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Red Velvet Cake with Sour Cream and Cream

The famous cake, made at home? Couldn't be easier! Red velvet cake with cream cheese frosting is a classic pairing — the sweet, lightly chocolatey flavor of those gorgeous red layers is a perfect match for tangy cream cheese frosting. This famous American cake might look like a challenge, but it isn't, and that's its real charm: for all its beauty and great taste, it's genuinely simple to make. The perfect choice for any celebration!

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Recipe author
Red velvet cake with sour cream and cream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 % 8 g
Fats 45 % 31 g
Carbohydrates 43 % 30 g
397 kcal
GI: 6 / 0 / 94
    1. Sift the flour into a large bowl and add the sugar, cocoa powder, salt, baking powder, and baking soda. Mix well. 2. Crack the eggs into the dry mixture, then pour in the vegetable oil, heavy cream, and sour cream. Beat with a mixer until smooth, adding the bright red food coloring as you go. 3. Let the finished batter rest for 5–10 minutes. It will be quite thin — that's exactly right. 4. Grease a 6-inch (16 cm) cake pan with a little butter and line it with parchment. Divide the batter into three portions and bake three layers in an oven preheated to 340°F (170°C) for 15–20 minutes each. Test with a toothpick: poke it into the center, and if it comes out dry, the layer is done. Let the layers sit in the pan for 5–10 minutes, then turn them out onto a rack to cool completely. Wrap each layer in plastic and chill for 1½–2 hours. 5. Take the chilled layers out and level them with a knife, trimming any domed tops and squaring the sides — a cake ring works great for perfectly even layers. 6. Make the frosting. The cream cheese and cream must be well chilled; put the mixer beaters and the bowl in the fridge for at least half an hour too. Add all the frosting ingredients to the bowl and mix on low for a couple of minutes, then increase the speed and beat until fluffy. 7. Using a piping bag (or just a spoon), spread frosting between the layers and over the top. The cake is ready to serve right away, or chill it and serve later. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Sour cream with 30 % fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10 % fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Cocoa powder - 374  kcal/100g
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Cream 35% - 337  kcal/100g
  • Cream 40% - 362  kcal/100g
  • Cream cheese with 50% fat content - 349  kcal/100g
  • Baking powder - 79  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • Baking soda - 0  kcal/100g
  • Food coloring - 0  kcal/100g

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