Red Velvet Cake

By Pastry Chef Surendra Negi

  • For the sponge, cream together butter and sugar till the sugar has dissolved, and the mixture is light and fluffy. In the meantime, preheat the oven to 180 degrees Celsius
  • Add in the egg, and mix till incorporated. Next, add in the curd, water, vanilla essence, and vinegar 
  • Mix until combined well, and then add in your dry ingredients
  • Line a cake tin with butter and flour, and pour the batter into this. Cover with aluminium foil, and bake for 25 minutes, or until a skewer poked into the centre comes out clean. Place on a cooling rack and allow to come down to room temperature
  • To prepare your sugar syrup, mix the sugar and water, and bring to a boil, ensuring that all the sugar has dissolved. Add in the lemon juice, and allow to cool
  • For the frosting, mix the cream cheese, mascarpone, icing sugar, and scraped out vanilla bean seeds
  • Whip the cream till it has soft peaks, and then fold it in into the frosting mix 
  • Assembly: Cut the sponge horizontally into 3 even layers. Place the first on your cake base/plate, and sprinkle sugar syrup all over it. Spread an even layer of the frosting over it with a spatula, and repeat this process for the next two layers as well. Clean the sides, and garnish using a piping bag fitted with an open star nozzle
  • Serve


For the Sponge

  • Unsalted Butter - 113 gm
  • Caster Sugar - 150 gm
  • Whole Egg - 1 no.
  • Curd - 113 gm
  • Water - 7 ml
  • Vanilla Essence - 7 ml
  • Vinegar - 11 ml
  • Salt - 5 gm
  • Baking Soda - 7 gm
  • Refined Flour - 160 gm
  • Cocoa Powder - 5 gm
  • Red food colouring - 5 gm

For the Frosting

  • Cream Cheese - 100 gm
  • Mascarpone Cheese - 100 gm
  • Whipping Cream (Cold) - 200 gm
  • Icing Sugar - 150 gm
  • Vanilla Pod - Half 

For the Sugar Syrup

  • Sugar - 100 gm
  • Water - 100 ml
  • Lemon Juice - 1 no.