Red Velvet Cake, The Very Soft Cake

Red velvet cake layer cake format with cut part - Lilie Bakery

A new cake recipe! That of Red Velvet Cake, the deliciously soft American layer cake accompanied by its all-white icing… So what do you like?

No worries if you've never made a layer cake before. The recipe is really not complicated. You can do this in advance to avoid any stress!

What's inside the Red velvet cake?

It is an assembly of several slices of cakes cocoa-based and lightly colored red. I specify "slightly" because unlike the original, I use as little dye as possible (and natural dyes in addition, I put the link at the bottom of the article). 

Red velvet cake layer cake whole outside - Lilie Bakery

The outside of the cake (and the inside, between the slices) consists of a cream cheese frosting (the cream cheese), I personally use the Philadelphia brand, less salty than the St Morêt for example. Associated with mascarpone and vanilla, it is a pure wonder!  

Le red velvet cake can be recognized by its super soft texture, obtained through the use of 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 to you in my recipe.

PS: it is even better the days following its realization ...

Red velvet cake top view - Lilie Bakery

Other layer cakes recipes for you

For lovers of big cakes, take a look at my other recipes like this Raspberry coconut layer cake, or this Layer cake gingerbread, 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!

Red velvet cake - Lilie Bakery
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4.4 on 28 votes

Red Velvet Cake, The Very Soft Cake

The soft and creamy cake as we like :)
Preparation1 h
Baking30 min
Total1 h 30 min
Recipe type: Dessert, Snack
Kitchen room: American
Quantity: 10

Ingredients:

  • 240 ml whole milk
  • 1 tablespoons of white vinegar
  • 120 g soft butter
  • 300 g powdered sugar
  • 2 eggs
  • 1,5 tsp liquid vanilla extract
  • 20 g bitter cocoa
  • 300 g of flour
  • 1 cc of red food coloring
  • 1/2 tsp of salt
  • 1 tsp baking soda
  • +
  • 300 g of Philadelphia nature
  • 250 g of mascarpone
  • 110 g icing sugar
  • 1 tsp liquid vanilla extract
  • 20 cl clotted cream

Preparation:

  • 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 gel coloring (or liquid if you have, the quantity is to be evaluated!). Mix well to homogenize the color. Finish by adding salt and baking soda. Divide the dough obtained into 3 15cm Ø molds or cook 3 successively 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.

Notes:

Ideally kept under cover in the refrigerator for 3 or 4 days.
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

// EQUIPMENT USED //

Lot spatules
Colorants alimentaires
Plateau tournant
Robot pâtissier artisan Kitchenaid
Moule rond 15cm PME
Douille 1M
Lot spatules
Colorants alimentaires
Plateau tournant
Robot pâtissier artisan Kitchenaid
Moule rond 15cm PME
Douille 1M
Lot spatules
Colorants alimentaires
Plateau tournant
Robot pâtissier artisan Kitchenaid
Moule rond 15cm PME
Douille 1M
September 20, 2013

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133 comments

  1. Reply

    nadiab

    August 27, 2013

    It looks too appetizing !!!!

  2. Reply

    Macaroon-Rose

    August 27, 2013

    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;)

    • Reply

      Macaroon-Rose

      August 27, 2013

      OUPS A thousand excuses, I had read twice and I didn't see the vanilla. So really sorry: /

  3. Reply

    Chloe Delice

    August 27, 2013

    It is really beautiful and makes you want to :)

  4. Reply

    LeeYaa

    August 28, 2013

    it is magnificent, something to feast on in all indulgence!

  5. Reply

    TwimmCook

    August 28, 2013

    Magnificent !!!

  6. Reply

    LadyMilonguera

    August 28, 2013

    He is magnificent !!!

  7. Reply

    Lisa

    August 28, 2013

    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!

  8. Reply

    Chocifraspberry

    August 28, 2013

    It is beautiful this layer cake!

  9. Reply

    foolish

    August 28, 2013

    it is superb, it makes you want to get started!

  10. Reply

    wattoote

    August 29, 2013

    wow he is beautiful

  11. Reply

    Scent and Flavor

    August 29, 2013

    Your cake is really superb !! Well done!

