Sponge biscuit
0.75 cup
200 g
7 oz
6.60 fl oz
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
baking soda
1 tsp
4.92 ml
baking powder
0.50 tsp
2.46 ml
0.25 tsp
1.23 ml
yoghurt / buttermilk
0.50 cup
150 g
5.25 oz
4.95 fl oz
red food coloring
2 tsp
9.84 ml
soft butter
0.50 cup
95 g
3.32 oz
3.14 fl oz
powdered sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
2 pc
Creamy custard
curd (cream) cheese
2 cup
500 g
17.50 oz
16.50 fl oz
0.50 cup
100 g
3.50 oz
3.30 fl oz
powdered sugar
0.25 cup
80 g
2.80 oz
2.64 fl oz


Let’s give the floor to Ksenia: “The RED VELVET is one of the most famous cakes around the world. The rich red color of the cake is achieved due to the food coloring,. If you don’t care about the beauty, then don’t use it! Add some fresh berries if you are sure that the cake will be eaten quickly. If you plan to store the cake, then boil the berries with the sugar and the starch.”

Sponge biscuit

The biscuit diameter will be 16 cm | 6.3 inch.



  • Flour - 200 g | 7.05 oz
  • Cocoa - 10g | 0.35 oz
  • Baking soda - 1 tsp. | 1.00 tsp
  • Baking powder - 0.5 tsp | 1.00 tsp
  • Salt - 1/4 tsp | 1.00 tsp
  • Yoghurt / buttermilk - 150 g | 5.30 oz
  • Red food coloring - 2 tsp | 2.00 tsp
  • Soft butter - 95 g | 3.35 oz
  • Powdered sugar - 150 g
  • Egg - 2 pcs | 2.00 items



  1. Sift all the dry ingredients into a separate bowl. Use some good cocoa powder!
  2. Mix the yoghurt (or the buttermilk) with the red food coloring, and set aside. Whip the soft butter with the sugar until light fluffy mass. Add the eggs one at a time, stirring each time until smooth, for about a minute. Add all the dry ingredients and the yoghurt to the egg-butter mixture, in three steps. That is the order: add 1/3 of the dry ingredients and 1/3 of yogurt, mix at low speed; add 1/3 of the dry ingredients and the yoghurt, and mix. There is o need to whisk the mass for a long time! Only until smooth.
  3. Bake the sponge biscuit at 160C (320F) for about 50 to 60 minutes. Check it with a skewer – it must be dry. Cool the biscuit in the mold, and then remove it. Put the sponge biscuit in the fridge for at least 4 hours. Cover it with the film first.

Creamy custard


  • Cottage cheese - 500 g | 17.65 oz
  • Cream - 100 g | 3.55 oz
  • Powdered sugar - 80 g | 2.80 oz



Mix all the ingredients in a mixer bowl. The cheese and the cream must be very cold! Whip at the maximum speed for 2 to 3 minutes until smooth and fluffy. Place the custard in a pastry bag.

Cake assembling

Cut the biscuit into 3 parts. The most convenient way to do this is by using a pastry string. First, squeeze out a little custard on the dish, and put the first biscuit in the middle of it. Then spread the custard layer evenly. Add some fresh (washed and dried) berries, if desired. Put the next biscuit and press it down slightly.

Repeat all the points. Place the cake in the fridge to stabilize for 4 to 6 hours, and serve.

Bon Appetit!