This incredibly delicious naked red velvet cake is super soft and delicious. Made with an easy cream cheese buttercream and filled with berries. In a mixing bowl, add vegetable oil and milk and whisk until fully combined then sift in cake flour and red velvet powder, whisk to combine. In another bowl, break in three eggs then take the egg yolks and add them to the red velvet batter leaving the other bowl with the egg whites.

Gently mix the red velvet batter with the egg yolks adding milk into the mixture until fully incorporated. Bring the bowl with the egg whites add a few drops of lemon juice and start beating the whites until they start foaming. Add sugar in three additions while mixing on medium-high speed until the meringue reaches a stiff peak. Add a third of the meringue into the red velvet batter and fold it with a spatula until fully incorporated.

Add the other third and repeat until adding the last batch into the batter. Do not overmix the batter, stop mixing once you see all the meringue is incorporated into the batter. Pour the batter into a 6-inch baking mould and bake in a 300/ 150C oven for 55 to 60 minutes. Once baked and out of the oven, let the cake cool upside down. Meanwhile, add cream cheese in a mixing bowl and whisk it until soft add whipping cream and continue mixing them until combined.

Add 200 ml of whipping cream, in another bowl place the bowl over a cold water bath and start beating the whipping cream, add icing sugar and continue whipping until it increases in size and is light. Add the cream cheese mixture to the whipping cream and continue beating the mixture until light and fluffy.

Demold the cooled cake slice it into 3 layers and start dolloping the cream over each slice of the cake while adding strawberries and blueberries. After adding the last layer, top with the remaining cream cheese and more strawberries and blueberries. This cake is great for holidays. Enjoy…


  • 30ml vegetable oil
  • 40ml milk
  • Red Yeast / Red velvet powder 10g
  • 45 grams of cake flour
  • 3 egg yolks


  • 3 egg white
  • 1 ml of lemon juice
  • 45 grams of  sugar

Cream cheese buttercream;

  • Cream Cheese 45g
  • Whipping Cream 70ml
  • Whipping Cream 200ml
  • Icing Sugar 25g