  12. Reply

    CrispX

    September 2, 2013

    In short: Splendid :) kisses

  13. Reply

    tortillons-and-foie-gras

    September 5, 2013

    Very nice presentation! Makes the mouth water and the application of this crumb-coat is a very good idea!

  14. Reply

    PHILO

    September 12, 2013

    It is absolutely splendid. well done

  15. Reply

    milycroch

    September 13, 2013

    I still drool so much in front of your cakes…. I should really get started :)

  16. Reply

    micheline

    7th October

    hello, can we freeze this cake once decorated? I love your recipes, your desserts are so beautiful, I can not do so well yet but I am improving thanks to your advice, thank you

    • Reply

      Lilie bakery

      7th October

      Hello Micheline, and thank you for your message! I have not yet tried to freeze my cakes after decoration. Baked, undecorated cakes yes, no problem. I would advise you to decorate them at the last moment, the icing will be fresh and therefore better! @ soon

  17. Reply

    mimi

    27th October

    superb magnificent cake I tested the triple layer Swiss choco cake it was terrible thank you bcp for all your wonderful creations

  18. Reply

    Mahlyn

    November 22, 2013

    Your cake is really beautiful. The recipe doesn't look too complicated! I'm doing it this afternoon :-)

  19. Reply

    Yuyu

    November 22, 2013

    I'm about to make this wonderful cake this weekend.

    Isn't heavy cream the best?

    • Reply

      Lilie bakery

      December 4, 2013

      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

  20. Reply

    Celia

    December 6, 2013

    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.

    • Reply

      Lilie bakery

      December 12, 2013

      Hello Célia, don't forget about the yeast, it is the baking soda that replaces it. It is possible to make 3 successive batches in the same mold. @ soon

  21. Reply

    Suzette

    December 15, 2013

    GREAT RECIPE !!
    I tested it yesterday and had amazing success. Everyone congratulated me :) My friends are used to my cakes every night, and a friend told me that he was in top 1. That is to say…!
    I discovered your blog with this recipe, but I will come back often I feel.

    • Reply

      Lilie bakery

      December 18, 2013

      Congratulations on your achievement then :-) @ soon

  22. Reply

    Deborah

    January 3 2014

    Hi, I'm about to bake your cake for my birthday, you think your recipe is suitable for how many people STP? Cordially.

    • Reply

      Lilie bakery

      January 5 2014

      Hello Deborah, I think we can cut 12 portions easily, it depends on the greed of your guests… @ soon!

  23. Reply

    Ghita

    February 7 2014

    Can we change the color, for example, make a blue Velvet layer cake?

    • Reply

      Lilie bakery

      February 23 2014

      Hello, yes we can put the dye we want! I have never tested blue, but why not! @ soon

  24. Reply

    true

    February 9 2014

    Hello,
    I made your recipe and it's great, it's a delight.

    Thank you, I have had great success. I took pictures I don't know how to put them.

  25. Reply

    Floriane

    February 12 2014

    Thank you very much for this recipe;) made almost successfully
    But my cakes were not soft enough maybe… :(

  26. Reply

    Nouk

    February 16 2014

    Hello !
    Superb recipe! I would like to use your icing recipe on another raspberry and vanilla layer cake recipe, I wanted to know if your icing was very sweet to the taste or on the contrary a little sour? For the balance of flavors I would like to avoid too much sugar…: S
    Thanks in advance for your advice!

    • Reply

      Lilie bakery

      February 23 2014

      Hello, the icing is sweet, but not very sweet. Everyone likes it! Good pastry, @ soon

  27. Reply

    Miroon

    February 19 2014

    Thank you for your fabulous recipes! I had a question for this cake. Can we keep it out of the fridge? Thanks again. Kisses.

    • Reply

      Lilie bakery

      February 23 2014

      Hello, this cake must stay cool because the icing is made of cream. Take out a few minutes before tasting. @ soon!

  28. Reply

    jenny

    March 5, 2014

    Good evening excuse me for bothering you I plan to make this dessert for a birthday on Saturday is it possible to prepare it in advance style tomorrow or Friday

    • Reply

      Lilie bakery

      March 6, 2014

      Hello, yes you can do it the day before. @ soon.

