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Red velvet cake with creamy layers
Spectacular Red velvet cake for festive occasions

Red Velvet Cake

Author: Flavelo
Recipes Cakes and Desserts
The secret of 'Red Velvet' cake lies not just in its colour but its texture. Originally, the reaction between cocoa powder and acidic buttermilk (or vinegar) caused the reddish hue in the Victorian era. Today we help the colour with food dye, but the chemistry remains: the reaction of acids and bicarbonate of soda aerates the batter with tiny bubbles, making it truly velvety soft, not crumbly.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 12 servings
🔥 Calories 390 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • 2 x 20-22 cm cake tins
  • Electric whisk
  • Sieve
  • Spatula

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat oven to 180°C. Line bottoms of two cake tins with baking parchment.

Tip: Double tins ensure no need to slice layers and they bake faster.
2 ✓

Sift flour, cocoa, and salt together. Mix kefir with food colouring until you get a homogeneous, bright red liquid.

Tip: Cocoa tends to clump, sifting solves this. Dye dissolves best in liquid (homogenisation).
3 ✓

Cream butter and sugar until pale, then add eggs one by one.

Tip: Sugar crystals bring air into butter, the basis of light sponge (mechanical aeration).
4 ✓

Alternately mix flour mixture and red kefir into butter base. Start and end with flour.

Tip: This method prevents batter from curdling or becoming too runny from too much liquid at once.
5 ✓

Mix bicarbonate of soda and vinegar in a small glass (it will fizz!), and immediately fold into batter.

Tip: This chemical reaction produces extra bubbles (carbon dioxide), making the cake even lighter. Bake immediately as the effect flees quickly!
6 ✓

Divide batter between two tins and bake for 25-30 mins (skewer test). Cool completely.

Tip: If you press the centre and it springs back, it's done.
7 ✓

For frosting, whip the cream. Mix cream cheese with icing sugar and vanilla, then fold with whipped cream. Fill and coat the cake.

Tip: Cream cheese tartness perfectly balances the sweet sponge.

Recipe FAQ

Can I use yoghurt instead of kefir/buttermilk?
Yes, but the acidity of kefir or buttermilk is key for texture and colour. If using yoghurt, thin it with a little milk and add a few drops of lemon juice.
Why isn't it red enough?
Cocoa powder quality and quantity affect colour. Too much cocoa browns the red. Use less non-alkalised cocoa powder and good quality gel dye.

Ingredients

  • 250 g Plain flour
  • 300 g Caster sugar
  • 120 g Butter (room temperature)
  • 3 pcs Eggs
  • 240 ml Kefir (or Buttermilk)
  • 10 g Unsweetened cocoa powder
  • 2 tsp Red food colouring (gel recommended)
  • 1 tsp Baking powder
  • 1 tsp Bicarbonate of soda
  • 1 pinch Salt
  • 1 tsp Vinegar (10%)
  • 400 g Natural cream cheese
  • 150 g Icing sugar
  • 200 ml Double cream
  • 1 tsp Vanilla extract