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)


  • 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.


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 180Β°C (350Β°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


13. Enjoy your delicious Red Velvet Cake! Bon appΓ©tit! β€οΈπŸ“πŸ°


🌟 **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. πŸ“

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. πŸŽ‰ 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.


🌿 **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. πŸ₯₯🌱


  • 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
Total Carbohydrate:40g
Total Sugars:30g