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.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Place milk and lemon juice in a bowl and whisk together.
Preheat the oven to 160°C (320°F).
Prepare three 20 cm (8 inches) round baking pans with parchment paper at the base.
Beat softened butter with an electric mixer until creamy.
Add white sugar and red food coloring and beat until creamed.
Add eggs one at a time, beating after each addition.
Add vanilla essence and mix well.
In another bowl, sift together flour and baking powder.
Add dry ingredients and sour milk to the butter mixture alternately. Mix to integrate.
Add baking soda to vinegar. It will fizz. Incorporate into the mixture.
Divide batter into the three prepared pans.
Bake for 25 minutes or until a toothpick inserted comes out clean.
Let cool at room temperature. Set aside.
Beat softened butter with an electric mixer until creamy.
Sift powdered sugar and add to the butter. Beat until creamy and well integrated.
Add cream cheese and beat until fully integrated.
Melt the couverture chocolate in a microwave or double boiler.
Spread melted chocolate on an inverted baking sheet, forming a thin layer.
Refrigerate until it solidifies.
Once solid, remove from the fridge and let it temper slightly.
Use a spatula to scrape the sheet, forming curls. Adjust temperature if curls crack or don't form properly.
Place a dollop of cream cheese frosting on the cake stand to secure the cakes.
Unmold the cakes.
Place the first cake layer and spread a layer of cream cheese frosting over it.
Add the second cake layer and another layer of frosting. Place the last cake layer upside down.
Cover the cake with the remaining cream cheese frosting.
Decorate the cake with white chocolate curls.
Ensure each cake layer is even and neat for a professional finish.
Bring the cake to room temperature before serving for optimal texture.
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.
