Petitchef

Red velvet cake

Dessert
10 servings
4 hours
25 min
Difficult
Make your own layer cake at home easily with our recipe of the famous Red Velvet Cake ! 3 layers of chocolate sponge cakes separated with butter cream ! We made a Halloween version and a romantic one of this cake ! Make it yourself by following our step by step recipe !

Ingredients

Number of serving: 10

The 3 sponge cakes :

300 gr flour

16 gr cocoa powder

120 ml oil

250 gr sugar


5 gr baking soda

4 gr vinegar

1 tsp red food coloring

10 gr vanilla extract


Sour milk :

250 ml milk

10 ml lemon juice


Butter cream :

125 gr softened butter

300 gr icing sugar

125 gr cream cheese (philadelphia)

To decorate (Halloween version)

Raspberry sauce

Materials

3 molds 15 cm de diameter (or just 1 mold)
1 stand mixer with a whisk
1 spatula
1 bench scraper
1 sieve
1 cake leveler
plastic wrap

Preparation

  • Step 1 - Red velvet cake
    Sour milk: In a bowl, combine together milk and lemon juice stir the two together and let sit for 10 minutes before using. Sieve the flour and cocoa powder.
  • Step 2 - Red velvet cake
    Whisk the oil + the sugar and the eggs in a large bowl until light at speed 3.
  • Step 3 - Red velvet cake
    With the mixer on speed 2, add the dry ingredients (flour + cocoa powder) in 2 or 3 additions alternating with milk.
  • Step 4 - Red velvet cake
    In a bowl, combine baking soda and vinegar and when it is bubbly add it to the batter. Now, add the vanilla and gel food coloring and fold in using a whisk. Dye the batter until you are pleased with the color.
  • Step 5 - Red velvet cake
    Divide batter among the three prepared pans. Bake them in a preheated oven to 180ºC (350°F) for 25-30 minutes or until a toothypick inserted into the center comes out clean.
  • Step 6 - Red velvet cake
    Remove the cakes from the oven and allow to cool on wire racks. Once they are temperated turn out the cakes onto the racks and allow to cool completely before wrap it with a layer of plastic wrap. Refrigerate the cakes overnight.
  • Step 7 - Red velvet cake
    Cream cheese Frosting: In the stand mixer bowl, sieve powdered sugar and beat it with the softened butter until fluffly. Add in Philadelphia and beat it 5 mins more or until creamy and well combined. Refrigerate.
  • Step 8 - Red velvet cake
    Remove the cakes from the fridge. Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Make the same with the others until all the cakes have the same size.
  • Step 9 - Red velvet cake
    Spread just a bit of cream cheese on the cake stand or serving plate, and place on it the first cake layer.
  • Step 10 - Red velvet cake
    With the help of an icing spatula or a bench scraper, evenly cover the top with frosting. Top with the second layer and cover the top with the frosting.
  • Step 11 - Red velvet cake
    Finally place the third cake. And spread a thin frosting layer all over the sides. The thin layer of frosting traps cake crumbs. Refrigerate cake for at least 30 minutes.
  • Step 12 - Red velvet cake
    Place the remaning frosting all over the top and sides and evenly spread it using an icing spatula or a bench scraper until luscious.
  • Step 13 - Red velvet cake
    Romantic and beautiful decoration: We have used fresh colorful flowers from our garden ;-)
  • Step 14 - Red velvet cake
    Spooky halloween decoration: Drizzled with a tangy raspberry coulis and stab a knife on top of it.
  • Step 15 - Red velvet cake
    There you are, your red velvet cake is ready !

Video

YouTube

Photos

Red velvet cake, photo 1Red velvet cake, photo 2Red velvet cake, photo 3Red velvet cake, photo 4Red velvet cake, photo 5




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