 1 tsp.l.)

Add flour and kefir alternately. Stir at medium speed with a mixer. The last should be flour. Stir so that the mass is homogeneous, without lumps. Quench the baking soda with vinegar and pour into the dough. Mix.

Grease a springform tin with butter and cover with baking paper. Pour half of the dough into a mold, flatten.

Bake the first cake for 30-40 minutes at 180 gr. Then bake the second cake. Willingness to check with a wooden splinter.

Remove the prepared cakes from the oven, cool slightly, remove from the mold and leave to cool on the wire rack to room temperature. It is better to let the cakes stand for 10-12 hours by wrapping them in cling film. It is best to bake the cakes in the evening, and collect the cake the next day.

Preparing the cream.

Using a mixer, mix two types of chilled cheese, gradually add the icing sugar. Then add the cream. Beat. Remove the cream in the refrigerator, cover it with cling film.Prepare cake impregnation: mix sugar and water, boil. Cool slightly and add sparkling wine. Mix.

Align the cakes with a knife, soak. Put the first cake on a dish and grease with a thick layer of cream. Cover with a second cake on top, grease it with a thick layer of cream, not forgetting about the sides. Remove the cake in the refrigerator for 30 minutes. Then smooth the surface of the cake with a hot dry knife.

Next, decorate the cake at your discretion. You can simply sprinkle the surface with crumb from the cakes – it will look very impressive on the white surface of the cake.Or, using mastic, you can sculpt various figures (hearts, flowers, bows).

Before serving, the cake should be infused for several hours in the refrigerator. Delicate, delicious, unusual cake `Red Velvet` is ready. Can be served at the table. Enjoy your tea!

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“Red Velvet” – step by step recipe and ingredients for the cake

Would you like to learn how to make the famous Red Velvet cake? Use our recipe and the result will be amazing. To the culinary piggy bank!

  1. Ingredients for Red Velvet
  2. Red Velvet Cake Recipe
  3. Secrets of making dough and cake cream

“Red Velvet” is known all over the world, including Russia.But our readers are travelers, so the first question they ask is: “Which country is considered the birthplace of a bright red delicacy?” We ourselves were interested in the answer, and it is unambiguous – the United States. Before World War II, Red Velvet (or Red Velvet Cake ) was known only in North America: first in the United States, and a little later in Canada. As is often the case with culinary hits, the dessert won recognition not in well-fed times, but during the food crisis.

During the Great Depression, in order to improve the color and quality of the cakes (Americans received food rations), cooks began to add boiled beets to the dough.The cakes were incredible, dark scarlet in color. The cake was instantly dubbed “Red Velvet,” and after the release of James Beard’s cookbook American Cookery in 1972, the recipes spread throughout the world. By the way, there are as many as three of them, for every taste and color – from scarlet to chocolate red!

This cake, luxurious in all respects, has probably already been tried by many. The mere sight of him makes you roll your eyes with delight. The taste of the “Red Velvet” is special – thanks to the cream on the basis of soft cream cheese.

Ingredients for “Red Velvet”

For the test you will need:

  • flour – 2.5 cups
  • cocoa powder – 1 tablespoon;
  • fine sugar – 1.5 cups;
  • eggs – 3 pieces of medium size;
  • baking powder for dough – 2 teaspoons;
  • curdled milk or thick kefir – 1 glass;
  • cream 33% – 0.5 cups;
  • red food coloring – 2 teaspoons;
  • a piece of butter (to lubricate the mold).

To make the dessert a rich dark red, food coloring is now used for coloring, not beets. We recommend buying powder dye . That is, dry, and not a fashionable gel – that gives a weaker shade.

For the cream you will need:

  • butter (fatty and unsalted) – 115 g;
  • any soft cream cheese – 360 g;
  • powdered sugar – 100 g.

Red Velvet Cake Recipe

There is nothing complicated or unusual in the process of baking a cake.The main thing is that the cakes should rise (they will have to be cut in half) and not stick.

“Red Velvet” – a simple recipe, a stunning result!

