Easy Red Velvet Cake with Cream Cheese Frosting

Very tasty, beautiful, melts in your mouth, perfect for a holiday table! Red Velvet Cake with Cheese Cream is easier to prepare than you think — because it is baked in one cake layer, which is cut into 3-4 parts. It looks very beautiful, does not need additional decorations — just sprinkle chopped crumbs on top.
cook time: 1h 30 min
Logan Winslow
Easy Red Velvet Cake with Cream Cheese Frosting

Nutrition Facts (per serving)

370
Calories
26g
Fat
29g
Carbs
5g
Protein

Ingredients (6 portions)

Dough:

Wheat flour 340 g
Vegetable oil 300 ml
Kefir 280 ml
Sugar 200 g
Eggs 3 pc
Cocoa 1 tbsp
Baking powder 2 tsp
Soda 1 tsp
Salt 0.25 tsp
Food coloring 1 tbsp

Cream:

Cottage cheese 350 g
Butter 115 g
Powdered sugar 100 g

Recipe instructions

Step 1

Step 1
How to make red velvet cake? First, prepare the necessary ingredients for the dough. Kefir and eggs should be at room temperature, so remove them from the refrigerator in advance.

Step 2

Step 2
Sift flour, cocoa, baking powder, baking soda and salt into a bowl. If you need a brighter color for the cakes, replace the cocoa with 1 more tbsp. l. flour. With cocoa the dough will turn out with a more brownish tint. But at the same time with a slight chocolate note.

Step 3

Step 3
Add eggs, vegetable oil and kefir to the flour mixture.

Step 4

Step 4
Mix the mixture well with a mixer until smooth, adding sugar. You can beat the dough with a mixer or a kitchen machine with a special K-shaped dough attachment.

Step 5

Step 5
Add scarlet food coloring and mix thoroughly. If you have a gel dye, then you need to add it first 1 tbsp. l., and then until the desired color of the dough. I have a fat-soluble powder dye. You can not add it to the dough right away, but for example, not pour all the kefir into the dough, but leave some and dissolve the dye in it. And then pour the colored kefir into the finished dough and stir.

Step 6

Step 6
The result should be a bright scarlet mixture. Please note that the dough will become slightly darker during baking. Depending on the quantity and color and texture of the dye. If you need a specific color of cakes, it is better to consult the seller when selecting a dye. Leave the dough for 20 minutes to allow the reaction with kefir to occur.

Step 7

Step 7
Cover the bottom of a springform pan (Ø 18-20 cm) with parchment greased with butter. Do not lubricate the walls with anything. Pour the dough into the mold. Bake the scarlet sponge cake in an oven preheated to 180°C for about 50 minutes until the toothpick is dry. It is better not to open the oven for the first 30 minutes so that the biscuit does not settle. The exact baking time depends on your oven.

Step 8

Step 8
Cool the finished biscuit on a wire rack. Cut off the semi-circular top from the cake.

Step 9

Step 9
Cut the biscuit lengthwise into 3-4 layers. Where the dough came into contact with the mold, the cake will be brownish in color, so it makes sense to use a cooking ring of a slightly smaller diameter or use a knife to cut off the edges of the cakes.

Step 10

Step 10
Now prepare the cream. The oil should be at room temperature.

Step 11

Step 11
Beat soft butter with a mixer with powdered sugar until fluffy.

Step 12

Step 12
Add cream cheese.

Step 13

Step 13
Stir until smooth. You don’t need to beat for too long, otherwise the whey will separate from the cheese and the cream will separate. Place the cream in a pastry bag fitted with a wide round tip.

Step 14

Step 14
Assemble the cake by stacking the layers on top of each other and layering with cream.

Step 15

Step 15
It is better to do this in a springform pan lined with acetate film around the edges (a regular baking sleeve will also work).

Step 16

Step 16
If desired, line the top and sides of the cake with remaining frosting. I only leveled the top. I wanted the layers of cake and cream to be visible. Therefore, I removed the culinary ring immediately before serving the cake.

Step 17

Step 17
Break the cut top of the biscuit into pieces and dry in the oven, then grind in a blender into crumbs. Sprinkle crushed biscuit crumbs over the desired areas of the cake (I only used the top).

Step 18

Step 18
Place the cake in the refrigerator overnight to soak, covering the top with cling film (the film should not touch the top of the cake).

Step 19

Step 19
Decorate the finished cake as desired. I decorated with sprigs of greenery, pomegranate seeds and flowers. Bon appetit!

Additional rubrics

Related recipes