A new cake recipe! That of Red Velvet Cake, the deliciously moist American layer cake with its all-white icing... So, are you tempted?
Don't worry if you've never made a layer cake before. The recipe is really not complicated. You can do it in advance to avoid any stress!
What's inside the Red Velvet Cake?
It is an assembly of several slices of cake cocoa-based and lightly colored red. I specify "lightly" because unlike the original, I put as little coloring as possible (and natural dyes moreover).
The outside of the cake (and the inside, between the slices) consists of a cream cheese frosting (cream cheese), I personally use the Philadelphia brand, less salty than St Morêt for example. Associated with mascarpone and vanilla, it’s a pure marvel!
Le red velvet cake is recognizable by its super soft texture, obtained by using buttermilk: fermented milk. If you don't have fermented milk at home (like ribot milk) then you can easily make it yourself with lemon or vinegar. I explain everything in my recipe.
PS: it's even better the days after it's made...
More layer cake recipes for you
For lovers of big cakes, take a look at my other recipes like this Raspberry coconut layer cake, or this Gingerbread layer cake, Carrot layer cake with spices, Layer cake lemon poppy, Chocolate layer cake.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful cake!
- 240 ml whole milk
- 1 cs White vinegar
- 120 g soft butter
- 300 g granulated sugar
- 2 eggs
- 1,5 cc liquid vanilla extract
- 20 g bitter cocoa
- 300 g of flour
- 1 cc red food coloring
- 1/2 cc salt
- 1 cc baking soda
- +
- 300 g of Philadelphia nature
- 250 g of mascarpone
- 110 g icing sugar
- 1 tsp liquid vanilla extract
- 20 cl clotted cream
- Preheat the oven to 170 ° C traditional heat.
- Start by preparing the fermented milk: mix the milk and the white vinegar. Set aside for now.
- In the bowl of your mixer, combine the soft butter and powdered sugar. Add whole eggs previously beaten with a fork. Then add the liquid vanilla and the bitter cocoa (if you want a bright red cake, I recommend reducing the cocoa dose a little).
- Stir in the fermented milk and flour in two batches, alternating each ingredient.
- Coloring step: add the red coloring (the quantity can be assessed by eye depending on the desired color). Mix well to homogenize the color. Finish by adding the salt and baking soda. Divide the dough obtained into 3 15cm Ø molds or bake 3 successive times if you only have one mold.
- Bake for 30 minutes. Let cool, unmold and place the 3 cakes obtained on a grid.
- Icing: In the bowl of your mixer, lightly beat Philadelphia and mascarpone. Add the icing sugar and liquid vanilla. Finish by adding the heavy cream. Assemble the icing like a whipped cream: whip at maximum speed for a few moments, the icing should take on consistency.
- Assembly: place a 15cm cardboard support on your cake pan (which will be used for the service). Secure it with a little icing. Ideally, take a turntable to put under your cake pan, the icing will be easier to achieve. Take the 1st cake, fix it on the cardboard support using a knob of icing. Cover the 1st cake with a thin layer of cherry jelly or jam (it's optional, but I love it!), Then with a layer of vanilla icing then place the 2nd cake. Ditto, thin layer of cherry jelly then layer of icing then 3rd cake. Place a layer of icing on top of the last cake and spread over the layer cake using a spatula to cover it completely. Be careful, this layer must be very thin, you can see the 3 cakes through. Put in the refrigerator for 30 minutes.
- Finally, make the desired decoration, by first covering the layer cake with a good layer of icing on the top and sides using a spatula. To do like me, use a 1M Wilton piping tip to create the decoration on the base and the top of the cake.
It looks too appetizing !!!!
On the other hand, in the real Red Velvet there is vanilla, as much as cocoa which gives it that indefinable taste of vanilla cocoa or cocoa vanilla;)
OOPS A thousand apologies I had read it twice and I didn't see the vanilla. So really sorry :/
It is really beautiful and makes you want to :)
it is magnificent, something to feast on in all indulgence!