  29. Reply

    Cherry

    March 19, 2014

    Hello, I need a pastry chef's advice =)
    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 was possible to completely glaze a cake with royal icing or do we 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

    • Reply

      Lilie bakery

      April 8th

      Hello Cherry, 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 find it, it will be better…). @ soon

  30. Reply

    Anne

    March 24, 2014

    Hello,
    Recipe tested during a dinner with friends and adopted :-)
    I had just added an extra raspberry white chocolate icing between each layer.
    This dessert was really delicious;)
    Thank you for this great recipe.
    Anne

  31. Reply

    stephy

    April 22th

    Hello, I took the liberty of stealing your creamy recipe for my little wolf's birthday cake this week, 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 towards your page !!
    Thank you again and have a nice day

  32. Reply

    stephy

    April 22th

    Hello, I took the liberty of stealing your creamy recipe for my little wolf's birthday cake this week, 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 towards your page !!
    Thanks again and have a nice day.
    http://www.lacuisinedestephy.fr/2014/04/22/layer-cake-chocolat-creme-mascarpone-vanille/

    • Reply

      Lilie bakery

      April 23th

      Thank you, Stéphy! See you soon

  33. Reply

    ardeche

    April 25th

    Hello, I'm making my boyfriend's birthday next week and baking the cake myself and yours are just gorgeous.
    I wanted to know if it was possible to use the recipe for this mascarpone frosting to make the rose-shaped frosting of your triple layer Rose cake? I especially wonder if the roses will fit on the cake with this recipe.
    Thank you for your answer.

    • Reply

      Lilie bakery

      April 27th

      Hello, yes this icing can be used for roses. It will have to be refrigerated well. @ soon

  34. Reply

    Morgane

    May 12th

    Super icing recipe, really delicious, creamy and all you need! I doubled the quantities for a very large cake and I had no problem, the cream took very well! A repeat without hesitation !

    I praise it in my “Pop Corn cake” article!

    make-share-eat.blogspot.fr/2014/05/pop-corn-cake.html

    See you soon and thanks !

    • Reply

      Lilie bakery

      May 22th

      You're welcome Morgane :-) see you soon

  35. Reply

    baddy tessy

    May 22th

    Hello,

    your red velvet cake looks delicious :) could you tell me how many people there are. I plan to do one for my birthday we will be 15-20 people.

    Thank you in advance and again well done

    • Reply

      Lilie bakery

      May 22th

      Hello, I think it can easily feed 12 people, it depends on the size of the parts. @ soon

  36. Reply

    chloé

    June 30, 2014

    I also love the red velvet !!! if you want to have a little fun you can insert a cheese cake between two genoises before covering, the result is stunning, light, tasty, in short, a marvel! (look at the book "cakes of dreams" it is available at alice délice among others and frankly you have inside little wonders of the imagination!)

    • Reply

      Lilie bakery

      July 8, 2014

      Nice idea indeed :-)

  37. Reply

    Jamila

    3th October

    Bonsoir
    I just finished the cake.
    Strangely, I don't have cakes as large as yours.
    My mold was 17 cm. Is this the reason?
    Tomorrow is tasting day!

    • Reply

      Lilie bakery

      7th October

      Hello Jamila, indeed if the diameter of your mold was larger than mine, the height of the cakes decreases. @ soon

  38. Reply

    Nedjoua

    30th October

    Hello lily,
    I'm going to bake a cake soon, I'm interested in your frosting, 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!

  39. Reply

    Marik

    November 7, 2014

    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

    • Reply

      Lilie bakery

      November 7, 2014

      Hello, I still recommend mascarpone because the texture created is really perfect for red velvet. You can try it with cream cheese on its own, but you'll get a little less creamy. @ soon

  40. Reply

    Douliziana

    December 19, 2014

    Hello,

    I would like to make the pink layer cake for my birthday but I don't like buttercream or my guests. Can I use red velvet cream to make the roses?

    I love your site too much, I will try everything !! Carry on, you are the best at it.

