The Red Velvet Cake, known as red velvet cake in Italian, is an elegant, spectacular, and incredibly delicious dessert. Its intense red color, soft and velvety texture, and creamy frosting make it one of the most famous and loved American cakes in the world.
The recipe I make is that of Peggy Porschen, a German cake designer admired by industry professionals and celebrities. She has made cakes for famous personalities such as Elton John and Madonna, and has become a true reference point for those who love intricately detailed sweets.
It is a perfect cake for special occasions: Christmas, Valentine’s Day, Mother’s and Father’s Day, but also for birthdays and special moments. Its soft and moist structure does not require soaking, making it ideal as a base for tall and scenic layered cakes.
It is one of the best cakes I have ever eaten and ranks among my absolute favorites, along with the sacher torte or the mimosa cake. Each slice is a perfect balance of sweetness, softness, and creaminess.
If you love grand, rich cakes with a ‘wow’ effect, you just have to discover this wonderful homemade Red Velvet Cake.
See you soon,
Susy 💗
Also discover:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 528.12 (Kcal)
- Carbohydrates 62.42 (g) of which sugars 42.07 (g)
- Proteins 8.39 (g)
- Fat 28.94 (g) of which saturated 7.15 (g)of which unsaturated 4.14 (g)
- Fibers 1.16 (g)
- Sodium 134.77 (mg)
Indicative values for a portion of 138 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the red velvet cake
- 1 1/2 cups sugar
- 2 1/4 cups all-purpose flour
- 1/2 cup butter (softened)
- 2 eggs (medium)
- 1 tablespoon red food coloring
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon white wine vinegar
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 1/2 cup partly skimmed milk
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- 1 cup cream cheese (mascarpone)
- 2/3 cup vanilla powdered sugar
Useful tools
- Electric whisk
- 2 Bowls
- Spatula
- 2 Pans 8-inch
How to make the red velvet cake
In a small bowl, pour the milk, add the plain yogurt and lemon juice. Mix well until you get a homogeneous mixture and let it rest at room temperature for about 30 minutes.
This step is crucial for getting a soft, moist, and velvety Red Velvet Cake.Sift the flour and cocoa powder into a bowl and set aside.
In another bowl, beat the softened butter with the sugar and vanilla extract using an electric whisk, until you get a light and creamy mixture.
Add the eggs one at a time, waiting for the first to be absorbed before adding the second.
Add the food coloring to the buttermilk and mix well.
Then incorporate the colored buttermilk and the sifted powders into the batter, alternating them, working at a moderate speed and not overmixing.In a small bowl, dissolve the baking soda with the vinegar: it forms a light foam that I immediately add to the batter. Gently mix with a spatula.
If you desire a more intense color, you can add a little more coloring.Pour the batter into two 8-inch pans to get two perfect discs.
Alternatively, you can use a 9-inch pan, but in this case, you will have to cut the cake in half after baking.
Bake in a static oven at 340°F for 30–35 minutes.
Once baked, let the bases cool, remove them from the pans, and wrap them in plastic wrap. Place them in the refrigerator for a couple of hours: this will make them firmer and easier to fill.Place the bowl and beaters in the freezer for about 30 minutes.
Pour the heavy cream, add the cream cheese and vanilla powdered sugar, then whip with an electric whisk until you get a firm, smooth, and homogeneous cream. At this point, stop to avoid over-whipping.Remove the bases from the refrigerator and trim them slightly, removing the drier parts.
Keep all the crumbs as they will be used for the final decoration.
Place a disc on the serving plate, fill with the cream cheese, and stack the second disc on top.
Use a spatula to cover the entire cake with the cream and decorate with the reserved crumbs.
Storage and useful tips
Store the Red Velvet Cake in the refrigerator for 3–4 days, well covered under a cake dome.
Avoid overworking the batter, otherwise, the cake will be less soft and moist.
Vinegar and baking soda are essential: they promote rising and enhance the characteristic red color of the Red Velvet Cake.
Frequently asked questions about the Red velvet cake
Can I use ready-made buttermilk?
Yes, you can also use ready-made buttermilk, but homemade with milk, yogurt, and lemon is easier to find and works perfectly for this recipe.
Why use vinegar and baking soda in Red velvet cake?
Vinegar and baking soda are essential: reacting with each other, they promote rising and help maintain the characteristic red color of the Red velvet cake.
Does the Red velvet cake need to be soaked?
No, no soaking is needed. This cake is naturally moist and soft thanks to the buttermilk and butter in the batter.
Can I substitute the food coloring?
The coloring is necessary to achieve the classic intense red color. Without it, the cake will be darker, tending to brown, but will still be good.
Which pan is best to use?
I recommend two 8-inch pans to get even layers and a tall, scenic cake. Alternatively, you can use a 9-inch pan and then divide the base in half.
Can I prepare the Red velvet cake in advance?
Yes, you can easily prepare it in advance. The Red velvet cake keeps in the refrigerator for 3–4 days well-covered under a cake dome. In fact, resting makes it even better and more compact.