Magnificent !!!
He is magnificent !!!
Thank you for this great recipe! After making a layer cake following your instructions, I have complete confidence and will try this one for my daughter's birthday!
It is beautiful this layer cake!
It's superb, it makes you want to try it!!!
wow he is so handsome
Your cake is really superb !! Well done!
In short: Splendid :) kisses
Very nice presentation! Makes your mouth water and the application of this crumb-coat is a very good idea!
It is absolutely splendid. well done
I still drool over your cakes... I really should give it a try :)
Hello, can we freeze this cake once decorated? I love your recipes, your desserts are so beautiful, I can't do as well yet but I'm improving thanks to your advice, thank you
Hello Micheline, and thank you for your message! I have not yet tried to freeze my cakes after decorating. Baked cakes not decorated yes, no problem. I would advise you to decorate them at the last moment, the icing will be fresh so better! See you soon
superb magnificent cake I tested the triple layer cake choco suisse it was terrible thank you very much for all your wonderful creations
Your cake is really beautiful. The recipe doesn't look too complicated! I'm making it this afternoon :-)
I'm about to make this wonderful cake this weekend.
Isn't thick crème fraîche the same as whipped cream?
Hello, sorry for the delay in my answer (!) The whipping cream is liquid, I recommend thicker cream more because the whipped cream sets more easily with it. @ soon
Hello,
I would like to make this recipe for my sister's birthday tomorrow.
Do you think I can bake the entire cake in one pan (I have an expandable pan)?
By the way, I don't see any yeast in this recipe, is it an oversight or not?
Thank you for your answer, I have to start making the cake tonight to enjoy it tomorrow at noon.
Hello Célia, don't forget the yeast, it's the baking soda that replaces it. It is possible to make 3 successive batches in the same mold. See you soon
GREAT RECIPE !!
I tested it yesterday and it was a huge success. Everyone congratulated me :) My friends are used to my cakes at every party, and a friend told me that it was in the top 1. That's saying something...!
I discovered your blog with this recipe, but I will come back often I feel.
Congratulations on your achievement then :-) @ soon
Hi, I'm about to make your cake for my birthday, how many people do you think your recipe is suitable for please? Kind regards.
Hello Deborah, I think we can easily cut 12 portions, it depends on the greed of your guests... See you soon!
Can we change the color, for example make a blue velvet layer cake?
Hello, yes you can add whatever colouring you want! I have never tried blue, but why not! See you soon
Hello,
I made your recipe and it's great, it's delicious.
Thank you I had a lot of success. I took pictures I don't know how to put them.
Thank you very much for this recipe;) made almost successfully
But my cakes weren't soft enough maybe... :(
Hello !
Great recipe! I would like to use your frosting recipe on another raspberry and vanilla layer cake recipe, I wanted to know if your frosting was very sweet to taste or on the contrary a little acidic? For the balance of flavors I would like to avoid too much sugar ... :S
Thanks in advance for your advice!
Hello, the icing is sweet, but not very sweet. Everyone likes it! Good pastry, @ soon
Thank you for your fabulous recipes! I had a question for this cake. Can we keep it outside the fridge? Thanks again. Kisses.
Hello, this cake must stay cool because the icing is made of cream. Take out a few minutes before tasting. @ soon!
Good evening, excuse me for disturbing you, I plan to make this dessert for a birthday on Saturday. Is it possible to prepare it in advance, say tomorrow or Friday?
Hello, yes you can do it the day before. @ soon.
Hello, I need some advice from a pastry chef =)
I want to make a white monochrome cake with sugar lace like this one http://mongraindesucre.com/2013/08/19/joli-gateau-dentelle-de-sucre/
However I was wondering if it is possible to completely ice a cake with royal icing or do you have to cover it with sugar paste? (or something else?)
