Red Velvet Cake
Ready To Eat
Freezer Friendly
Bittersweet’s Red Velvet Cake: classic cocoa-red velvet layers with rich cream cheese frosting — the Southern standard done with the European pastry precision that has defined the Chicago Lakeview institution since Judy Contino opened it in 1992. The same year Contino was named Woman Pastry Chef of the Year; the red velvet is the most American cake in the most European-trained bakery in Chicago.
This package serves 8-10 people and includes a Red Velvet Cake
- Each cake measures approx. 6" round x 4.5" tall
- Cake ships frozen with dry ice.
- Dry ice may dissipate in transit.
- Do not remove dry ice with bare hands.
- Refrigerate cake immediately upon receipt.
- For best flavor and texture, let your cake sit at room temperature for 2-3 hours before serving.
- Refrigerate any leftovers (there won’t be any)
- Cake can be stored in the refrigerator for up to 3 days, or kept frozen for up to 2 months.
To Serve
- Remove plastic wrap while cake is still frozen to ensure icing stays intact.
- If frozen, allow to thaw. Option to thaw in the refrigerator overnight.
- Cake is best enjoyed after coming to room temperature before serving.
- Enjoy!
- Red Velvet Cake – Red Velvet Cake (Wheat Flour, Sugar, Baking Soda, Cocoa Powder, Canola Oil, Corn Starch, Salt, Red 40, Citric Acid), Cream Cheese Frosting (Cream Cheese (Milk, Heavy Cream, Salt, Xantham Gum), Butter, Powdered Sugar), Italian Meringue Buttercream (Butter, Egg Whites, Sugar, Vanilla Extract, Rum)
Contains: Wheat, Egg, Milk, Soy
Chicago’s Premier Pastry Shop
Chicago’s Premier Pastry Shop
Bittersweet Pastry Shop, the Chicago Lakeview institution behind European-trained celebration cakes and inventive pastries, has been setting the city's standard for upscale baked goods since 1992. Founded with a mission to bring the artistry of luxury wedding cakes into everyday life, the bakery draws on classic French and Austrian techniques while incorporating global flavors — every confection a balance of precision and imagination.
Now with a second location in Pilsen and led by owner Esther Griego alongside Top Chef alumnus Katsuji Tanabe, Bittersweet has earned more than three decades of loyalty from Chicagoans who know the difference — shipped nationwide on Goldbelly.
