Red Velvet Cake

  • Difficulty: Medium
  • one hour
  • 6 servings

Although this cake has some cocoa in it, it is not about chocolate. The red velvet cake is a fluffy and creamy American dessert where cream cheese and buttermilk have the upper hand. We’ve used just a tad of harmless red food coloring and flavored the whole thing with lemon juice and vanilla extract.

Ingredients Needed for Red Velvet Cake

1 tablespoon cocoa powder
¼ cup vegetable oil
2 teaspoons of vinegar
1 teaspoon red food coloring
7 ounces of butter
1 ¼ cups of powdered sugar
2 eggs
1 ½ cups of flour
1 teaspoon baking soda
salt
1 teaspoon baking powder
1 cup buttermilk
1 pound cream cheese
1 teaspoon vanilla extract
1 teaspoon lemon juice
raspberries for garnishing
strawberries for garnishing (halved)

How to Cook Red Velvet Cake

  1. Add the cocoa, oil, vinegar, and food coloring to a small bowl. Mix until even. Set aside.
  2. Add 4 ounces of butter to the dough mixer bowl and start mixing. Gradually add 2/3 or 3/4 cup of powdered sugar and the eggs, too. Mix until even.
  3. Add the red-colored cocoa mixture and mix some more. Set aside.
  4. Strain the flour into the dough mixer bowl. Add the baking soda, salt to taste, and the baking powder. Start mixing. Gradually add the buttermilk and the red-colored cream in the process.
  5. Transfer this batter to two buttered 6 or 7-inch diameter springform pans. Bake for 25 minutes at 360⁰F/180⁰C.
  6. Assemble the cake:
  7. Transfer one of the two cakes (after cooling) on the work surface and cut off their domes. Then cut each cake horizontally in half. Crumble the trimmed domes and/or one of the cake halves and set them aside. You are left with 3 or 4 cake halves, depending on how much crumbles you made.
  8. Spread about 1/3 of the cream cheese mixture on one cake half. Top with the other cake halves while coating their tops and sides with the remaining frosting.
  9. Garnish the cake with red crumbles, strawberries, and raspberries. Serve cooled.

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