While the cream cheese is usually used in the so-called "Red Velvet Cake", the more traditional whipped cream offers another balance that also has to be valued. 


For the cake:

  • 1 cup of buttermilk
  • a cup and a half of sugar
  • 16 tablespoon of unsalted butter (softened)
  • 1 tablespoon of vanilla extract
  • 1 tablespoon of distilled white vinegar
  • 2 tablespoon of red food coloring
  • 1 tablespoon of salt
  • 1 tablespoon of baking powder
  • 2 tablespoon of cocoa powder (sifted)

For the frosting:

  • a cup and a half of sugar
  • one third cup flour
  • one and a half cups of milk
  • two tablespoon of vanilla extract
  • one and a half tablespoon of unsalted butter (softened)


To prepare the cake: the oven must be heated to 350 degrees

  1. Put the butter and the flour into two containers and save for later.
  2. Now you have to mix the flour, the cocoa powder, the baking powder and the salt in a bowl and reserve.
  3. Then it is necessary to mix well the butter, the coloring, the vinegar and the extract of vanilla in a container, and we reserve it.
  4. In a bowl, with a paddle mixer, mix the butter cream and sugar at medium speed until white and creamy, about 3 minutes approximately.
  5. Now it is about adding the eggs, one at a time, mixing well. Also at low speed, you have to add both the dry ingredients in 3 times as the wet ingredients in 2 times. Now increase the speed to high and mix until the mass is almost liquid, about 5 seconds.
  6. Divide the dough between the bowls, and leave the top portion smooth using a kitchen spatula.
  7. Bake the cake until, when punching with a toothpick, it comes out completely clean (about 30 minutes). Now let cool the cake for 20 minutes.

To prepare the frosting and finish the "Red Velvet" cake:

  1. we have to mix a quarter of the sugar and the flour in a bowl. Add milk and mix until creamy. While stirring, bring it to a boil over medium or high heat. Continue stirring until thickened, about 5 minutes.
  2. Then remove the resulting mass from the fire. With a paddle mixer, mix the butter and 1/4 of the dough at medium-high speed until it is fluffy and soft, about 1 minute.
  3. Then add half the remaining dough, beating until smooth, and then add the rest of the dough and the vanilla extract.
  4. It is time to increase the speed and beat the crama until it is white and spongy, about 3 minutes.
  5. Finally, to finish the cake, it is necessary to place it on a base, and to extend on it a cup and a half of the resulting frosting.
  6. Then place the second cake on the frosting. Cover the top and sides with the glaze we have left. Let cool and serve.

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