You can also make one cream layer

  • Sift flour and baking powder through a sieve into a bowl. Then add salt, cocoa, dry color and sugar. Drive three eggs in turn, stir and pour kefir and cream into the velvet dough. Beat the dough with a mixer, medium speed, the mass should become homogeneous. Leave for eight minutes, then divide the slightly thickened dough into two equal portions.
  • Take 2 molds, grease them with a piece of butter. Place both parts of the dough on these forms. At the same time, bake the cakes (with an oven heated to 170 C for 20 minutes).
  • Place the molds on the table, let the cakes cool. Then carefully cut off the “protruding” tops from them. They must be crumbled and set aside for now this crumb. Cut the cakes into two more layers. For the cream, knead the butter with a spoon, then beat it for about three minutes, adding a little powdered sugar in the process. Then add cheese to the cream and mix for another 2 minutes.
  • Put the fluffy velvet cream into a bag and place it on one layer-cake. Spread with a spatula. Cover with another layer, put the cream on it again and spread. Repeat with the rest of the cakes.
  • Smear the Red Velvet on the sides with the remains of the cream, and the top layer is obligatory. Sprinkle with crumbs and leave to the table in the refrigerator – at least 4 hours. Bon Appetit!

Secrets of making cake

  • The original recipe contains buttermilk .Nowadays, an “outdated” ingredient can be easily replaced with curdled milk, whey or regular kefir. Which of the products you like best, you can find out empirically.
  • The American version of “Red Velvet” also suggests using “soft” cheese . What could it be? Of course, Philadelphia cheese, which Americans love, will do just fine. But it’s even better to add the Italian “Mascarpone” – the result will be truly “velvet”.
  • Take the cheese out of the refrigerator just before cooking .This will help make the Red Velvet cream as lush as possible. And do not whip the cream and cheese for too long, otherwise the mass will begin to exfoliate, and it will be impossible to return it to a uniform state.
  • Eggs and butter should be at room temperature, but cream should be slightly chilled . The cake is rather capricious and does not forgive mistakes. When the cakes are baked, it is also advisable to send them to the refrigerator for half an hour.

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Cake “Red Velvet” recipe | Grand culinary specialist

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Dish Photo: Levi Brown

Red Velvet cake – a detailed recipe.


Time: 1 hour. 50 minutes
Difficulty: easy
Servings: 8 – 10

The recipes use measuring containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (st.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp. L.) – 15 ml.
1 teaspoon (tsp.l.) – 5 ml.

Ingredients for the recipe:

Red velvet cake

  • 12 tbsp. l. (180 gr.) Butter, room temperature, and also for greasing the mold
  • 3 tbsp. sifted premium flour
  • 3 tbsp. l. cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 tbsp. granulated sugar
  • 1/3 tbsp. vegetable oil
  • 3 large eggs, room temperature
  • 1 tbsp. l. red food coloring
  • 2 tsp.l. apple cider vinegar
  • 1 tsp vanilla extract
  • 1 tbsp. kefir

Curd cream

  • 900 gr. cream cheese (mascarpone or philadelphia), room temperature
  • 240 gr. butter, room temperature
  • 900 gr. confectionery sugar
  • 1 tbsp. l. freshly squeezed lemon juice
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt

Recipes with similar ingredients: kefir, cream cheese, eggs, lemon juice, vanilla extract, Philadelphia cheese, mascarpone cheese, cream, biscuit, premium flour, cocoa, apple cider vinegar

Recipe preparation:

  1. Prepare sponge dough for the red velvet cake: preheat the oven to 180 ° C.Grease two (23 cm) round baking tins with butter and place on the bottom with parchment paper, then grease again. In a bowl, combine flour, cocoa powder, baking soda and salt.
  2. Whisk the granulated sugar, butter and vegetable oil with a mixer on high speed until an airy mass is formed, about 4 minutes. Continuing to beat, gradually add one egg at a time, then mix with food coloring, vinegar and vanilla extract.

    Reduce the speed to low and, continuing to beat, add the flour mixture in parts, alternating with kefir, mix until smooth.

  3. Prepare the red velvet cake layers: pour the batter into the prepared tins and bake until tender, 35 – 40 min. (Check the readiness of the biscuit with a wooden toothpick, piercing it in the center, it should be dry).

    Remove from oven and chill for 10 minutes. then take out of the molds. Using a long serrated knife, carefully cut each biscuit with sawing movements horizontally into two slices.

  4. Prepare the red velvet cake cream: beat the cream cheese and butter with a mixer on high speed until an airy mass is formed.Add confectionery sugar, lemon juice, vanilla extract, salt and beat until smooth. Another Cream recipe.
  5. Prepare the red velvet cake: Put 1 layer of biscuit on the dish, spread with 1 1/4 tbsp. cream. Repeat with the remaining layers, finishing the last layer with a biscuit. Coat on all sides with a thin layer of cream. Place the red velvet cake in the freezer for 15 minutes, then cover with the remaining cream.

