Red Velvet Kulich With Farmer’s Cheese and White Chocolate Will Steal the Show This Easter—and It’s Easier Than You Think
Bake a showstopping Red Velvet kulich worthy of the center of the table, with a foolproof recipe and pro tips to nail it on the first try.
If you want a centerpiece kulich that feels festive without turning your kitchen into a lab, this Red Velvet-style version hits the sweet spot. Same rich, dairy-forward base, just dressed in a bold red coat that looks incredible on the table. Minimal fuss, maximum drama.
The vibe
We keep the classic kulich formula: sieved tvorog for tenderness, a touch of white chocolate for mellow sweetness, and a straightforward batter you whisk by hand. The twist is the color, which turns a simple holiday loaf into a showpiece.
What you need
- Dough: 100 g full-fat tvorog (press it through a sieve), 1.5 cups flour, 5 g baking powder, 30 g white chocolate (finely chopped), 0.5 cup sugar, 4 eggs, natural red food coloring (or concentrated beet juice, see tip below)
- Icing: 2 chilled egg whites, 2 cups powdered sugar, 10 ml lemon juice
Make the dough
Press 100 g of full-fat tvorog through a fine sieve until smooth. In a bowl, combine it with 1.5 cups flour, 5 g baking powder, 30 g finely chopped white chocolate, 0.5 cup sugar, and 4 eggs. Add natural red food coloring until you like the shade.
No bottled dye on hand? Use beet juice. Gently simmer it down over low heat until it thickens to a syrupy consistency. This gives a saturated red and keeps excess liquid out of the batter. The beet flavor stays in the background; you will not taste it in the finished cake.
Whisk everything until the batter looks smooth and even. Pour into a kulich mold (or a tall pan lined for a kulich shape). Bake at 160 °C for 40–45 minutes, until risen and set.
Mix the icing
For a classic protein glaze, whip 2 chilled egg whites to a light foam. Gradually beat in 2 cups powdered sugar and 10 ml lemon juice. You want a glossy, flowing ribbon that holds a soft shape rather than a runny drizzle.
Finish strong
Let the kulich cool completely before glazing. A cool surface keeps the icing smooth and intact as it sets, so you get that neat, snowy cap instead of streaks or cracks.