Red velvet cake recipe

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A new cake recipe! The Red velvet cake, the deliciously moist American layer cake with its white icing... So you're tempted?

Don't worry if you've never made a layer cake before. The recipe is really not complicated. You can make it in advance to avoid any stress!

The Red Velvet Cake is a delicious cake from the United States that we suggest you learn how to make in no time. It consists of a soft cake, nicely colored in red, generously filled with mascarpone and Philadelphia whipped cream. Very greedy, this cake will be perfect for a birthday party or a meal with friends.

   Preparation                       Cooking                        Portion(s)

   60 minutes                        30 minutes                  6 to 8 servings 

What's inside the Red velvet cake?

It's an assembly of several slices of cocoa-based cakes lightly colored in red. I specify "lightly" because contrary to the original, I use the least amount of coloring possible (and natural coloring, I put the link at the bottom of the article).

The outside of the cake (and the inside, between the slices) is made with cream cheese icing, I personally use the Philadelphia brand, less salty than the St Morêt for example. Combined with mascarpone and vanilla, it is a pure wonder!  

The red velvet cake is recognized by its super soft texture, obtained thanks to the use of buttermilk: fermented milk. If you don't have fermented milk at home (like Ribot milk) then you can easily make it yourself with lemon or vinegar. I explain everything in my recipe.


🚩Ingredients :

  ✔️240 ml whole milk
  ✔️1 tablespoon white vinegar
  ✔️120 g soft butter
  ✔️ 300 g powdered sugar
  ✔️ 2 eggs
  ✔️1,5 tsp of liquid vanilla extract
  ✔️20 g bitter cocoa
  ✔️ 300 g flour
  ✔️ 1 teaspoon of red food coloring
  ✔️ 1/2 teaspoon of salt
  ✔️1 teaspoon baking soda
  ✔️ 300 g plain Philadelphia 
  ✔️ 250 g mascarpone cheese
  ✔️ 110 g powdered sugar
  ✔️1 teaspoon of liquid vanilla extract
  ✔️20 cl heavy cream

🚩Instructions :

1-Preheat the oven to 170°c traditional heat.

2-Start by preparing the fermented milk: mix the milk and white vinegar. Set aside for the moment.

3-In the bowl of your mixer, combine the soft butter and powdered sugar. Add the whole eggs previously beaten with a fork. Then add the liquid vanilla and bitter cocoa (if you want a bright red cake, I recommend reducing the cocoa dose a bit).

4-Stir in the fermented milk and flour in two batches, alternating each ingredient.

5-Colouring step: add the red gel coloring (or liquid coloring if you have it, the amount is up to you!). Mix well to blend the color. Finish by adding salt and baking soda. Divide the dough into 3 15cm Ø molds or bake 3 times if you only have one mold.

6-Bake for 30 minutes. Let cool, unmould, and place the 3 cakes on a rack.

7-Icing: In the bowl of your mixer, lightly beat Philadelphia and mascarpone. Add the powdered sugar and liquid vanilla. Finish by adding the heavy cream. Whip the frosting like whipped cream: whip at maximum speed for a few moments, the frosting should take on a visible consistency.


place a 15cm cardboard support on your cake plate (which will be used for serving). Secure it with a little icing. Ideally, take a turntable to put under your cake plate, the icing will be easier to make. Take the first cake, fix it on the cardboard support with a dab of icing. Cover the first cake with a thin layer of cherry jelly or jam (it's optional, but I love it!), then a layer of vanilla frosting, then put the second cake on top. Ditto, thin layer of cherry jelly then layer of frosting then 3rd cake. Place a layer of frosting on top of the last cake and spread on the layer cake with a spatula to cover it all. Be careful, this layer must be very thin, you can see the 3 cakes through. Put in the refrigerator for 30 minutes.

9-Finally, make the desired decoration by covering the layer cake with a good layer of icing on the top and sides with a spatula. To do what I do, use a 1M Wilton tip to create the decoration on the base and top of the cake.

🚩 Tips :

 ✔️Ideally kept under a bell jar in the refrigerator for 3 or 4 days.

 ✔️The traditional recipe does not use cherry jelly. So you don't have to use any to garnish the cake. And you can also vary the pleasures with redcurrant jelly, blackcurrant jelly, raspberry jam, or red fruit jam.

  Enjoy it...Bon appetit

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