Red Velvet Cake Recipe
A eggetarian Continental recipe with butter - softened, caster sugar, vanilla extract. Ready in 2h, serves 6.
Curated byLucas Dubois🇫🇷
Instructions
31 steps- 1
To begin making the Red Velvet Cake Recipe, preheat the oven to 180°C
- 2
Grease and line the sides of a 6″cake tin with parchment paper
- 3
Cream the butter in the bowl of the stand mixer until creamy
butter - softened(75 grams)britannia cream cheese(1 cup)heavy whipping cream(1 cup) - 4
Add the sugar and beat until the mixture is pale and fluffy
caster sugar(150 grams)icing sugar(1/2 cup) - 5
For about 3 minutes
- 6
Add the vanilla extract and the egg yolks, one by one, beating well after each addition till well combined
vanilla extract(1/2 teaspoon) - 7
Do not over beat
- 8
That will curdle the mixture
- 9
Sieve the flour, cornflour, baking powder and cocoa powder in a sieve resting on a plate
all purpose flour (maida)(125 grams)corn flour(12 grams)baking powder(1/2 teaspoon)cocoa powder(1 tablespoon)baking soda(1/2 teaspoon) - 10
Add the buttermilk with the food colouring and mix together
butter - softened(75 grams)buttermilk(125 ml)tablespoons red food color(1) - 11
It should be very red, so add more if you need to
- 12
Sift one-third of the dry ingredients into the butter and eggs mixture and fold until just combined, then pour in one-third of the buttermilk mixture and mix until just combined
butter - softened(75 grams)whole eggs - separated(2)buttermilk(125 ml) - 13
Continue, combining a third at a time, until both are incorporated
- 14
Whisk the egg whites and salt in a separate clean bowl until stiff peaks form
white vinegar(1/2 teaspoon) - 15
Add 1/3rd to the batter and mix
- 16
Add the remaining egg whites in three stages, folding them in gently with a spatula until just incorporated, without knocking off too much air from the egg whites
white vinegar(1/2 teaspoon) - 17
In a small bowl, mix the vinegar and baking soda until it bubbles up, then gently fold this into the batter
baking powder(1/2 teaspoon)white vinegar(1/2 teaspoon)baking soda(1/2 teaspoon) - 18
Quickly pour the batter into the prepared tin and smooth the top
- 19
Bake in the oven for 25–30 minutes or until a skewer inserted into the middle comes out clean
- 20
Rest the cake in the tin 15 minutes, then carefully remove the cake from the tin and cool it completely
- 21
For the frosting, whip the heavy cream with 1/4 cup icing sugar till stiff peaks form
caster sugar(150 grams)britannia cream cheese(1 cup)heavy whipping cream(1 cup)icing sugar(1/2 cup) - 22
Whip cream cheese with the remaining icing sugar in a separate bowl till smooth
caster sugar(150 grams)britannia cream cheese(1 cup)heavy whipping cream(1 cup)icing sugar(1/2 cup) - 23
Fold in whipping cream and cream cheese together
britannia cream cheese(1 cup)heavy whipping cream(1 cup) - 24
And now to assemble the Red Velvet cake
- 25
Slice the cake into three equal parts
- 26
Cut these slices equal to the diameter of the glass used for serving
- 27
Layer the cake as the bottom most layer in the glass
- 28
Pipe frosting on the cake evenly
- 29
Place the next slices of cake and repeat it with frosting
- 30
Top the Red Velvet Cake with some crumbs of the cake and serve
- 31
Note: Instead of layers you can even crumble the cake and layer it in the glass
Rate this recipe
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Red Velvet Cake Recipe
A eggetarian Continental recipe with butter - softened, caster sugar, vanilla extract. Ready in 2h, serves 6.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
31 steps- 1
To begin making the Red Velvet Cake Recipe, preheat the oven to 180°C
- 2
Grease and line the sides of a 6″cake tin with parchment paper
- 3
Cream the butter in the bowl of the stand mixer until creamy
butter - softened(75 grams)britannia cream cheese(1 cup)heavy whipping cream(1 cup) - 4
Add the sugar and beat until the mixture is pale and fluffy
caster sugar(150 grams)icing sugar(1/2 cup) - 5
For about 3 minutes
- 6
Add the vanilla extract and the egg yolks, one by one, beating well after each addition till well combined
vanilla extract(1/2 teaspoon) - 7
Do not over beat
- 8
That will curdle the mixture
- 9
Sieve the flour, cornflour, baking powder and cocoa powder in a sieve resting on a plate
all purpose flour (maida)(125 grams)corn flour(12 grams)baking powder(1/2 teaspoon)cocoa powder(1 tablespoon)baking soda(1/2 teaspoon) - 10
Add the buttermilk with the food colouring and mix together
butter - softened(75 grams)buttermilk(125 ml)tablespoons red food color(1) - 11
It should be very red, so add more if you need to
- 12
Sift one-third of the dry ingredients into the butter and eggs mixture and fold until just combined, then pour in one-third of the buttermilk mixture and mix until just combined
butter - softened(75 grams)whole eggs - separated(2)buttermilk(125 ml) - 13
Continue, combining a third at a time, until both are incorporated
- 14
Whisk the egg whites and salt in a separate clean bowl until stiff peaks form
white vinegar(1/2 teaspoon) - 15
Add 1/3rd to the batter and mix
- 16
Add the remaining egg whites in three stages, folding them in gently with a spatula until just incorporated, without knocking off too much air from the egg whites
white vinegar(1/2 teaspoon) - 17
In a small bowl, mix the vinegar and baking soda until it bubbles up, then gently fold this into the batter
baking powder(1/2 teaspoon)white vinegar(1/2 teaspoon)baking soda(1/2 teaspoon) - 18
Quickly pour the batter into the prepared tin and smooth the top
- 19
Bake in the oven for 25–30 minutes or until a skewer inserted into the middle comes out clean
- 20
Rest the cake in the tin 15 minutes, then carefully remove the cake from the tin and cool it completely
- 21
For the frosting, whip the heavy cream with 1/4 cup icing sugar till stiff peaks form
caster sugar(150 grams)britannia cream cheese(1 cup)heavy whipping cream(1 cup)icing sugar(1/2 cup) - 22
Whip cream cheese with the remaining icing sugar in a separate bowl till smooth
caster sugar(150 grams)britannia cream cheese(1 cup)heavy whipping cream(1 cup)icing sugar(1/2 cup) - 23
Fold in whipping cream and cream cheese together
britannia cream cheese(1 cup)heavy whipping cream(1 cup) - 24
And now to assemble the Red Velvet cake
- 25
Slice the cake into three equal parts
- 26
Cut these slices equal to the diameter of the glass used for serving
- 27
Layer the cake as the bottom most layer in the glass
- 28
Pipe frosting on the cake evenly
- 29
Place the next slices of cake and repeat it with frosting
- 30
Top the Red Velvet Cake with some crumbs of the cake and serve
- 31
Note: Instead of layers you can even crumble the cake and layer it in the glass
Rate this recipe
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