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
For the Cream:
- 500 grams (18 ounces) cream cheese
- 100 grams (0.75 cup) powdered sugar
- 800 ml (3.5 cups) heavy cream
For the Soak:
- 100 ml (0.5 cup) heavy cream
- 2 teaspoons powdered sugar
For the Strawberry Confit:
- Strawberry confit (as per your preference)
Equipment
- Mixing Bowls
Use different sizes for various ingredients. Opt for stainless steel or glass for easier clean-up.
- Electric Mixer
This is essential for whipping up a fluffy egg and sugar mixture. Stand mixers make it easy, but good hand mixers work too.
- Measuring Cups & Spoons
Accuracy matters in baking. Make sure you level off dry ingredients for perfect measurement.
- Spatula
Great for folding in ingredients gently and scraping the bowl clean.
- Round Cake Pans
Use two 9-inch pans for this recipe. Grease them well or line with parchment paper for easy cake removal.
- Parchment Paper
A real game changer for easy cake removal without sticking.
- Cooling Racks
These allow even air circulation, helping the cake cool faster and preventing sogginess.
Instructions
Step 1
Making the Cake
Step 2
Baking the Cake
Step 3
Making the Cream
Step 4
Making the Soak
Step 5
Assembling the Cake
Step 6
Enjoy!
Servings
π **Serving Suggestions and Ideas** π
This Red Velvet Cake is more than just a dessert β 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. π
Chocolate Twist: Drizzle some warm **chocolate ganache** over the top for a rich, decadent touch. π« This not only amps up the flavor but also makes the cake look irresistible! π
Party Perfect: Add some **sprinkles** or **edible glitter** on top to make it party-ready. π 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. β The subtle bergamot flavor complements the cake beautifully.
Variations
πΏ **Gluten-Free and Vegan Variations** πΏ
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. πΎπ«
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. π₯₯π±
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.