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In the Red Velvet Cake, velvety soft, moist cake bases with kefir meet a light and airy cream cheese frosting. But it’s not just the taste that makes it a highlight on the coffee table. The combination of the red cake layers and the white filling also makes it particularly eye-catching. You can find a detailed Red Velvet Cake recipe with the exact quantities and step-by-step instructions below.
What is Red Velvet Cake?
Red Velvet Cake is a popular American layer cake. Its pound cake bases have a reddish-brown color and a velvety soft consistency. This is where the name comes from. The cake is filled with a cream cheese frosting.
How to make cake bases
The cake bases for the Red Velvet Cake are often baked individually. This means they don’t have to stay in the oven for too long so that their surface and edges don’t get too dark. It also prevents them from curling.
As the batter for the cake must not rest for too long, you will need three springform tins of the same size. Or you can use three cake rings. Alternatively, you can bake two cake bases first and then bake the third cake base immediately afterwards.
In my recipe, the cake bases are 20 cm in diameter. For flatter layers, you can use slightly larger springform tins. In this case, the baking time will be shorter.
If you only want to make one cake base and then cut it lengthwise, use a tall springform tin. Please note that the baking time will be much longer in this case.
What can I use instead of kefir?
The cake bases for the Red Velvet Cake are prepared with a sour milk drink. This makes them taste velvety soft and fluffy later on.
I used homemade milk kefir for the recipe, just like for the chocolate whoopie pies, the kefir cookies and the Napoleon puff pastry slices. Buttermilk is also suitable as an alternative.
Alternative frosting
The frosting for my Red Velvet Cake consists of cream and cream cheese, just like for the number cake with honey dough or the banana cream cheese cake. It tastes light and airy. You can adjust the amount of powdered sugar to taste.
Another popular frosting for the cake is made from butter and cream cheese. You can make it as in my recipe for the red velvet cupcakes.
This Red Velvet Cake is
- velvety soft,
- fluffy,
- moist,
- creamy,
- tender,
- heavenly delicious,
- easy to make with ordinary ingredients,
- a red-brown eye-catcher on the coffee table,
- perfect for a special occasion, such as Mother’s Day or Valentine’s Day.
How to make Red Velvet Cake: tips and tricks
- Instead of kefir, you can use buttermilk for the batter.
- You can adjust the amount of powdered sugar for the frosting to taste.
- Do not bake the cake bases longer than necessary so that they taste moist and not dry. Test them with a skewer to check whether they are done.
- If you only want to bake one high cake base and then cut it lengthwise into several layers, the baking time will be longer.
- Decorate the cake however you like.
Have you made the Red Velvet Cake using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try these cake recipes too:
- Peaches cream cake with yogurt – heart-shaped
- Naked cake with chiffon cake and lemon cream – winter edition
- Chocolate cream cake – easy chocolate cake recipe
Red Velvet Cake
Equipment
- 3x Ø 20 cm springform tins or cake rings
Ingredients
for the batter
- 260 g milk kefir
- 120 g butter room warm
- 2 eggs
- 250 g powdered sugar
- 50 ml vegetable oil
- 300 g flour
- 40 g cornstarch
- 10 g cocoa powder
- 6 g baking powder
- 4 g baking soda
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- 1/3 tsp vinegar essence
- red food coloring
for the frosting
- 400 g cream cold
- 400 g cream cheese cold
- 100 g powdered sugar
- 1 pinch of ground vanilla bean
Instructions
Preparation of the batter
- Line the base of the three springform tins with baking paper or place three cake rings on a baking tray lined with baking paper.
- Beat softened butter, powdered sugar, vanilla and salt for approx. 5 minutes until light and fluffy.
- Add eggs and vegetable oil and beat to a homogeneous mixture.
- Add red food coloring to kefir so that it turns dark red.
- Add vinegar essence and the kefir to the butter mixture and mix.
- Mix flour with cornstarch, cocoa powder, baking powder and baking soda.
- Sieve the flour mixture into the kefir butter mixture and mix briefly to form a creamy, thick batter.
- Divide the batter into three equal portions and pour them into the springform tins.
- Bake the three cake bases in a preheated oven at 338 °F (170 °C) for approx. 20 minutes and leave to cool thoroughly. (You can also bake two cake bases first and then the third immediately afterwards).
Preparation of the frosting
- Whip cream, cream cheese, powdered sugar and vanilla to a fluffy cream.
Preparation of the Red Velvet Cake
- Cut off any bulges and unevenness from the three cake bases and crumble them finely.
- Spread each cake base generously with the frosting and stack them on top of each other.
- Brush the sides of the cake with the remaining cream and sprinkle the sides with the crumbs.
- Chill the Red Velvet Cake for approx. 2 hours.
- Decorate the Red Velvet Cake as you wish. I used pomegranate and sprigs of rosemary.
Notes
- Instead of kefir, you can use buttermilk for the batter.
- You can adjust the amount of powdered sugar for the frosting to taste.
- Do not bake the cake bases longer than necessary so that they taste moist and not dry. Test them with a skewer to check whether they are done.
- If you only want to bake one high cake base and then cut it lengthwise into several layers, the baking time will be longer.
- Take note of the detailed tips and tricks for making the Red Velvet Cake at the top of the article.
If you are using Pinterest, you can pin the following picture:
