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Red Velvet Cake | Gourmet Food World

Red Velvet Cake Recipe

by Gourmet Food World
We can never get tired of this bright and luscious red-hued cake, and every time Valentine's Day comes around, we just must have a piece. Our simple recipe incorporates a smooth cream cheese and mascarpone frosting, with just the lightest touch of vanilla.

Prep Time:
Cook Time:
Total Time:
Yield: 10 to 12 portions

Red Velvet Cake Recipe Instructions

For the Cake Batter
  • 2½ cups cake flour
  • ½ cup salted butter, softened
  • 2 tbsp. butter, melted
  • 1/4 cup unsweetened cocoa
  • ½ tsp. salt
  • 1 ¼ cup buttermilk
  • 2 tbsp. red food coloring
  • 3 medium eggs
  • 1½ cups granulated white sugar
  • 2½ oz. bittersweet chocolate, melted at bain marie
  • 1 tsp. vanilla extract
  • 3 tsp. baking powder
  • 1 tsp. white vinegar
  • 1 tsp. baking soda

For the Cream Cheese Frosting
  • 16 oz. Cream cheese, room temperature
  • 16 oz. Mascarpone cheese, room temperature
  • 2 tsp. orange or vanilla extract
  • 3 cups sifted powdered sugar
  • 3 cups cold whipping cream (double cream)

  1. Preheat the oven to 350°F.
  2. Mix the buttermilk with the food coloring; divide into 2 equal parts and reserve.
  3. Cream sugar and butter with an electric mixer until very creamy and fluffy, and then add eggs one at a time, beating after each addition. Add in the melted chocolate and vanilla extract, mixing with a spatula.
  4. Sift the flour, cocoa powder and baking powder and divide into 2 equal parts. Add 1 part, incorporate well with a spatula, and then add 1 part colored buttermilk, mixing until combined. Repeat, ending with a batch of flour.
  5. Mix the vinegar with the baking soda, wait 1 minute, and then add to the cake batter, mixing rapidly.
  6. Butter and flour three 8-inch pans. Divide the batter into the baking pans and bake in the middle rack of the oven for 25 to 30 minutes until it is set and when you insert a wooden pick it comes out clean. Note: If the cake pans won’t all fit in the oven at one time, bake them separately.
  7. Remove from oven and flip out cakes onto parchment paper and allow to cool. Wrap each one in plastic and keep them in the fridge for 2 hours (you can keep them for a day in the fridge)
  8. Mix the mascarpone and the cream cheese with an electric mixer until smooth. Add the sugar and the orange or vanilla extract.
  9. Whip the cream until thick and incorporate it slowly to the cream cheese mix. Reserve the frosting in the fridge.
  10. Unpack the cakes and arrange one on a platter. Cover with cream cheese frosting., add a second cake, then repeat covering with frosting, and finally add the third cake layer and cover the whole cake with frosting, making sure it’s even. Decorate with grated chocolate.

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Recipe Questions And Answers

Q: I have a small electric oven which onlh can bake a tray of cake. If the recipe red velvet cake called for 2 8" tray. That mean i have to bake it separately ( 1 first and 1 later ). Will it be ok to leave the batter on table top ? I'm very confused. Reply to me ASAP. TQ.
A: You can leave the batter out in the mixing bowl, covered and whisk it a bit again before pouring the second layer. It should be kept in a cool and dry place, away from direct sunlight. Alternatively, you can make two separate batches - one for the first layer, one for the second layer (while the first part is being baked).