History of American Classics: Red Velvet Cake

Red Velvet Cake has been popular for the past few years.However, this is not a modern dessert, but a classic of American cuisine: its roots go back to the 19th century.

It is not known exactly how the “Red Velvet” originated. But his story is a real adventure, recipe evolution, popularity and disappearance, and even a little intrigue. You will definitely like it!

Cake with ten names “Red Velvet”, or Re d Velvet cake has many predecessors: “Red Waldorf cake”, “Waldorf Astoria Red Cake”, “Red Carpet cake”, “ Red Mystery cake ”,“ Flame cake ”and even“ 300 $ cake ”.To understand all the metamorphoses, it is worth going back to the 19th century.

“Velvet cake” – without the word “red” and the connection with our hero – existed in the period after the American Civil War. The dessert received such a name for its delicate, moist and soft texture. His recipe was first published in 1871: it was a buttery sponge cake with lemon flavor.

The color of the cake appeared only in the 1940s, in the recipe “Red Velvet Chocolate Cake” – without a drop of food coloring.

The prefix “red” got the cake thanks to a chemical reaction.The fact is that initially unsweetened chocolate, natural (without alkalization) cocoa powder, sour liquid (most often buttermilk or kefir) and baking soda were used for cooking. Together they created the color red!

Around the beginning of the 20th century , these chocolate cakes became known as “Red cake”, “Red devil’s food cake”, and even “Feather devil’s food cake” ). However, this slightly reddish brown color was significantly different from today’s bright red cake.

Red devil ‘ s food cake

First color experiments The idea of ​​artificially dyeing a cake red – no chocolate – appeared in American cookbooks back in the 1870s. The name was quite original – Watermelon Cake, because the color was pink.

Around this time, the Price Baking Powder Company of Chicago introduced liquid food coloring for home confectioners, Dr.Price’s Fruit Coloring “. So the era of bright baking began, but for some reason in the recipes of this time and the beginning of the 20th century, was not used for the red chocolate cake .

When exactly the cake became really red is a mystery. But there are several main versions:

  • The first version points to an authoritative source: “The Joy of Cooking” from the culinary icon Irma Rombauer. The book came out in 1943 and included a recipe for Red Velvet cake.Although Miss Rombauer was not enthusiastic about it, it was still the first entry in an American source.
  • The second version refers to 1959, when the “Waldorf red cake” recipe was printed. It is worth noting that the famous Waldrof-Astoria hotel in New York has nothing to do with the name and did not serve Red Velvet cake or anything similar in its restaurants.
  • The third version is legend . A wealthy lady dined at the Waldorf Astoria’s restaurant, and an early Red Velvet was served for dessert.She was so impressed that she asked for the recipe she was given. But later she received a bill for $ 100 (or $ 200 – it all depends on the version). After paying for it, the lady spread the cake recipe all over town in revenge!

The beginning of the “Red Velvet” A really red cake became in the 1950s. The epicenter of the red cake mania is Ohio. It was there, in the local newspaper, that the recipe for “Waldorf (Red) Cake” with the classic whipped cream appeared.

In 1960 appeared the first record of the modern name.And all thanks to marketing: the Seattle supermarket chain advertised “Waldorf Red Velvet Cake” in bakeries. The recipe immediately appeared in the local newspaper and won the hearts of home confectioners. He began to receive prizes at local fairs, became popular in Canada. Thus, by 1972 , “Red Velvet” has become rightfully considered the most popular and most interesting dessert in the South of the United States.

But every story must have unexpected twists. In 1976, “Red Velvet” disappeared because the red dye was banned at the state level.And everything would have frozen on this note, we would never have known about this cake, if not for an accident. In 1989 , the movie “Steel Magnolias” (Steel Magnolias) was released – a magnificent drama about the life of six heroines in the southern state of Louisiana. The painting reflected the entire culture of the South, including the “Red Velvet”. It appeared as a wedding cake in … the shape of an armadillo!

It was a recognizable red filling, but with gray mastic. At the same time, the most popular decoration was cream cheese cream, which replaced butter custard.In just a few years, Red Velvet has become one of America’s favorites.

The original recipe included vegetable margarine for a delicate crust and light texture. Modern variations use butter to add more aroma and flavor and make the cakes drier. And vegetable oil is used if you want more moisture. In all versions, you’ll find buttermilk or kefir, a mixture of baking soda and vinegar, and of course red dye.

