I have never liked cakes with biscuits too much, perhaps because on many occasions they are served in restaurants and confectioneries with sponge cakes of the simplest in terms of flavor and texture, in short, with nothing to contribute. However, there are cakes that raise the concept of sponge cake to a unique level, as it happens with many American desserts, and I do love those, just like this recipe.

Learn how to prepare the famous American Red Velvet cake, which comes to be translated as red velvet and whose name is motivated by the appearance of the cake that is made. It is a sponge cake that is moist and juicy, with a slight sour touch that is wonderful and the sweet cheese topping is what makes the combination authentic … scandal!

In the recipe I am teaching all the tricks to get the best texture, the best color, what is needed to cut the cakes, how to fill them and any detail so that it is very easy for you to prepare this cake at home since it is great for celebrations and occasions special and its flavor leaves no one indifferent.

If you like sponge cakes, don’t miss the fantastic Guinness black beer and chocolate cake with cheese topping, as well as the carrot cake or carrot cake, as they all have a delicious cheese topping. The famous Sacher Cake is also made with biscuits, but this time the topping is chocolate.

And if you are looking for juicy biscuits, my favorites are the banana and chocolate cake with nuts (it is my favorite sponge cake of all those that I have published), the banana bread or banana bread, an irresistible moist sponge cake and the carrot sponge cake and walnuts.

Ingredients for the American Red Velvet tart (2 x 20 cm or 3 x 18 cm molds):

For the biscuits:

  • 130 gr of unsalted butter.
  • 270 gr of white sugar.
  • 2 eggs M.
  • 300 gr of wheat flour.
  • 1 tablespoon of pure cocoa powder.
  • 1 teaspoon of baking soda.
  • Buttermilk: 230 gr of whole milk and 1 tablespoon of lemon juice.
  • 1 teaspoon of red gel food coloring. I use Sugarflair’s extra red paste dye and it’s the only one I’ve tried that makes the color this intense.
  • 1 teaspoon of white wine vinegar dessert.
  • 1 teaspoon of vanilla essence or vanilla flavor.

For the cheese topping:

  • 150 gr of unsalted butter.
  • 200 gr of icing sugar.
  • 600 gr of cream cheese.

Preparation, how to make the recipe of the American Red Velvet cake:

  1. Since we need the butter to be creamy or what is known as ointment, take it out of the fridge at least an hour or two before. If you have not remembered to do it, it has a solution since you can cut it into cubes and so with half an hour it is usually enough or, if you are in a hurry, put the container in the microwave for a few seconds until you see that it is not so solid anymore but that at no time does it melt.
  2. To prepare the buttermilk put the milk in a container or glass and add the lemon juice. Stir a little with a spoon and let it rest for about 10 minutes so that the milk is cut since it is the result we are looking for. It’s that simple to make at home and works great for the texture and flavor of baking recipes like this one.
  3. Put a strainer on top of a bowl and pour the flour, baking soda and pure cocoa powder over it and pass them through holding it with one hand and gently hitting it with the other. This process is called sifting and it is used so that they fall without lumps or cakes. Mix it up and touch it a little with a spoon.
  4. Put in another bowl (wide, it will be the one where we will finally put everything together) the butter with the sugar and beat until you get a homogeneous and fluffy mixture. You can beat with a robot, with manual rods or with electric rods as I have done.
  5. Crack an egg, add it to the bowl in which the butter and sugar are and beat until well integrated. Do the same for the other egg.
  6. Pour the rest of the liquid ingredients into the buttermilk bowl: the red food coloring, the vinegar and the vanilla. Mix well with the help of a spoon.
  7. In the bowl of butter and sugar add about half of the dry ingredients and all the liquids and mix well but without beating to maintain the fluffiness of the mixture. You can simply use manual rods and mix everything in circles.
  8. Finally add the rest of the dry ingredients and mix until the appearance is homogeneous.
  9. Preheat the oven to 170ºC with heat up and down, without air or fan.
  10. Open each of the two molds, put baking paper on each base and close them again, this will facilitate the demoulding later. I also like to spread the sides with a little butter, I usually do it with my own fingers or with a kitchen brush.
  11. Distribute the dough in the two molds and when the oven has reached the temperature, put the molds on a rack in the oven at medium height and allow them to bake for 25-30 minutes. When they take about 25 minutes, I usually do the toothpick test that consists of inserting a toothpick in the cake, and if it comes out clean it is ready, but if not, I leave it for a few more minutes. In this case it is possible that it comes out with a little red color, but by “clean” I mean that it does not come out with pasted dough, a sign that it is missing a bit of baking.
  12. Place the molds on a rack to cool slightly for 10 minutes, then carefully unmold the cakes and wrap them separately with plastic wrap to retain moisture and make them very juicy.
  13. What I do to make them as smooth as possible is to place them upside down, so that the upper part that is usually more bulky is smoothed.
  14. Put them in the fridge right away and let them rest for a minimum of 4 hours although I like to prepare them the day before.
  15. To prepare the topping remember that we also need the creamy butter so take it out of the fridge in advance or do the microwave trick.
  16. Put the butter in a bowl along with the icing sugar and mix well, either with a kneading robot (as I have used) or with manual or electric sticks.
  17. Then add the cream cheese (do it in 3 batches, pouring 200 gr, mixing and then the following ones) and mix well until the result is homogeneous and fluffy, without lumps of cheese.
  18. Take the biscuits out of the fridge and cut them in half. You could also leave them as is and have a cake with only 2 layers but visually it is better 4 and also when mixing more with the coverage the combination is fantastic.
  19. To cut the biscuits, the most convenient utensil is a lyre like the one I am using, but you can also use a long knife and even a ham-type knife, and some people cut them with a well-tensioned thread.
  20. To fill them, I place the biscuits as they are, that is, first the bottom of one, together with coverage and place the top of that same cake on top and continue. To extend the coverage, the ideal is to use a spatula although a kitchen tongue or similar can also serve you.
  21. You have to smear the 3 intermediate layers and when all the cake is assembled, make a final layer on the outside. My recommendation is that for the intermediate layers use half of the coverage and reserve the other half for the outside, although it really depends on the decoration you want to make. I have left it in the “rustic” mode, simply covering it but without perfecting edges and so on and leaving the biscuits to appreciate a little on the outside. You can also use a pastry bag to cover the inner and outer layers.

Time: 2 hours plus rest in the fridge

Difficulty: medium

Serve and taste:

  • Keep it preserved in the fridge, preferably in a closed container so that it does not catch other smells, and take it out at least 30 minutes before consuming it so that it is not cold. It keeps great for 3-4 days in the fridge and I would say even longer, since it is very juicy and it is difficult for it to dry if you keep it closed.
  • Enjoy the juiciness and humidity of the biscuits, with a sour point mixed with sweet that feels great, and that creamy and sweet layer of cheese that suits you so well. It is a combination of authentic … scandal!

Variations of the Red Velvet cake recipe:

  • The main variation is in the number of layers it can take, you can now bake the biscuits in 2 20-cm pans or in 3 15-cm pans and even more pans as long as they are smaller.
  • It is important that you use a suitable colorant since if it is not powerful, the color will hardly be appreciated and it is undoubtedly one of the great attractions of this cake. I am very happy with the result of the coloring that you can see in the photograph above.


  • Keep an eye on the biscuits in the oven. If they rise too high, your oven may be hotter than indicated, in which case you can try lowering the temperature a little.
  • Tags: Sugar, Icing sugar, Baking, Cocoa, Coloring, Wheat flour, Egg, Milk, Lemon, Butter, Cream cheese, Vanilla, Vinegar