Thank you for your help,
Cherry
ps: thank you for your recipes which make me dream more than the others
Hello Cerise, royal icing is not used to cover a cake (it is too transparent and too sweet!). It is indeed used to make small decorations or lace like your example. I advise you to cover it with white sugar paste (vanilla flavored if you can find it, it will be better...). See you soon
[...] floors – 15 cm in diameter) Taken from the very pretty blog of Lilie Bakery but in my [...]
Hello,
Recipe tested during a dinner with friends and adopted :-)
I just added some extra white chocolate raspberry icing between each layer.
This dessert was really delicious;)
Thank you for this great recipe.
Anne
[...] at Lilie Bakery and decided to keep the vanilla cream she used for her Red Velvet Layer Cake, just sublime!! For the cake, I had everything, all that was left was the decoration, I found [...]
Hello, I took the liberty of stealing the recipe for your creamy cake for my little wolf's birthday cake this weekend, it was perfect!
Here is my recipe in which I use it and where I of course did not fail to quote you and to make a link to your page!!
Thank you again and have a nice day
Hello, I took the liberty of stealing the recipe for your creamy cake for my little wolf's birthday cake this weekend, it was perfect!
Here is my recipe in which I use it and where I of course did not fail to quote you and to make a link to your page!!
Thanks again and have a nice day.
http://www.lacuisinedestephy.fr/2014/04/22/layer-cake-chocolat-creme-mascarpone-vanille/
Thank you, Stéphy! See you soon
Hello, I'm planning my boyfriend's birthday next week and I'm making the cake myself and yours are just magnificent.
I wanted to know if it was possible to use the recipe for this mascarpone frosting to make the rose-shaped frosting for your triple layer Rose cake? I'm especially wondering if the roses will hold on the cake with this recipe.
Thank you for your answer.
Hello, yes this icing can be used for roses. It will have to be refrigerated well. @ soon
Great frosting recipe, really delicious, creamy and everything you need! I doubled the quantities for a very large cake and I had no problems, the cream took very well! To do again without hesitation!
I praise it in my article "Pop Corn cake"!
make-share-eat.blogspot.fr/2014/05/pop-corn-cake.html
See you soon and thanks !
You're welcome Morgane :-) see you soon
Hello,
your red velvet cake looks delicious :) could you tell me for how many people it is. I plan to make one for my birthday, there will be 15-20 of us.
Thank you in advance and congratulations again
Hello, I think it can easily feed 12 people, it depends on the size of the portions. See you soon
I also love red velvet!!! If you want to have a little fun you can insert a cheesecake between two sponge cakes before covering, the result is amazing, light, tasty, in short a marvel! (look at the book "gateaux de rêves" it is available at Alice Délice among others and frankly you have in there little marvels of imagination!)
Nice idea indeed :-)
[...] A "layer cake" hey, it's been a while! I'm taking advantage of my free time to develop recipes that I don't usually have time to make, and this "Red Velvet" is one of them! So, l... [...]
Bonsoir
I just finished the cake.
Oddly enough I don't have cakes as large as yours.
My mold was 17 cm. Is this the reason?
Tomorrow is tasting day!
Hello Jamila, indeed if the diameter of your mold was larger than mine, it is the height of the cakes that decreases. See you soon
Hello!
I've just discovered your blog and I'm absolutely captivated! However, I'd love to know which cocoa you used, please?
I plan to do it this weekend, I can't wait!
Hi Lésy, for unsweetened cocoa I always buy Van Houten from the supermarket. See you soon :)
Hello lily,
I have to make a cake soon, I'm interested in your icing but I would like to know if yours doesn't taste salty because of the Philadelphia.
Thank you for responding and well done for your recipes!
Hello,
Your cake is beautiful.
I would like to do it..is the mascarpone is essential or it can have the same result with only the cheese?
thanks in advance
Hello, I still recommend mascarpone because the texture created is really perfect for red velvet. You can try with cream cheese alone but you will have a little less creaminess. See you soon
Hello,
I would like to make a roses layer cake for my birthday but I don't like buttercream and neither do my guests. Is it possible to use red velvet cream to make the roses?