    Thank you for your reply

    • Reply

      Lilie bakery

      December 23, 2014

      Hello, so the cream that I use in my red velvet holds less well than that of my rose cake, because it is lighter, the roses may be less well drawn. @ soon

  41. Reply

    christelle

    December 19, 2014

    Hello, I'm going to do the red velvet for Christmas. The quantities you used are for how many people. Thank you

    • Reply

      Lilie bakery

      December 23, 2014

      Hello Christelle, I would say about 12 portions, it depends on the greed of the guests, but the portions are high. @ soon

  42. Reply

    Douliziana

    December 27, 2014

    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 ;-)

    • Reply

      Lilie bakery

      January 6 2015

      Great then! :-)

  43. Reply

    fifi

    December 28, 2014

    Bjr here I have a question I made your cake the tastes are excellent the concern c ke me cakes kan I put them on top of each other there is a gap between them suddenly I have trouble with the icing yet I have the right mold I don't understand

    • Reply

      Lilie bakery

      January 6 2015

      Hello, you have to push the icing to the edge, so the gap will fill up on its own. @ soon

  44. Reply

    Clementine

    January 28 2015

    Good evening, I would like to make a wedding cake for the birthday of my little sister, who dreams of a “tiered” cake Do you think that the red Velvet can be taken as a basis for a 3-tier wedding cake? Thank you in advance for your reply . Clementine

    • Reply

      Lilie bakery

      February 5 2015

      Hello, yes the red velvet is suitable for making such a cake. @ soon

  45. Reply

    Mine

    March 1, 2015

    Hello, I wondered if we could put apricot jelly instead of cherry?
    please

    • Reply

      Lilie bakery

      March 9, 2015

      Hello Mina, for my Red Velvet there is no need to put any jelly, I think you are referring to another of my cakes. But to answer you, all tastes are changeable, there is never any obligation! @ soon

  46. Reply

    Sisi ♡

    July 6, 2015

    Hello, I would like to make this layer cake for my mom's birthday but I would like to use a 24cmø mold and I don't know how much they can do it for tomorrow Help

  47. Reply

    achbany

    July 30, 2015

    Hi,
    I was looking for a colorful red velvet style cake for my princess's birthday….
    I came across your beautiful photos and I had a question about the mold… ..hum …… hum… ..
    There you go, I have two 20 cm molds, I guess I have to make 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.

    • Reply

      Lilie bakery

      August 13, 2015

      Hello, yes indeed you have to do proportion calculations because I cannot adapt my recipes to the dimensions of all the molds. @ soon

  48. Reply

    Virginia

    September 21, 2015

    Good evening, can I know, how to keep this cake please :)?
    it is superb bravo;)

  49. Reply

    Sabrina

    5th October

    Hello,

    Congratulations on your wonderful blog!
    I will be making the red velvet for my father's 70th birthday tomorrow the day after tomorrow 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

    • Reply

      Lilie bakery

      6th October

      Hello, yes low butter is good! Same amount. @ soon

      • Reply

        Sabrina

        6th October

        You're an angel! Thank you. Today I made your hazelnut, coffee, chocolate and mascarpone dessert. It looks rather successful ;-). Tonight I am tackling the Red Velvet sponge cake and icing tomorrow. Yes my daddy will have right to two of your beautiful cakes.

        Thanks again and see you very soon

  50. Reply

    benedict

    11th October

    Good evening cake tested and approved! thank you for the recipe;) it will be in my blog good evening

  51. Reply

    LilyR

    November 10, 2015

    Hi ! Superb recipe. Incredible the difference in taste and texture… etc between the day of cooking and the day after! Nothing to see, I thought I missed it the same day and finally on D + 1 it was super good! Just a little problem: the cream between each cake, me when I put the cream crushes, suddenly I can not get a thick layer like you! How are you doing ??? Suddenly the distinction between the cakes was almost non-existent. An advice ?

    Thank you in advance !

    LilyR

    • Reply

      Lilie bakery

      November 17, 2015

      Hello Lily, to have a thick layer, you have to put more :) @ soon

  52. Reply

    Chachou

    December 13, 2015

    Hello Lilie, I made your naked cake recipe. A massacre ! I put it on my blog, quoting you of course!
    I love your site! See you soon !

