Ingredients

For the Cake:

7 large eggs
180 grams (1 cup) sugar
50 ml (3.5 tablespoons) vegetable oil
2 tablespoons sour cream
8 ml (0.5 tablespoon) red food coloring
220 grams (1.75 cups) all-purpose flour
10 grams (2 teaspoons) baking powder
1 tablespoon cocoa powder
We recommend:

For the Soak:

100 ml (0.5 cup) heavy cream
2 teaspoons powdered sugar

Instructions

Step 1

Making the Cake

1. Whip the eggs and sugar until the mixture is fluffy and stable. Reduce the mixer speed to low and add the vegetable oil.
2. Add the red food coloring to the sour cream and mix it into the egg mixture.
3. Beat for 2-3 minutes, then add the sifted flour, cocoa powder, and baking powder mixture.
4. Mix the batter clockwise, incorporating the flour gradually, one spoon at a time. Ensure thorough mixing from bottom to top.

Step 2

Baking the Cake

5. Bake at 180°C (350°F) for 40 minutes. Check doneness with a toothpick and adjust according to your oven.
6. Remove the baked cake from the pan once it has cooled.
7. Wrap the cake in plastic wrap and ideally leave it overnight. If in a hurry, freeze for 20 minutes before slicing.
8. Divide the cake into 4 layers.

Step 3

Making the Cream

9. Ensure all the cream ingredients are cold. Shake the heavy cream well before use.
10. Whip the cream cheese and powdered sugar. Reduce the mixer speed and slowly add the heavy cream. Gradually increase the speed until fully whipped.

Step 4

Making the Soak

11. Mix the heavy cream and powdered sugar. Adjust the sweetness as per your liking.

Step 5

Assembling the Cake

12. Layer the cake with soak, cream, and strawberry confit. Repeat for all layers.

Step 6

Enjoy!

13. Enjoy your delicious Red Velvet Cake! Bon appétit! ❤️🍓🍰

Servings

🌟 **Serving Suggestions and Ideas** 🌟

This Red Velvet Cake is more than just a dessert – it's a *showstopper*! Here are some creative serving suggestions to elevate your cake game:

Classic Elegance: Serve each slice with a generous spoonful of **whipped cream** and a few fresh **strawberries** on the side. 🍓

Chocolate Twist: Drizzle some warm **chocolate ganache** over the top for a rich, decadent touch. 🍫 This not only amps up the flavor but also makes the cake look irresistible! 😍

Party Perfect: Add some **sprinkles** or **edible glitter** on top to make it party-ready. 🎉 It's a hit for birthdays, anniversaries, or any celebration.

Tea Time Treat: Pair a slice with a cup of **Earl Grey tea** for a delightful afternoon snack. ☕ The subtle bergamot flavor complements the cake beautifully.

Equipment

Measuring Cups & Spoons

Accuracy matters in baking. Make sure you level off dry ingredients for perfect measurement.

We recommend:

Variations

🌿 **Gluten-Free and Vegan Variations** 🌿

Gluten-Free Version:

Swap out the all-purpose flour for a gluten-free blend. Ensure your baking powder is also gluten-free. This keeps the cake's airy texture while making it safe for those with gluten sensitivities. 🌾🚫

Vegan Version:

Replace the eggs with a combination of **flaxseed meal** and water (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) as a binding agent. Use **vegan cream cheese** and **coconut cream** instead of dairy-based cream cheese and heavy cream. Opt for plant-based food coloring. 🥥🌱

Faq

  • How do I prevent my cake from sticking to the pan?

    Grease the pans thoroughly or use parchment paper to ensure easy removal.

  • Can I make this cake without an electric mixer?

    Yes, you can use a whisk for the eggs and sugar, though it will take longer to achieve the desired fluffiness.

  • How can I make the layers evenly thick?

    Measure the batter equally before pouring into the pans and use a leveler if necessary.

  • My cream isn't whipping properly. What am I doing wrong?

    Ensure all your ingredients are cold and you're using heavy cream with at least 35% fat content.

  • Can I prepare the components in advance?

    Absolutely! The cake, soak, and cream can all be made a day ahead and assembled just before serving.

  • How can I store leftover cake?

    Wrap it tightly in plastic wrap and store in the refrigerator for up to 3 days. For longer storage, freeze for up to a month.

Nutrition facts

Delicious Red Velvet Cake Recipe
Recipe Yield:1 cake (12 servings)
Calories:Approximate calories per serving
Calories (Min - Max):450 - 500
Total Fat:30g
Saturated Fat:18g
Protein:7g
Total Carbohydrate:40g
Total Sugars:30g