I love your site so much I'm going to try everything!! Keep it up you're the best in this field.
Thank you for your reply
Hello, so the cream that I use in my red velvet doesn't hold as well as the one in my rose cake, because it is lighter, the roses may not be as well drawn. See you soon
Hello, I'm going to do the red velvet for Christmas. The quantities you used are for how many people. Thank you
Hello Christelle, I would say about 12 portions, it depends on the greed of the guests, but the portions are high. @ soon
XNUMX-XNUMX-XNUMX!
I made the pink layer cake with its cream and finally the cream is very good.
Thank you, it was all the rage ;-)
Great then! :-)
Hello, I have a question, I made your cake, the flavors are excellent, the problem is that when I put the cakes on top of each other there is a gap between them, so I have trouble with the icing, even though I have the right mold, I don't understand
Hello, you have to push the icing right to the edge, like that the gap will fill by itself. See you soon
Good evening, I would like to make a wedding cake for my little sister's birthday, who dreams of a "tiered" cake. Do you think that red velvet can be used as a base for a 3-tiered wedding cake? Thank you in advance for your response. Clémentine
Hello, yes red velvet is suitable for making such a cake. See you soon
Hello, I was wondering if we could use apricot jelly instead of cherry?
please
Hello Mina, for my Red Velvet, there is no need to put jelly, I think you are referring to another of my cakes. But to answer you, all tastes are modifiable, there is never an obligation! @ soon
Hello, I would like to make this layer cake for my mother's birthday but I want to use a 24cmø mold and I don't know what size to do it's for tomorrow Help
Hi,
I was looking for a cake with beautiful red velvet colors for my princess's birthday....
I came across your beautiful photos and I had a question regarding the mold.....hum......hum.....
So, I have two 20 cm molds, I suppose I have to do a rule of three??
Thank you for this beautiful sharing, I am doing it Thursday for Friday and I will send photos ;-))))
I'll stick a snow queen wafer decoration on it.
Hello, yes indeed you have to do proportion calculations because I cannot adapt my recipes to the dimensions of all the molds. @ soon
[…] searched for several recipes on the net, and I chose the one from Lilie Bakery for the cake. As for the icing, I did according to […]
Hello, I tried the recipe, but since I didn't have baking soda, I used baking powder, and the cake is too dense even though I followed all the instructions perfectly. Do you think that's the reason? I have to make it again on Sunday "for real" for my daughter's 4th birthday. Thank you for your help!
Hi Alexia, yes, because you can't modify one with the other without changing the texture. You buy it at the supermarket. See you soon :)
Good evening, can I know, how to keep this cake please :)?
it is superb bravo;)
Hello,
Congratulations on your wonderful blog!
I'm going to make red velvet tomorrow for my father's 70th birthday and I wanted to know if I could use buttermilk (lben) directly instead of the milk-vinegar mixture?
If so, is the quantity the same? See you soon
Thank you
Hello, yes the low butter is good! Same quantity. See you soon
You are an angel! Thank you. Today I made your hazelnut, coffee, chocolate and mascarpone dessert. It looks pretty good ;-). Tonight I'm tackling the Red Velvet sponge cake and icing tomorrow. Yes, my dad will be entitled to two of your magnificent cakes.
Thanks again and see you very soon
Good evening cake tested and approved! thank you for the recipe;) it will be in my blog good evening
Hi! Great recipe. Incredible the difference in taste, texture, etc. between the day of cooking and the day after! Nothing to do with it, I thought I had messed it up the same day and finally on D+1 it was super good! Just a little problem: the cream between each cake, when I put it the cream crushes, so I can't get a thick layer like you! How do you do it??? So the distinction between the cakes was almost non-existent. Any advice?
