Red velvet cake

Name: Red velvet cake recipe
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 15
Cuisine: American cuisine
Ingredients: 350 g all-purpose flour; 1 teaspoon baking soda; 2 tablespoons unsweetened cocoa powder; 1 pinch salt; 115 g butter; 200 g powdered sugar; 160 ml milk; 240 ml buttermilk; 4 egg whites; 4 egg yolks; 1 teaspoon vinegar; red food coloring - I recommend gel; 100 g white chocolate; 500 g mascarpone cheese; 500 ml heavy cream

5/11/2020 (upd. 9/19/2026)

Red velvet cake recipe

American cuisine,

English cuisine

4.8

(5)

60 min

30 min

Recipe by:

Beata Pawlak

One portion: 100

297 kcal

22g carbs

5g protein

21g fat

Equipment

22 cm diameter molds.

Ingredients

ingredients for red velvet cake

350 g all-purpose flour ((2 and 1/3 cups))

1 teaspoon baking soda

2 tablespoons unsweetened cocoa powder

1 pinch salt

115 g butter (soft)

200 g powdered sugar ((1 and 1/3 cups) - if you like sweet cakes, you can add more)

160 ml milk

240 ml buttermilk

4 egg whites (- from size L eggs)

4 egg yolks

1 teaspoon vinegar

red food coloring - I recommend gel (, optionally powder)

ingredients for white chocolate cream

100 g white chocolate

500 g mascarpone cheese (cold)

500 ml heavy cream (cold)

Instructions

HIDE IMAGES

How to make red velvet cake for a layer cake

Sift the flour through a sieve together with baking soda, salt, and cocoa.

350 g all-purpose flour, 1 teaspoon baking soda, 2 tablespoons unsweetened cocoa powder, 1 pinch salt

Cream the butter with powdered sugar.

115 g butter, 200 g powdered sugar

Add the egg yolks one by one and mix briefly.

4 egg yolks

Pour in the milk in a thin stream.

160 ml milk

Add the flour in portions, alternating with buttermilk.

240 ml buttermilk

Add vinegar and food coloring (if using powder food coloring, you can dissolve it in milk beforehand).

1 teaspoon vinegar, red food coloring - I recommend gel

Whisk the egg whites with a pinch of salt until thick and fluffy.

4 egg whites

Add the egg whites to the batter and gently mix.

Transfer the batter to two 22 cm diameter baking pans and bake at 180 degrees Celsius (top/bottom heat) for about 30 minutes (if baking the cake in one pan at once, extend the baking time).

After baking, cool the cake.

Using a sharp knife, cut off the domed tops.

How to make white chocolate cream

Melt the white chocolate in a double boiler and let it cool.

100 g white chocolate

Mix it with mascarpone cheese.

500 g mascarpone cheese

Whip the heavy cream until thick, then add the mascarpone cheese one tablespoon at a time - mix on high speed until the mixture is smooth and thick.

500 ml heavy cream

Assembling the red velvet cake

Place one of the cake layers on a serving plate, spread about half of the cream on top.

Cover with the second cake layer.

Spread the remaining cream over the top and sides of the cake.

You can crumble the cut-off cake tops and sprinkle them on the sides and top of the cake.

Store the cake in the refrigerator.

Take it out of the refrigerator before serving so that it warms up slightly and becomes softer.

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Tips from Beata

The cake is not too sweet. If you like it sweeter, you can add more powdered sugar to the cake batter and extra white chocolate to the cream.
ALL CAKE INGREDIENTS MUST BE AT ROOM TEMPERATURE!

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Keywords

#red cake

#white chocolate cake