Time: 1 hour 50 min.
Complexity: easily
Servings: 8 - 10

Red Velvet Cake - detailed recipe.

Ingredients:

Red velvet cake

• 12 tbsp (180 g) butter, room temperature, plus more for greasing the pan
• 3 cups sifted premium flour
• 3 tablespoons cocoa powder
• 1 teaspoon of baking soda
• 1/2 tsp salt
• 1 3/4 cups granulated sugar
• 1/3 cup vegetable oil
• 3 large eggs, room temperature
• 1 tbsp red food coloring
• 2 teaspoons apple cider vinegar
• 1 tsp vanilla extract
• 1 cup of kefir

Curd cream

• 900 gr. cream cheese (mascarpone or Philadelphia), room temperature
• 240 g butter, room temperature
• 900 g of confectioner's sugar
• 1 tbsp. freshly squeezed lemon juice
• 1/2 tsp vanilla extract
• 1/8 tsp salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

kefir, cream cheese, eggs, lemon juice, vanilla extract, Philadelphia cheese, mascarpone cheese, cream, biscuit, premium flour, cocoa, apple cider vinegar

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Preparation:

Step 1
• Prepare the sponge cake batter for the red velvet cake: Preheat oven to 180°C. Grease two 9-inch round baking pans with butter and line the bottoms with parchment paper, then grease again. In a bowl, combine flour, cocoa powder, baking soda, and salt.
Step 2
• Using a mixer on high speed, beat the granulated sugar, butter, and vegetable oil until fluffy, about 4 minutes. While beating, gradually add the eggs one at a time, then stir in the food coloring, vinegar, and vanilla extract.
  
  Reduce the speed to low and, continuing to beat, add the flour mixture in parts, alternating with kefir, mix until smooth.
Step 3
• Prepare the layers for the red velvet cake: Pour the batter into the prepared pans and bake until done, 35-40 minutes. (Check for doneness) biscuit (using a wooden toothpick, pierce it in the center, it should be dry).
  
  Remove from the oven and cool for 10 minutes, then remove from the pans. Using a long, serrated knife, carefully cut each sponge cake horizontally into two layers using a sawing motion.
Step 4
• Prepare the red velvet cake frosting: Beat the cream cheese and butter with a mixer on high speed until fluffy. Add the confectioners' sugar, lemon juice, vanilla extract, and salt and beat until smooth. More recipe Cream.
Step 5
• To make red velvet cake: Place 1 layer of sponge cake on a serving plate and spread with 1 1/4 cups of frosting. Repeat with the remaining layers, finishing with the last layer of sponge cake. Spread a thin layer of frosting on all sides. Freeze the red velvet cake for 15 minutes, then cover with the remaining frosting.

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