Thank you in advance !
LilyR
Hello Lily, to have a thick layer, you have to put more :) @ soon
Hello Lilie, I made your recipe in the naked cake style. It was amazing! I put it on my blog, quoting you of course!
I love your site! See you soon!
Hi to you !
Your cake looks delicious and I would love to make it for Christmas! I have a question though: when you say it is better the following days, do you think it should be made completely, kept in the fridge and eaten afterwards or is it better to assemble it just before eating it?
Thank you for your answer,
Victoire
Hello Victoire, before = do everything 1 or 2 days before, @ soon
Congratulations on your recipe, I just made this layer cake, it is a delight. Your recipes are very well explained and complete, which is rare in some recipes found on the internet. Thank you, good luck, you are doing a good job;)
Thanks May :)
Hi Lilie, can I use whipped cream for the icing? And is it useful to put the bowl in the freezer before making the icing, as with whipped cream, so that it sets quickly?
Morning,
how long approximately should we whip the icing? Thank you for your beautiful c sublime recipes!
Thank you very much for this lovely recipe! I just made an ombre cake and I ended up with a really very liquid icing! I think I'll try this one next time... For the icing that I just made in large quantities, I used 500g of Philadelphia, 180g of butter and 300g of icing sugar. As soon as I added the icing sugar, the icing became really liquid. In any case, I discovered your blog recently and I'm a fan. We want to try everything :)
Hello Marine, it's normal for your old icing there is too much Phila/icing sugar. Delighted to count you among my new readers :)
Hello,
I made this cake to take to my mother-in-law's for Easter and it was amazing! I'm going to challenge myself with the same recipe for a friend's baby shower tomorrow. I just add a layer of fresh raspberries on each layer for a little extra treat.
On the other hand, little question, I'm going to cover it with pink marzipan (I'm not a fan of sugar paste), can I still do the assembly the day before?
Thank you
Re-, for the Red Velvet cover, if it is sugar paste (or almond paste), it is better to avoid the fridge, it makes this kind of paste all sticky. Cool and dry place, to consume quickly, because of the cream.
The cherry jelly was not listed in the ingredients :( Too bad, I think it could have enhanced the taste of my cake. It's in the oven, I can't wait to see the result! Thanks for this recipe :D
It's decided, I'm going for it for the new year. On the other hand, living in Guyana, my cocoa is in stick form and the vanilla is either in pods or chopped... How can I use them best? Should I go and buy manufactured products?
[…] I found this recipe on the lovely blog liliebakery. […]
[…] all the American series intrigued me. So I adapted a recipe from Lilie Bakery and I think the result is really there. I just had a lack on the […]
Hello !
Emergency! I have to make this cake for tomorrow and I don't have any more white vinegar! What should I do???
[…] Let's go! My recipe is inspired by the one from the Liliebakery blog that you can find HERE, I adapted her recipe to make a big cake knowing that there will be about fifteen of us. […]
Hello. All your cakes are a real marvel!! I wanted to try this one but I would like to put fruit inside. What do you advise?
Hello, at this time of year the choice is more limited... Or frozen (raspberries).
Good evening, intending to make your appetizing recipe, can you give me the references of your red coloring please because those that I find in stores do not turn out to color the cakes sufficiently after cooking.
Hello, here is the link to a rather intense gel dye: https://www.amazon.fr/gp/product/B00900OWZK/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=lilibake-21&camp=1642&creative=6746&linkCode=as2&creativeASIN=B00900OWZK&linkId=9aba478843cb2129fe29ee0b030ce247
Hello
I would like to know if with this icing I can do decoration with an airbrush???
Does this icing "hold well" and not run?
Thank you for your reply
Have a good day
Hello, I really want to make your Red Velvet cake for my birthday, but I would like to know if baking soda is essential in this recipe. because I live in Mauritius and we have a type of flour (self-raising flour) where the baking powder is already integrated,
I would like to know if I use this flour, do I have to add baking soda or not?
or is it better to use regular flour and baking soda?