Cooking “Red Velvet” is not difficult, and the result will delight you with a rich chocolate taste, slightly moist center and a bright red-white look! Try this Red Velvet recipe with cranberry confit or Red Velvet cake, cake pops and cupcakes!

Daria Saveleva | Red Velvet cake

I usually remember about the Red Velvet cake on the eve of Valentine’s Day.And indeed, it is difficult to find a more suitable time for him. I think this famous dessert does not need an extra introduction, let’s better analyze the main nuances of its preparation, so that you will surely achieve an excellent result the first time.

Sponge cake for velvet cake

Red velvet is not the only cake of its kind, there is also black and white. If you want to see their recipes, write in the comments.

The word velvet appeared in the name for a reason, it speaks of the texture of the biscuit.It should be soft, delicate, fluffy, velvety in a word. 🙂

Traditional Red Velvet Biscuit recipe contains buttermilk, butter or oil, cocoa, baking soda and vinegar. As you can see, I am giving you a non-classic version. 🙂 Firstly, hardly anyone wants to read the same recipe in all blogs. Secondly, I like the author’s recipe for Rose Levy much more.

Rose uses two types of oil at once and completely eliminates vinegar and soda. Thanks to these small changes, the biscuit becomes more intense in taste and color, moist and tender.

I do not recommend that you replace buttermilk with kefir, it will make the dough heavier. Use the traditional alternative: milk with lemon juice.

If you want a more pronounced chocolate flavor, the amount of cocoa can be increased to 21 g, respectively, reducing the flour. In this case, the color of the cake will be darker than in the photo.

How to color a biscuit for Red Velvet?

I was surprised to learn that an authentic sponge cake for Red Velvet is prepared without dyes at all.When this cake was invented, alkalized cocoa powder was not common, and the usual one, interacting with the acid in the dough, gave a dark red color. The taste of such cocoa, for obvious reasons, was much simpler than that of alkalized cocoa, which does not oxidize.

To get a bright festive red like mine, you need to add quite a lot of food coloring. It makes no sense to reduce it – it will be faded.

Important! Liquid, dry and gel dyes have different amounts of pigment, you cannot replace them 1 to 1.

Industrial colorant can theoretically be replaced with beet juice. There is no baking soda in the batter that Rose suggests, which means the juice will retain its color and not turn dirty brown. However, there will still be no real red.

Nowadays, quite a lot of powders from different plants have appeared, with which it is customary to color confectionery products in order to preserve naturalness. If you want to use one of these, first read the reviews to see if it burns out under the influence of high temperature.

Red Velvet Cream

Most often, Red Velvet is prepared with cream cheese, butter and powdered sugar, or with buttery ermine frosting (apparently, the name hints at the smooth shiny skin of a white ermine). Ermine frosting is made from milk-infused flour, sugar and butter. As far as I know, this cream is not widespread in Russia.

Rose offers her version of reduced butter cream cheese with white chocolate.It is much tastier and more pleasant in consistency than the traditional one.

It is extremely important to cook it only with high quality white chocolate containing a high percentage of cocoa. If it is not there, it is better to replace it with powdered sugar, both options are given in the recipe.

There is a large selection of white chocolate in the online store for confectioners BakerStore, for the readers of my blog there is a 5% discount for the promo code dariasaveleva .

In the same store you can buy metal rings for baking or the ideal heart shape for this cake.

By the way, Rose proposes to cook Red Velvet with one cake in the shape of a heart and decorate with cream only on top. Of course, in this case, the cream will need about two times less. And for the amount of biscuit ingredients specified in the recipe, you will need a form with a volume of 2 liters.

More chic recipes by Rose Levy on my blog (some with slight modifications):

perfect lemon cake ,

lemon-almond cheesecake with lemon cream ,

shortbread macaroons ,

pumpkin cheesecake .

Cake Red Velvet

A detailed recipe for the most delicious and brightest Red Velvet cake with rich cream cheese and white chocolate. Analysis of the methods of coloring the biscuit.

Author Daria Saveleva
Sponge cake
  • 90 r chicken egg proteins
  • thirty r liquid red food coloring
  • 1.5 tsp vanilla extract
  • 170 r wheat flour of the highest grade
  • thirty r corn starch
  • 140 r Sahara in the original 200 g
  • 3 hl. baking powder
  • one tsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 60 r vegetable oil
  • 55 r softened butter
  • 120 r buttermilk or sour milk
  • 230 r icing sugar or 170 g white chocolate
  • 225 r softened cream cheese any Philadelphia counterparts, not mascarpone
  • 55 r softened butter
  • fifteen r sour cream
  • one vanilla pod get the seeds
  1. Prepare the cream.If chocolate is used, melt it in a water bath or in a microwave oven in the “defrost” mode, cool.