  53. Reply

    Victoire

    December 21, 2015

    Hi to you !
    Your cake looks delicious and I would love to make it for Christmas! However, I have a question: when you say that it is better the following days, do you think that it should be done completely, keep it in the refrigerator and enjoy it afterwards or should it be better mounted just before you put it on? taste?
    Thank you for your answer,
    Victoire

    • Reply

      Lilie bakery

      December 25, 2015

      Hello Victoire, before = do everything 1 or 2 days before, @ soon

  54. Reply

    May

    January 22 2016

    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;)

    • Reply

      Lilie bakery

      January 26 2016

      Thanks May :)

  55. Reply

    Lindsay

    February 9 2016

    Hello Lilie, can I put whipped cream fix for the icing? And is putting the bowl in the freezer before making the icing useful as with whipped cream so that it sets quickly?

  56. Reply

    deb

    March 9, 2016

    Morning,
    how long approximately should we whip the icing? Thank you for your beautiful c sublime recipes!

  57. Reply

    Navy

    May 9th

    Thank you very much for this lovely recipe! I just made an ombre cake and I end up with a really very liquid icing! I am thinking of trying this one next time… For the icing I just made in large quantities I used 500g of Philadelphia, 180g of butter and 300g of icing sugar. As soon as the icing sugar was added, the icing became really liquid. In any case, I discovered your blog not long ago and I'm a fan of it. We want to try everything :)

    • Reply

      Lilie bakery

      May 23th

      Hello Marine, it's normal for your old icing there is too much Phila / icing sugar. Glad to count you among my new readers :)

  58. Reply

    Aude

    June 4, 2016

    Hello,
    I made this cake to take to my mother-in-law at Easter and it was a killer! I'm going to challenge myself again with the same recipe for a friend's baby shower tomorrow. I just add a layer of fresh raspberries on each floor 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

    • Reply

      Lilie bakery

      June 6, 2016

      Re-, for the cover of the Red Velvet, if it's sugar paste (or marzipan), 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.

  59. Reply

    Gabrielle

    22th October

    The cherry jelly was not noted in the ingredients :( Too bad, I think it could have enhanced the taste of my cake. It is in the oven, I can't wait for the result! Thank you for this recipe: D

  60. Reply

    Audrey

    December 30, 2016

    It's decided, I'm going for the New Year. On the other hand, living in Guyana, my cocoa is in sticks and the vanilla either in pod or chopped ... How to use them best? Do I have to go buy manufactured products?

  61. Reply

    Roxane

    April 13th

    Hello !

    Emergency! I have to make this cake for tomorrow and I have no more white vinegar! What to do ???

  62. Reply

    Nora

    23th October

    Hello. All your cakes are a real wonder !! I wanted to try this one but I would like to put fruit inside what do you recommend?

    • Reply

      Lilie bakery

      24th October

      Hello, this season the choice is more limited ... Or frozen (raspberries).

  63. Reply

    Joyce

    December 19, 2017

    Good evening intending to make your appetizing recipe is that you can give me the references of your red dye please because the ones I find in store turn out not to color the cakes enough after baking

  64. Reply

    Virginia

    March 1, 2018

    Hi
    I wanted to know if with this icing I can decorate with an airbrush ???
    Does this icing “hold on” and not run?
    Thank you for your reply
    Have a good day

  65. Reply

    mika

    July 25, 2018

    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 typical 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 put the baking soda or not?
    or is it better to use normal flour and baking soda?

  66. Reply

    Helen

    November 8, 2018

    Hello, I would like to make this cake for a Christmas meal but I have seen in other recipes that it was recommended to leave the cake in the cold for a dozen hours. I can either prepare it for lunch for the evening, or even 48 hours in advance, but I'm afraid that it will not hold up well in this case. What do you think on your side?
    Helen

    • Reply

      Lilie bakery

      November 22, 2018

      Hello, I advise you in this case to make the cake discs in advance, and to glaze the D-day.

  67. Reply

    Anne Laure

    November 18, 2018

    Made for Halloween with splashes of “blood” on it, inside the fresh raspberries and in the middle of the worm-candies mixed with red fruit coulis… It was delicious! I will do it again in a less “gore” version, it was so good! Thank you for this recipe !

    • Reply

      Lilie bakery

      November 22, 2018

      Thank you Anne-Laure for your return :)

  68. Reply

    nathalie

    January 30 2019

    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.

