This charming red cake with its unique texture is loved for its beauty and taste. It's impossible to pass by its vibrant layers and contrasting white cream without being intrigued! But did you know it's incredibly easy to make at home? We're sharing 5 step-by-step Red Velvet cake recipes you can make yourself!
1. Classic Red Velvet Cake
This dessert turns out very even and neat – a perfectionist's dream!
Ingredients
For the layers: 360 g flour, 360 g sugar, 250 ml kefir, 220 g butter, 2 eggs, 15 g cocoa, 10 g baking powder, 10 g food coloring.
For the cream: 500 g cream cheese, 250 ml heavy cream, 100 g powdered sugar.
Instructions:
1. Dissolve the red food coloring in 250 ml of kefir.
2. Mix the sifted flour with baking powder and cocoa powder.
3. Beat the butter with sugar until fluffy, add the eggs and beat for another 5 minutes.
4. Combine the butter mixture first with the colored kefir, then with the dry mixture.
5. Bake two cake layers for about 50 minutes in the oven at 180 degrees Celsius, but start checking with a toothpick after 40 minutes.
6. Wrap the hot layers in plastic wrap and leave for a couple of hours to cool and absorb their own condensation.
7. After a minimum of 4 hours in the refrigerator (can be overnight), cut the layers in half – you will have 4 cake bases.
8. Collect all the remaining crumbs and finely chop them in a blender – for decoration.
9. Whip the heavy cream with powdered sugar until stiff peaks form and mix with the cream cheese.
10. Using a silicone spatula, spread the cream on the layers, assemble the cake, cover the top with the remaining cream, decorate with crumbs, and refrigerate for another 1.5 hours.
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2. Red Velvet with Vegetable Oil and Cornstarch
The batter will be slightly more elastic and less crumbly.
Ingredients
For the layers: 110 g butter, 380 g sugar, 240 ml vegetable oil, 300 g flour, 40 g cornstarch, 5 eggs, 240 ml kefir, 1.5 g vanilla, 3 tbsp food coloring, 1 tsp vinegar, 1 tsp baking soda, 2 tbsp cocoa, 0.5 tsp salt.
For the cream: 800 g cream cheese, 450 ml heavy cream, 220 g powdered sugar, 1.5 g vanilla.
Instructions:
1. Separate the eggs into yolks and whites.
2. Mix the melted butter with sugar, add the vegetable oil, then the egg yolks and vanilla.
3. Continue beating and add the kefir, mix until smooth.
4. Mix the vinegar with the dry food coloring and add to the batter.
5. Combine all dry ingredients, sift, mix, and slowly incorporate into the batter.
6. Beat the egg whites until foamy and add them to the batter as well.
7. Divide the mixture into three equal parts and bake three layers for half an hour at 180 degrees Celsius.
8. Wrap the warm layers in plastic wrap and refrigerate for 2-4 hours.
9. Mix all cream ingredients into a smooth, uniform mass, divide it into three parts for spreading between the layers and one larger part for covering the cake.
10. Assemble the cake, refrigerate for 1.5 hours, and then cover with cream.
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3. Red Velvet Cake for Beginners
This cake recipe is so simple that you'll only need a mixer at the very final stage!
Ingredients
For the layers: 340 g flour, 300 g sugar, 3 eggs, 300 ml vegetable oil, 150 ml heavy cream, 150 g 20% sour cream, 2 tsp food coloring, 1 tbsp cocoa, 1 tsp baking soda, 2 tsp baking powder, pinch of salt.
For the cream: 400 g cream cheese, 200 ml heavy cream, 100 g powdered sugar, 1.5 g vanilla.
Instructions:
1. Mix the sifted flour with the rest of the dry ingredients.
2. Add the eggs, vegetable oil, heavy cream, sour cream, and food coloring.
3. Beat the batter well with a mixer until smooth and fairly liquid, then let it rest for half an hour.
4. Divide the mixture into three parts and bake three layers for 15-20 minutes in the oven at 180 degrees Celsius.
5. Wrap the layers in plastic wrap and refrigerate for 2 hours.
6. Trim the tops and any uneven edges, and if desired, slice the layers.
7. Beat all cream ingredients into a smooth mass, set aside a portion for frosting, and assemble the cake.
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4. Red Velvet Cake with Raspberry Cream
Just a couple of handfuls of raspberries – and your favorite cake will take on new flavors!
Ingredients
For the layers: 250 g flour, 1.5 cups kefir, 120 g butter, 300 g sugar, 2 eggs, 1 tsp baking powder, pinch of salt, 1 tbsp cocoa, 0.5 tsp vanilla, 10 g food coloring, 1 tsp baking soda, 1 tsp apple cider vinegar.
For the cream: 400 g cream cheese, 300 g heavy cream, 115 g butter, 100 g powdered sugar, 2 handfuls of raspberries.
Instructions:
1. Mix the dry ingredients and sift them all together.
2. Beat the butter with sugar until smooth, and add to the flour.
3. Mix kefir with apple cider vinegar and let it sit for 10 minutes, then also add to the batter.
3. Beat the eggs with food coloring and add to the mixture again, mix and let it stand.
4. Divide the batter into several parts and bake the layers for half an hour at 180 degrees Celsius.
5. Cool and, if necessary, slice the layers.
6. Mix cold cream cheese with softened butter.
7. Add powdered sugar and pureed raspberries to the cream.
8. Assemble the cake, frost the top with cream, and decorate with chocolate shavings, coconut flakes, or fresh berries.
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5. Red Velvet Cake with Mascarpone and Philadelphia
The special feature of this cake recipe is the subtle aftertaste of the cream, which combines different cheeses!
Ingredients
For the layers: 110 g butter, 340 g flour, 380 g sugar, 240 ml vegetable oil, 5 eggs, 240 ml kefir, 1 tsp vanilla extract, 3 tbsp dry food coloring, 1 tsp vinegar, 1 tsp baking soda, 2 tbsp cocoa, pinch of salt.
For the cream: 450 g Philadelphia cream cheese, 220 g mascarpone, 110 g butter, 320 g powdered sugar, 2 tbsp milk, 2 tsp vanilla extract.
Instructions:
1. Mix the butter with sugar and, continuing to mix, slowly pour in the vegetable oil.
2. Add the egg yolks and vanilla extract, and after them – kefir with dissolved food coloring and baking soda (neutralized with vinegar).
3. Sift the flour, mix the dry ingredients, and carefully combine both mixtures.
4. Beat the egg whites with a fork until foamy and fold into the batter.
5. Divide the mixture into 3 parts and bake the layers for approximately 30 minutes at 180 degrees Celsius.
6. Let the layers cool and trim any excess.
7. Beat all cream ingredients until smooth and frost the cake, ensuring the cream layer is at least 1 cm thick.
8. Frost the top of the cake with the remaining cream. Done!