  2. Put cheese, butter and sour cream into the processor bowl. Beat until smooth. Add chocolate or powder, beat until smooth on a pulse mode. Add vanilla, stir. I have a very bad processor, using a stationary mixer with a paddle attachment at low speed. Transfer the cream to a bowl, cover with foil to the touch and put in the refrigerator.

  3. Prepare a biscuit.Preheat oven to 175 degrees. Oil 2 baking tins with a diameter of 16-18 cm, dust the sides with a thin layer of flour, shake off excess. Cover the bottom with parchment.

  4. In a bowl, combine the proteins, color and vanilla extract until combined.

  5. Put butter and vegetable oil in the bowl of a stationary mixer with a paddle attachment. Mix on medium speed for 1 minute. The mass will not become homogeneous.

  6. Sift flour, starch, cocoa and baking powder together.Add sugar, salt, mix well with a whisk.

  7. Add dry mixture and buttermilk to butter, mix on low speed until mixture is completely wet, then increase speed to medium and beat for another 1.5 minutes.

  8. At medium-low mixer speed, add eggs, beaten with color, into dough half a portion at a time. Before adding the second half, you need to make sure the first half is completely mixed.

  9. Pour the dough into prepared molds / molds, level the surface and bake for 17-35 minutes (time depends on the size of the mold and the amount of dough in it).Checking readiness – a toothpick comes out of the middle of the cake dry or with a few crumbs, when you press your finger on the surface, the hole quickly springs back.

  10. Cool the biscuits in the tins for 10 minutes, then carefully remove and transfer to the wire rack, top down.

  11. When the cakes are completely cool, cut off the tops with traces of the grill, crumble the scraps, dry the crumbs in the oven if necessary. Get the cream out of the refrigerator. If it grips too hard, let it stand for a while at room temperature.

  12. Put a layer of cream on one cake, cover with the second, remove the blank and the rest of the cream for 30 minutes in the refrigerator. Then cover the sides and top of the cake with a thin layer of cream, align. Put everything in the refrigerator again for 30 minutes. Cover the cake with the rest of the cream, level. Put in the refrigerator.

  13. Sprinkle biscuit crumbs on the finished cake. Serve at room temperature for 30-45 minutes.

1. The recipe uses measuring spoons.1 tsp – 5 ml, 1 tbsp. – 15 ml.

2. If you want to bake a cake with one heart-shaped base, use a baking dish with a volume of about 2 liters. In this case, half of the cream will be needed.

Bon appetit!

Red Velvet cake – a step-by-step culinary recipe with photo

Delicate velvety biscuit taste, butter cream – the delicate taste of Red Velvet cake will be remembered for a long time! American beauty.

  • Biscuit:

  • 330 g Flour


  • 15 g Cocoa powder

  • 4 g Soda

  • 6 g Baking powder for the dough

  • 4 g Salt

  • 3 pcs.Chicken egg


  • 300 g Sugar

  • 200 ml Kefir

  • 80 ml Cream

  • 150 g Vegetable oil

  • 150 g Butter

  • 1 hourl. Vanilla extract

  • 2 tsp Food dye

    red gel

  • 1 tbsp.l. Lemon juice

    or wine vinegar

  • Cream:

  • 400 g Cream cheese

    cream cheese mascarpone

  • 185 g Powdered sugar

  • 3 tbsp.l. Lemon juice

  • 1.5 tsp Vanilla extract

  • 400 ml Cream


Cooking description Share this

Red Velvet Cake is an American classic and one of the most popular desserts in recent years.A beautiful, festive, light cake with biscuit cakes that have a delicate, velvety taste. The cake is not too sugary, does not require impregnation. Of particular note is the soft creamy taste with a light chocolate aftertaste. And how gorgeous the red cakes look – it’s very impressive!

Ingredients are indicated for 1 cake of 2 layers.

What you need:

  • flour sieve;
  • form ∅ 22 cm;
  • baking paper;
  • food film;
  • mixer;
  • blender.

Cooking steps

Biscuit preparation:

Turn on the oven at 175 degrees.

Mix kefir and cream.

You can use one kefir with a fat content of 3.5% (in this case, you need to take 280 ml).

Dissolve the red dye in kefir.

Combine dry ingredients.

Sift wheat flour, cocoa powder.

Attention! Cocoa powder should be taken strictly in the specified amount, not more!