Hello, I would like to make this cake for a Christmas meal but I saw in other recipes that it was recommended to leave the cake in the cold for a dozen hours. I can either prepare it at lunchtime for the evening, or 48 hours in advance but I am afraid that it will not hold up as well in this case. What do you think?
Helen
Hello, I advise you in this case to make the cake discs in advance, and to glaze the D-day.
Made for Halloween with "blood" splashes on top, inside fresh raspberries and in the middle earthworm candies mixed with red fruit coulis... It was delicious! I will make it again in a less "gory" version it was so good! Thank you for this recipe!
Thank you Anne-Laure for your return :)
hello I would like to know if it is necessary to put 300g of sugar as much as the flour, isn't it too sugar? I await your response to patisser thank you.
then I put less.
Hello!
Do you think that this cake supports a layer of sugar paste for the decoration?
Thank you for the simple, efficient and delicious recipe !!
Hello! I would like to know if I can replace mascarpone with philadelphia? thank you so much!!
Hello, I do not recommend it because Philadelphia does not hold up as well as mascarpone...
Hello, thank you for this great recipe. I just didn't quite understand the part where you talk about "Assembly: place a 15cm cardboard support on your cake plate (which will be used for serving). Secure it with a little icing." I can't see the purpose and location of the cardboard support. Thank you very much
Hello, it's just to avoid damaging the dish when cutting, you can do without it :)
Hello Aurélie,
I don't know if you can answer my question but I'll try my luck anyway. I would like to try to make a "Drip cake" type decoration with dark chocolate but I'm wondering if, even if I put the cake in the fridge first, your white "covering" won't melt and run under the effect of the melted chocolate? Thank you very much!
Hello Camille, normally it should not melt, the cake must be very cold before you pour your drip (not too hot).
Hello, thank you for this wonderful recipe, I made it two weeks ago and it was delicious. Perfect ingredients and preparation tips.
Thank you very much for your feedback :) See you soon
Hello, I wanted to try your recipe. I made my cake with the cream... I put it in the fridge and when I took it out it all cracked (big crack right in the middle). I don't understand why. Can you help me? Thanks in advance.
Hello, I don't understand where this could come from, I've never had this comment made to me before. Was the cake cold before decorating it? Was the icing applied using a spatula?
Hello Aurélie,
Thank you for sharing, great discoveries!
Do you think I could make a "number" layer cake with this recipe?! I would like to make a 3 and a 9, for my husband's 39th birthday and our son's 9th birthday :-)
Thank you in advance for your answer.
Lucia
Hello Lucile, thank you for your message! It's hard to calculate the quantity needed for your numbers. You can already double the recipe (or even triple it) to have more "material" for the 3 and the 9. On the other hand, for the molds themselves, I can hardly advise you, you have to do some tests... See you soon
Thanks for your feedback! I'll try then, because you don't seem to think it's impossible!!!
Hello..
Beautiful cake. Your blog is a gem. I would like to ask I live in Madagascar and I would like to make this cake and we do not have cream cheese from the Philadelphia or St Moret brand. So, do you have another alternative to suggest to me for the icing in the same continuity?
Hello, do you have mascarpone? If so, it can replace Philadelphia cream cheese. The taste will be slightly different, but the texture level will be equivalent. Goodbye :)
Hello, is it possible to add raspberry puree and / or fresh raspberries?
Hello Ludivine, yes absolutely. It is no longer the original recipe, but you can add between the layers of cake (on the icing). See you soon :)
Hello
Can I reduce the sugar by 30%? If I put around 200g instead of 300g will the texture change a lot?
Hello Nina, in this case I advise you to put 250g, it allows not to alter the softness of the cake too much. See you soon :)
Hello Aurélie,
I tried your cake today and it's just amazing. I'm definitely going to keep your recipe safe.
