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  • Begüm Azak

Red Velvet Cake

Updated: 6 days ago

Here is a classic & timeless red velvet cake recipe! This recipe makes a red velvet layer cake with cream cheese frosting and raspberries. The cake has a soft and velvet-like texture and cream cheese frosting with raspberries makes the perfect combination!


Ingredients

Cream Cheese Frosting

  • 150 g butter

  • 180 g cream cheese

  • 500 g powdered sugar

Red Velvet Cake

  • 250 g melted butter

  • 225 g powdered sugar

  • 330 g white sugar

  • 5 eggs

  • 500 g cake flour

  • 15 g cocoa powder

  • 500 ml kefir

  • 1 1/2 tsp bicarbonate of soda

  • 1 tsp salt

  • 2 tbsp vinegar

  • 3 tbsp red food color

  • 200 g raspberries


Video Tutorial for Red Velvet Cake

Baking Instructions

Cream Cheese Frosting

  • Bring all the ingredients to 4 C.

  • Cut 150 g butter into smaller chunks and add it into a bowl along with 180 g cream cheese, start mixing using the paddle attachment of a standing mixer or a handheld electric mixer.

  • Gradually add 500 g powdered sugar and continue to mix until a soft creamy texture forms.

  • Chill the frostig in the fridge until the cake is ready.

Red Velvet Cake

  • Bring the ingredients to room temperature and preheat the oven to 170 C.

  • Using an electric mixer start beating 250 g melted butter (chilled to room temperature), 225 g powdered sugar, 330 g white sugar and 5 medium eggs.

  • Sift 500 g cake flour into the mixture along with 15 g cocoa powder, 1 1/2 tsp bicarbonate of soda and 1 tsp salt.

  • Gradually add 500 ml kefir, you can substitute yoghurt as well.

  • Add 2 tbsp vinegar, appx. 10 drops of vanilla essence and 3 tbsp red food color, beat until the red color is evenly distributed into the batter.

  • Cut and lay baking parchment on the bottom of two springform pans. Pour the batter into the pans ans bake at 170 C for 45 minutes, until a toothpick entered into the center of the cake comes out clean.

  • Once the cakes are baked cover the top of the pans with a piece of cloth and let the cakes cool down.

  • After you remove the cakes from the pans you may realize that the outside is slightly more brown in color and thicker in texture. You can go around the cake with a knife and cut off a thin layer to get a softer and more red look.

  • Using a knife or a small frosting spatula spread 1/3 of the cream cheese frosting over the first layer, and 2/3 over the top layer. Decorate the cake with 200 g raspberries or another fruit of your choosing and you are ready to serve!

If you have tried this recipe make sure to share your thoughts with us in the comments section below and share your version of the red velvet cake with us on our instagram page @thepastrymagazine!