  69. Reply

    Beatriz

    January 31 2019

    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 !!

  70. Reply

    Guignard Tina

    November 14, 2019

    Hello! I would like to know if I can replace mascarpone with philadelphia? thank you so much!!

    • Reply

      Lilie bakery

      November 21, 2019

      Hello, I do not recommend because the Philadelphia holds up less well than the mascarpone ...

  71. Reply

    Kim

    December 11, 2020

    Hello, thank you for this great recipe. I just did not quite understand the passage where you speak of "Assembly: place a 15cm cardboard support on your cake pan (which will be used for the service). Secure it with a little icing. »I cannot visualize the purpose and location of the card stock. thanks a lot

    • Reply

      Lilie bakery

      December 11, 2020

      Hello, it's just so as not to damage the cutting plate, you can absolutely do without :)

  72. Reply

    Camille D.

    December 23, 2020

    Hello Aurélie,
    I don't know if you can answer my question but I'm still trying my luck. I would like to try to make a decoration like "Drip cake" with dark chocolate but I am wondering if, even by putting the cake in the fridge beforehand, your white "blanket" does not risk melting and running under the effect. melted chocolate? Thank you so much !

    • Reply

      Lilie bakery

      December 23, 2020

      Hello Camille, normally it should not melt, the cake must be very cold before you pour your drip (not too hot).

  73. Reply

    Mabel

    May 5th

    5 stars
    Hello, thank you for this wonderful recipe, I made it two weeks ago and it was delicious. Perfect ingredients and preparation tips.

    • Reply

      Lilie bakery

      May 7th

      Thank you very much for your feedback :) See you soon

  74. Reply

    Masuzzo

    June 8, 2021

    Hello I wanted to try your recipe I mounted my cake with the cream… I put them in the fridge and when I took it out it cracked up (big crack in the middle) I don't understand why you can help me thank you in advance

    • Reply

      Lilie bakery

      June 9, 2021

      Hello, I do not understand where it can come from, I have never been made this remark before. Was the cake cold before decorating it? Was the icing applied with a spatula?

  75. Reply

    Lucia

    September 16, 2021

    Hello Aurélie,
    Thank you for sharing, great discoveries!
    Do you think I can make a "number" layer cake with this recipe ?! I would like to make a 3 and a 9, for the 39 years of my husband and the 9 years of our son :-)
    Thank you in advance for your answer.
    Lucia

    • Reply

      Lilie bakery

      September 17, 2021

      Hello Lucile, thank you for your message! Difficult to calculate the quantity needed for your numbers. You can already double the recipe (or even triple) to have more "material" for the 3 and 9. On the other hand for the mussels themselves I can hardly advise you, you have to do some tests ... See you soon

  76. Reply

    Lucia

    September 24, 2021

    Thanks for your return ! I will try then, because you do not seem to think that it is impossible !!!

  77. Reply

    Ntsoary

    November 2, 2021

    4 stars
    Hello..
    Wonderful cake. Your blog is a nugget. I would like to ask I live in Madagascar and I would like to make this cake and we don't have any Philadelphia or St Moret cream cheese. So, do you have another alternative to offer me for the icing in the same continuity?

    • Reply

      Lilie bakery

      November 2, 2021

      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 :)

  78. Reply

    Ludivine

    November 8, 2021

    Hello, is it possible to add raspberry puree and / or fresh raspberries?

    • Reply

      Lilie bakery

      November 9, 2021

      Hello Ludivine, yes absolutely. This is no longer the original recipe, but you can add between the layers of cake (over the icing). Goodbye :)

  79. Reply

    Nina

    February 15 2022

    Hi
    Can I reduce the sugar by 30%? If I put around 200g instead of 300g will the texture change a lot?

    • Reply

      Lilie bakery

      February 15 2022

      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 :)

  80. Reply

    Nadia

    July 10, 2022

    5 stars
    Hello Aurélie,

    I tested your cake today and it's just killer. I will definitely keep your recipe.
    Thank you so much!
    Nadia

    • Reply

      Lilie bakery

      July 11, 2022

      Great ! Thank you Nadia for your feedback :)

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