Thank you so much!
Nadia
Great ! Thank you Nadia for your feedback :)
I will test but for a mold of 20 cm, it would be necessary to double the recipe do you think?
Thank you anyway *.*
Hi Patricia, you should multiply the ingredients by 1,78. So that's more than doubling the recipe (I just did a volume calculation). See you soon :)
Hello,
I tried this recipe a few years ago (with cherry jelly) and it was absolutely amazing, thank you very much. I would like to make it again in a layered version for a party but I have since switched to gluten-free for health reasons. Do you happen to have any advice for a recipe that is just as good in gluten-free? I have not yet tried it with a special gluten-free baking flour mix, I often do this and double the quantities of flour (rice flour being much lighter). I am wondering, however, which flours and quantities would be the most suitable and especially for a result as good as this one. If you have any advice in stock, I am interested :). Thank you
for all your delicious shares.
Hello Magali, gluten-free is quite a challenge! I also trust ready-made mixes that give a result as close as possible to the gluten versions. I think you should opt for this solution: just use your flour instead of mine. Personally, I don't increase the quantities. But you can do a little test first of course. See you soon :)
Hello
First of all, best wishes...
Can I bake the base in a 17 cm diameter mold (very high mold for cake design) in one go like a Molly cake and then cut it?
Thank you nice evening
Hello Elise, best wishes, my recipe specifies 3 molds of 15cm, so with 17cm you have to do a calculation to increase your quantities. Also I do not recommend cooking in a single mold but 3 molds, to ensure that the 3 discs are cooked through. Goodbye :)
Tested and approved this weekend :)
I made a similar decoration (but less pretty). I added 3 straws to hold it together because I couldn't ice it without the layers slipping ^^
Well I wanted to add a thin layer of milk jam between the layers, I think that's what made it slippery too.
I only had raspberry red coloring so it was less red but it was nice!
The cream is extremely good, having only 150g of cream cheese (I'm having trouble finding phidadelphia at the moment) I added more mascarpone.
Thank you for this recipe which was unanimous!
My pleasure ! Thank you Sophie for your message, see you soon :)
Made yesterday for Halloween, we had a blast! Very very soft cake indeed, can be made for 12 to 16 people. Thanks for the recipe :)
Thank you very much Lea! See you soon :)
Hello Lilie,
The recipe looks delicious, I would like to make it but I can't find the link at the bottom of the recipe for the natural red food coloring.
Goods.
Hello Nanou, I'll give you the link to the natural red dye: https://amzn.to/3OYSGUN
Goodbye :)
Hello, I would like to try this recipe for my daughter's birthday. But being slightly lactose intolerant, I know that whole milk will not work. Can I replace it with lactose-free milk?
Thanks for your feedback
Hello Camille, to answer you yes you can replace with a lactose-free version, same dosage. See you soon :)
Hello,
Thank you very much for your reply! I'm doing it today
Hello, if I take fermented milk directly, should I leave the dose written for whole milk without the vinegar?
To cover it with icing sugar, do I need to make more icing? And if I do it the day before, can I add the icing sugar on the day and not put it back in the fridge?
Anyway, thanks for this recipe.
Hello Justine, to answer you, yes you take the dose of whole milk for your fermented milk (without vinegar). I don't understand how you can cover a cake with icing sugar? I strongly advise you to make the icing that I give, because it is perfect with the taste of red velvet. See you soon :)
Always a success.
Thank you very much for this recipe that I love to make and remake.
Thank you very much Emilie! See you soon :)
Hello, I would like to try your recipe but I don't have a 15cm mold, does it also work if I put all the dough in a 24cm mold and cut it into several parts after baking? If so, could you tell me how long it should be baked and how hot the oven should be please?
thank you in advance
Hello Gaya, no, it will make a completely flat cake in such a wide pan. You need a small 15cm pan to make a layer cake like this. The link to my equipment is given in the recipe card. See you soon :)