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The dessert, From around the world

Red velvet cake with cream cheese frosting

Red velvet cake is an American cake with a red, velvety crumb, topped with cream cheese frosting, for 6 people. It takes 50 minutes of active work spread over two days, the layers bake the day before and the frosting comes together the same day. Medium difficulty, about €1.60 per person, the key is sifting the dry ingredients well and not overwhipping the frosting.

For a guaranteed wow, I bring out a red velvet cake, deep red, moist, covered in cream cheese frosting.

Red velvet cake with cream cheese frosting
For
6 people
Work
50 min
Total time
2 h 50
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€1.60
Calories per person
620 kcalcalculated by Kiloach, your weight coach

Under its deep red color, red velvet hides a very fine, almost velvety crumb, with a touch of cocoa that never takes over. The cream cheese frosting brings the tang that balances the sweetness, and that contrast is what gives the cake its character. Visually, the red and white slice makes an impression before the first bite.

This is a dessert to bring out for a birthday, a dinner with friends, or a festive family meal, any time of year. It pairs well with a simple menu beforehand, since it carries the end of the meal on its own. Kids love it as much as adults, which makes it a safe bet when everyone is at the table.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 30 min
  2. The same day 2 steps
  3. Before the guests arrive 1 step
  4. When it's time to serve Nothing to do

The day before, make the batter, bake the two layers, and let them cool before wrapping and chilling them. The same day, make the cream cheese frosting and assemble the cake, then keep it in the fridge. Right before guests arrive, take it out an hour ahead so it's soft and creamy again when you serve it.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 280 g
  • Granulated sugaroften in the pantry 250 g
  • Unsweetened cocoa powderoften in the pantry 2 tbsp
  • Baking sodaoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Neutral oiloften in the pantry 18 cl
  • Red food coloring 2 tbsp
  • White vinegaroften in the pantry 1 tsp
  • Powdered sugaroften in the pantry 250 g
  • Vanilla extractoften in the pantry 1 tsp

Dairy

  • Eggs 2
  • Buttermilk 25 cl
  • Cream cheese 300 g
  • Softened butter 150 g

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Mix the flour, sugar, cocoa, baking soda, and salt in a large bowl.

    Sift the dry ingredients, cocoa clumps up quickly.

  2. Whisk the eggs with the oil, buttermilk, food coloring, and vanilla, then pour over the dry ingredients and add the vinegar.

    If you don't have buttermilk, mix milk with a spoon of lemon juice and let it sit for ten minutes.

  3. Divide the batter between two buttered pans and bake at 175°C until a knife comes out clean, then let cool completely. 30 min

    Unmold after just ten minutes, then let cool on a wire rack.

  4. Wrap the two cooled layers in plastic wrap and keep them in the fridge.

    Well wrapped, they stay moist until the next day.

The same dayDuring the day, whenever you get a moment.

  1. Beat the softened butter with the powdered sugar, then add the cold cream cheese and vanilla.

    Add the cream cheese last and don't overbeat, the frosting stays firm.

  2. Spread frosting on one layer, place the second on top, and cover the whole cake, then keep it in the fridge.

    Do a thin crumb coat first, let it set in the fridge, then spread the rest.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the cake out of the fridge an hour before serving.

    At room temperature, the frosting turns creamy and the cake regains its softness.

Our tips to get it right

  • Weigh the cocoa and flour instead of measuring by volume, the crumb's texture depends directly on it.
  • Use gel food coloring instead of liquid if you have it, the color is more intense without thinning the batter.
  • Slice each cake layer in half horizontally if you want a four layer build, more striking for a birthday.

The variations

  • Swap the red food coloring for cooked, blended beet for a more natural color, the taste stays subtle.
  • For a faster version, make everything the same day and let the layers cool in the freezer for about thirty minutes before frosting.
  • For kids, add white chocolate chips to the batter, they melt slightly while baking and go down well.

What to serve it with

  • A black coffee to finish the meal
  • Fresh berries on the side
  • A lightly spiced black tea

Storage

The cake keeps for 3 days in the fridge, well wrapped or under a cake dome, because of the cream cheese frosting. It freezes well without frosting, the plain layers keep for a month wrapped in plastic and then a freezer bag.

Questions about this recipe

Can you make red velvet cake without food coloring?

Yes, the cake will be brown instead of red but the texture and taste stay the same. You can also use cooked, blended beet for a more subtle shade.

How do you get a frosting that's firm and won't run?

Beat the butter and powdered sugar well first, then add the cold cream cheese with just a few pulses. If the frosting stays soft, chill it for 15 minutes before spreading.

Can this cake be made for more than 6 people?

Yes, double the quantities and use pans of the same size to keep the baking time accurate. You can also make three layers instead of two for a taller cake.

Is buttermilk really necessary?

It brings the acidity that activates the baking soda and gives this cake its fine crumb. If you don't have any, milk with a spoon of lemon juice, left to sit for ten minutes, works almost as well.

Can a red velvet cake be made ahead?

Yes, it's even recommended. The recipe needs 50 min of work in total, split up like this, the day before, 4 steps, the same day, 2 steps, before the guests arrive, 1 step.

How long does it take to make a red velvet cake?

Allow 2 h 50 in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "medium".

How many calories are in a red velvet cake?

About 620 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a red velvet cake cost?

About €1.60 per person, that's €9.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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