Red Velvet Cake: A Recipe with Step-by-Step Photos and Videos

Prepare all the ingredients for the Red Velvet cake. The butter should be at room temperature. We use powdered sugar for both the cake layers and the cream. It makes the cake particularly delicate, and it's easier to mix it into the cream and the sponge cake. The recipe calls for low-fat 15% sour cream. You can replace it with the same amount of low-fat kefir or unsweetened drinking yogurt. The recipe uses gel food coloring. Instead, you can use powdered red food coloring, but in this case, you will need half a teaspoon instead of one teaspoon. This is because the dry coloring has a more concentrated base and, consequently, a brighter color. Preheat the oven to 170 degrees Celsius. It should heat up well. Prepare the baking pan in advance and line the bottom with parchment paper. In this recipe, a round springform pan with a diameter of 22 cm was used.

To make the sponge cake, combine sour cream with red food coloring and mix well. The coloring should be evenly distributed throughout the cream mass. Set the cream with coloring aside and let it sit for a while. This will allow the color to activate and become brighter and more vibrant.

Place room temperature butter in a deep bowl. Add 150 grams of powdered sugar and eggs to the butter.

Beat everything well with a mixer until you get a homogeneous and fluffy mixture.

Add the colored sour cream to the butter mixture and mix well with a whisk. Add flour, cocoa, and baking soda to the liquid ingredients. Note that you don't need to pre-dissolve the soda. It will activate during the combination with the sour cream's acidity, and your sponge cake will rise well and become fluffy and airy.

Mix everything well with a whisk. The batter for Red Velvet should be smooth, homogeneous, and without lumps.

Transfer the resulting dough into a pre-prepared baking dish and spread it evenly over the surface of the detachable form. Bake the sponge cake for the cake in the middle of a preheated oven to 170 degrees Celsius. The baking time depends on the power of your oven, on average it takes 40-45 minutes. Check the readiness of the sponge cake with a toothpick. It should come out of the middle of the sponge cake dry.

Cool the baked sponge cake in the form in which it was baked.

To prepare the cream, put cottage cheese, the remaining powdered sugar, and heavy cream into a deep, clean bowl.

Whisk the cream using a mixer until it becomes a homogeneous fluffy mass.

Remove the cooled sponge cake from the form. Carefully cut it into 3 equal layers.

Assemble the Red Velvet cake. I will do it in the same mold in which the biscuit was baked. Line the bottom of the mold with one biscuit layer and spread it with 1/3 of the cream cheese frosting. Cover with the second biscuit layer and spread another portion of the frosting on top.

Place the last biscuit layer on top and cover it with the remaining cream cheese frosting. Put the cake in the refrigerator for a couple of hours.

Remove the cake from the mold in which we assembled it.

Serve the cake at the table, cutting it into individual slices. The Red Velvet cake is ready. Enjoy your meal!