Add baking powder, salt and baking soda.

Mix everything thoroughly with a whisk.

Grind butter with sugar until light weight within 3 minutes.

Mix in 3 eggs one at a time, beat until smooth.

Add vanilla extract, vegetable oil, a little vinegar or lemon juice and dyed kefir.

Combine with flour mixture. You do not need to interfere for a long time.

35 min

Divide the dough into 2 parts (approx. 670 g each).

Pour the dough into a mold and place in an oven preheated to 175 ° C.

Bake the biscuit until dry, for 30-35 minutes.

Do not overdry the cakes!

Leave the prepared biscuit in the mold for 10 minutes.

Then remove from the mold, place upside down on a wire rack, remove the parchment and leave to cool to room temperature.

Wrap the cooled cakes with cling film and put in the refrigerator for at least 1.5 hours (or overnight).

This will make the cakes even softer.

Cream preparation:

Prepare the cream immediately before assembling the cake.

Traditionally, cream cheese cream is used for this cake.

Place cream cheese, icing sugar, lemon juice and vanilla extract in a beating bowl.

Beat until smooth and creamy.

Pour 400 ml of very cold heavy cream into a deep, clean and dry bowl and beat until creamy.

In 2 stages, add cream to the cheese mass and mix thoroughly with a mixer at low speed.

It turns out an airy cream.

Cut off the hat from the biscuit (it will be used to decorate the sides of the cake).

Cut each biscuit into 2 equal pieces.

You can keep 2 cakes, but I do 4. The edges of the biscuit should also be trimmed.

Build the cake:

Place the first crust on a plate and cover generously with cream.

Repeat this with all the cakes.

Finally, coat the cake with cream on all sides.

Grind the scraps of biscuit into crumbs in a blender and sprinkle them over the whole cake or sides.

Decorate the cake to your liking.

Put the cake in the refrigerator for 1-2 hours to soak and cool.

Bon appetit!

Bykova Tatiana

I was born in Siberia, not far from Irkutsk, in the city of Cheremkhovo.Almost 20 years ago, fate threw my family into a distant frosty, original Yakutia with summer white nights and a long polar night in a town near the Arctic Circle with the optimistic name of Udachny.

I work as a teacher at school. And I always combine my creative profession with other hobbies: I love the sea and the country, I get positive energy while driving a car, I draw inspiration from cooking. Friends are surprised when I have time for everything ?! After all, few people like to stand at the stove. But, plunging into your favorite and adored hobby, you forget about fatigue! I cook with soul and love.

I love new recipes very much! I am happy when the expected result does not disappoint, but is approved by my grateful tasters. I love creativity and aesthetics in cooking, because aesthetic pleasure enhances gastronomic enjoyment.

I would be glad if my findings and ideas seem interesting and useful to someone.

Red Velvet cake recipe step by step from Waldorf-Astoria

On kefir, With cocoa, With mascarpone Sponge cakes

Connoisseurs and gourmets who have tasted the famous dessert in Waldorf-Astoria claim that this step-by-step Red Velvet cake recipe most closely matches the one used in the famous hotel.

When preparing, wear an apron and elbow pads to avoid staining your clothes.


Red biscuit:

Granulated sugar – 300 grams;
Chicken eggs – 2 pieces;
Vanilla extract – 1 teaspoon;
Cocoa powder – 2 tablespoons;
Food coloring (red) – 50 g;
Table salt – 5 grams;
Baking powder – 10 grams;
Wheat flour – 2 glasses with a slide;
Curdled milk – 1 glass;
Baking soda – 1 teaspoon;
Vinegar – 1 teaspoon;
Vegetable oil for lubricating molds – 0.5 cups;


Wheat flour – 3 tablespoons;
Milk – 1 glass;
Salt – a pinch;
Butter – 200 grams;
Granulated sugar – 150 grams;
Vanilla extract – 2 teaspoons;

Cheese cream:

Soft cream cheese – 400 grams;
Butter – 100 grams;
Vanilla extract – 1 teaspoon;
Powdered sugar – 200 grams;

Step-by-step cake recipe Red Velvet

Sponge cake:

1.We heat the oven to 175 ° C. Grease two identical forms with oil and sprinkle with flour.

2. Beat eggs with granulated sugar and vanilla until a white foam forms.

3. Mix the dye with cocoa powder, flour, salt and baking powder, sift.

4. Pour yogurt and egg mixture into the dry ingredients for our Red Velvet cake according to the original recipe.

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