Una tarta Red Velvet de tres pisos presentada sobre una base de madera circular. Se aprecian capas alternas de bizcocho de color rojo vibrante y crema de queso blanca y suave. La parte superior está decorada con rosetones de crema dispuestos en círculo y el centro cubierto con migas de bizcocho rojo. El conjunto reposa sobre una mesa rústica con un fondo cálido.

April 8, 2026 //

Red velvet cake Recipe

Name: Red velvet cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 10-12 people
Cuisine: American
Ingredients: For the sponge cake:; 300 g wheat flour; 300 g sugar; 250 ml buttermilk (or 250 ml whole milk with a tablespoon of lemon juice, left to stand for 10 minutes); 200 ml sunflower oil; 2 large eggs; 1 tablespoon of red food coloring (liquid or paste); 1 teaspoon baking soda; 1 teaspoon white vinegar; 1 teaspoon vanilla essence; A pinch of salt; For the cheese frosting:; 300 g of cream cheese (Philadelphia type, very cold); 150 g unsalted butter (at room temperature); 300 g of icing sugar (sifted); 1 teaspoon vanilla essence

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I confess that when my eldest granddaughter asked me for a red velvet cake for her birthday, I didn't even know what she was talking about. "Grandpa, it's the original red velvet, the real one," she said, showing me a picture on her phone. Red, I thought. What kind of cake is red? I was used to yogurt cakes and apple pies. But she insisted. I looked up recipes, asked at the local bakery, and after two attempts (the first one looked like a red belbel cake, that's what we called it at home until I learned to pronounce it correctly) I finally got this cake right, which is now the star of her birthday celebrations. The secret is in that striking color, which comes from the food coloring, the buttermilk, and the cream cheese frosting, which is simply divine.

Red Velvet Cake Recipe (10-12 personas)

Diners

10-12 people

Preparation

10m

Cooked

50m

Total Time

Utensils

Two 20-22 cm round molds (preferably detachable)
Baking paper
One large bowl and one medium bowl
Hand whisk or electric mixer
A spatula
A fine grater (not for buttermilk, but you can use it for lemon zest)
A cooling rack

Red Velvet Ingredients

For the cake:

300g of wheat flour
300 g of sugar
250 ml of buttermilk (or 250 ml of whole milk with a tablespoon of lemon juice left to stand for 10 minutes)
200 ml of sunflower oil
2 large eggs
1 tablespoon of red food coloring (liquid or paste)
1 teaspoon of baking soda
1 teaspoon of white vinegar
1 teaspoon of vanilla essence
A pinch of salt

For the cream cheese frosting:

300g of cream cheese (Philadelphia type, very cold)
150g of unsalted butter (at room temperature)
300g of icing sugar (sifted)
1 teaspoon of vanilla essence

Recipe steps

Preheat the oven

At 170°C. Grease the molds and line the bases with baking paper.

Prepare the buttermilk

If you don't have buttermilk, mix the milk with the lemon juice and let it sit for 10 minutes until it thickens slightly.

Mix the dry ingredients in a large bowl; sift the flour, sugar, and a pinch of salt.

Mix the liquids; in another bowl, beat the eggs, oil, buttermilk, vanilla, and red food coloring until everything is combined.

Combine the two mixtures

Pour the liquids over the dry ingredients and mix with a spatula until you have a smooth dough.

Add the baking soda and vinegar

In a small glass, mix the vinegar with the baking soda (it will foam). Add it to the batter and stir quickly.

Bake

Divide the batter between the two pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pans, then turn out and transfer to a wire rack to cool completely.

Prepare the frosting

Beat the butter until creamy. Gradually add the powdered sugar while continuing to beat. Incorporate the cream cheese and vanilla, and beat only until combined (no more, or it will curdle).

Assemble the cake

Place one sponge cake in a dish, cover with a generous layer of frosting. Place the second sponge cake on top and cover the entire cake with the remaining frosting. Smooth with a spatula.

Cools

Place the cake in the refrigerator for at least 2-3 hours before serving. This allows the frosting to set and the flavors to meld.

Key tips for success with the recipe

Use good quality food coloring; if you use a cheap one, you'll have to use half a bottle. A good quality paste or liquid food coloring is best; a tablespoon is enough.

Homemade buttermilk works; the milk and lemon mixture isn't exactly the same, but it's perfect for home use.

Don't overmix the frosting; the cream cheese will curdle if you beat it too much. Stop when it's just combined.

The cakes should be completely cool; if you assemble them while they're still warm, the frosting will melt and it will look like soup. Wait until they're at room temperature, ideally after they've been in the refrigerator for a while.

Vinegar and baking soda, that chemical reaction helps the cake rise and become fluffy. Don't be alarmed when you see bubbles.

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So now you have the Red Velvet cake that my granddaughter loves so much. I won't lie, it's a little intimidating at first because of the food coloring, but the result is worth it. It's not an everyday cake, but it's perfect for a birthday or a special occasion. The contrast between the soft sponge and the cream cheese frosting is wonderful. If you try it, let me know how it turns out!

Did you use paste or liquid food coloring? Did your hands get stained red? The first time I tried it, it looked like I'd killed something. And if you liked it, share the recipe with someone you think deserves a piece of red velvet.

I grew up watching the wooden spoon being moved in steaming pots, learning that good things take time and that the secret of a good dish lies in the love with which it is prepared.