Sponge cake

  • 320 grams (11.3 ounces) flour
  • 300 grams (10.6 ounces) sugar
  • 7 grams (0.25 ounces) cocoa powder
  • 10 grams (0.35 ounces) baking powder
  • 5 grams (0.18 ounces) salt
  • 3 eggs
  • 260 grams (9.2 ounces) buttermilk
  • 250 grams (8.8 ounces) vegetable oil
  • Red gel food coloring

Berry confit

  • 200 grams (7.1 ounces) strawberries
  • 200 grams (7.1 ounces) cherries
  • 75 grams (2.6 ounces) sugar
  • 10 grams (0.35 ounces) pectin
  • 15 grams (0.53 ounces) cornstarch
  • 20 grams (0.71 ounces) berry-infused liqueur

Mascarpone cream

  • 500 grams (17.6 ounces) mascarpone
  • 250 grams (8.8 ounces) ricotta
  • 120 grams (4.2 ounces) heavy cream
  • 90 grams (3.2 ounces) white chocolate


  • Equal parts water and sugar
  • Berry-infused liqueur or strong alcohol


  • Mixing Bowls

    Use a variety of sizes for dry and wet ingredients. Stainless steel bowls are durable and easy to clean.

  • Electric Mixer

    An electric mixer ensures your batter is smooth without clumps. A hand mixer will work in a pinch if you don't have a stand mixer.

  • Baking Pans

    Consider using three equal-sized pans to save time on baking and get even layers.

  • Piping Bags

    Perfect for a clean and professional look when applying the mascarpone cream. Disposable ones save on cleaning time.


Step 1

1. **Mix all dry sponge ingredients**: flour, sugar, cocoa powder, salt, and baking powder. Ensure the ingredients are well combined for an even texture.

Step 2

2. **Add eggs, oil, and buttermilk** to the dry ingredients. Incorporate with a mixer until just combined. Do not overmix to avoid a dense cake.

Step 3

3. **Add red food coloring** until the desired hue is achieved. Transfer the batter into a prepared baking pan. Use a spatula to ensure the batter is spread evenly in the pan.

Step 4

4. **Bake** at 347°F (175°C) for about 45 minutes. Test doneness with a toothpick. Once baked, cool, wrap in plastic wrap, and refrigerate. If using multiple pans, bake for 15-20 minutes each.

Step 5

5. **For the berry confit**, mix berries (without liquid if using frozen) and 50 grams of sugar, and cook on the stovetop. Stir frequently to prevent burning.

Step 6

6. **Mix remaining sugar with pectin**, add to berry mixture when boiling, and cook for a few minutes. Dissolve cornstarch in berry liqueur, add to the berries, cook until thickened, and cool. Ensure the cornstarch is fully dissolved to avoid lumps.

Step 7

7. **For the cream**, melt white chocolate with hot cream, mix, and cool. Stir continuously until smooth. Add ricotta and mascarpone, whip until fluffy, and transfer to a piping bag.

Step 8

8. **For the syrup**, mix equal parts water and sugar, bring to a boil, then add berry-infused liqueur. Cool. Ensure the sugar is completely dissolved.

Step 9

9. **Layer the cake**, soaking each layer with syrup. Add a thin layer of cream, creating a cream border around the edges. Add berry confit in the center. Repeat the layering process. Chill the cake layers before assembly for easier handling.


🎉 Celebrate a Special Occasion: This cake is a fantastic addition to birthdays, anniversaries, or any festive gathering. Pair it with a sparkling beverage to elevate the celebration! 🥂 🍴 Delight Your Guests: Serve each slice with a dollop of extra mascarpone cream on the side. Sprinkle some fresh berries on top for added freshness and color. Add a mint leaf for a sophisticated touch! ☕️ Afternoon Tea Delight: Imagine this pastry alongside a steaming cup of tea or coffee. The rich flavors of the cake, combined with the tangy berry confit, will create a heavenly experience for your afternoon break. 🌞 Picnic Perfection: Cut the cake into smaller pieces and pack them for a picnic. Paired with fresh fruits and a breezy outdoor setting, it turns an ordinary day into an extraordinary gourmet picnic.


🌿 Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 ratio substitution for the best results. All other ingredients remain the same. ✔️ 🌱 Vegan: Replace the eggs with flax eggs (1 tbsp of ground flaxseed mixed with 3 tbsp of water per egg). Use coconut cream instead of heavy cream and vegan mascarpone. Opt for dairy-free white chocolate and use almond milk or any plant-based milk for the buttermilk. 🌼


  • How do I know when my cake is done?

    The simplest method is using a toothpick. Insert it into the center of the cake; it should come out clean or with a few crumbs, but no wet batter.

  • Can I make this cake without an electric mixer?

    Yes, you can mix the batter by hand using a whisk, but it will take more effort. Ensure all ingredients are well-incorporated to avoid lumps.

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

    Line the bottom of your pans with parchment paper and grease the sides with butter or non-stick spray as added insurance.

  • Why is my mascarpone cream too runny?

    Ensure your mascarpone and cream are both cold before mixing. Over-whipping can also break the cream, so whip just until it holds stiff peaks.

  • How can I store the leftovers properly?

    Cover the cake with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh for up to 4 days.

  • Can I freeze the cake layers for later use?

    Yes, wrapped individually in plastic wrap and stored in a freezer bag, the layers can be frozen for up to 2 months. Thaw completely before adding any fillings or frostings.

Nutrition facts

Red velvet delight
Recipe Yield:12 servings
Calories:Approximately 450-500 calories per serving
Calories (Min - Max):450 - 500
Total Fat:30g
Saturated Fat:15g
Total Carbohydrate:40g
Total Sugars:20g