A classic, elegant, and irresistible cake with a deep red, moist, and fluffy sponge, a hint of cocoa, and a creamy cheese frosting that is pure smoothness. Perfect for birthdays, celebrations, or just treating yourself at home.
Ingredients
Substitute for Sour Milk
Milk330mL
Lemon juice40mL
Cake
Unsalted butter250g
White sugar330g
Red food coloring (gel or paste)10g
Eggs2
Vanilla essence1tsp
All-purpose flour375g
Unsweetened cocoa powder35g- Sour milk (prepared earlier)370mL
Baking soda1tsp
Vinegar (white or apple cider)15mL
Cream Cheese Frosting
- Unsalted butter280g
Powdered sugar280g- Vanilla essence1tsp
Cream cheese600g
Chocolate Curls (for decoration)
- White chocolate couverture100g
Nutrition (per serving)
Calories
796.0kcal (39.8%)
Protein
12.5g (25.08%)
Carbs
86.0g (31.29%)
Sugars
69.7g (100%)
Healthy Fat
14.0g
Unhealthy Fat
31.1g
% Daily Value based on a 2000 calorie diet
How to make Red Velvet Cake
Substitute for Sour Milk
- Step 1
Place milk and lemon juice in a bowl and whisk together.
Cake
- Step 1
Preheat the oven to 160°C (320°F).
- Step 2
Prepare three 20 cm (8 inches) round baking pans with parchment paper at the base.
- Step 3
Beat softened butter with an electric mixer until creamy.
- Step 4
Add white sugar and red food coloring and beat until creamed.
- Step 5
Add eggs one at a time, beating after each addition.
- Step 6
Add vanilla essence and mix well.
- Step 7
In another bowl, sift together flour and baking powder.
- Step 8
Add dry ingredients and sour milk to the butter mixture alternately. Mix to integrate.
- Step 9
Add baking soda to vinegar. It will fizz. Incorporate into the mixture.
- Step 10
Divide batter into the three prepared pans.
- Step 11
Bake for 25 minutes or until a toothpick inserted comes out clean.
- Step 12
Let cool at room temperature. Set aside.
Cream Cheese Frosting
- Step 1
Beat softened butter with an electric mixer until creamy.
- Step 2
Sift powdered sugar and add to the butter. Beat until creamy and well integrated.
- Step 3
Add cream cheese and beat until fully integrated.
Chocolate Curls (for decoration)
- Step 1
Melt the couverture chocolate in a microwave or double boiler.
- Step 2
Spread melted chocolate on an inverted baking sheet, forming a thin layer.
- Step 3
Refrigerate until it solidifies.
- Step 4
Once solid, remove from the fridge and let it temper slightly.
- Step 5
Use a spatula to scrape the sheet, forming curls. Adjust temperature if curls crack or don't form properly.
Assembling
- Step 1
Place a dollop of cream cheese frosting on the cake stand to secure the cakes.
- Step 2
Unmold the cakes.
- Step 3
Place the first cake layer and spread a layer of cream cheese frosting over it.
- Step 4
Add the second cake layer and another layer of frosting. Place the last cake layer upside down.
- Step 5
Cover the cake with the remaining cream cheese frosting.
- Step 6
Decorate the cake with white chocolate curls.
Nutrition (per serving)
Nutrition (per serving)
Calories
796.0kcal (39.8%)
Protein
12.5g (25.08%)
Carbs
86.0g (31.29%)
Sugars
69.7g (100%)
Healthy Fat
14.0g
Unhealthy Fat
31.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure each cake layer is even and neat for a professional finish.
Bring the cake to room temperature before serving for optimal texture.
FAQS
Can I use a different type of vinegar?
Yes, you can use either white or apple cider vinegar.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
Can I make the cake in advance?
Yes, you can bake the cake layers a day in advance and store them in the refrigerator.
What if I don't have red food coloring?
You can skip it, but the cake will not have the traditional red color.
How should I store the cake?
Store the cake in the refrigerator for up to 3 days.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia