- Sugar 300 grams • 470 kcal
- Sifted flour 275 grams
- Buttermilk 260 ml
- Butter 140 grams • 717 kcal
- Sifted cocoa 15 grams
- Eggs 2 • 130 kcal
- Vinegar 1 tablespoon
- Baking soda 1 tablespoon
- Vanilla Extract 1 tablespoon
- Red food coloring gel 1 tablespoon
- Raspberries (to decorate) - as much as is needed
- Cream Cheese (mascarpone type) 500 grams
- Icing sugar 300 grams
- Butter 150 grams • 717 kcal
The red velvet cake is one of the most famous American cakes in the world: a delicious dessert, beautiful to look at and super romantic. It seems it was invented at the beginning of the 1900s for a soldier, but it has surely spanned the century reaching the present day and it has become an iconic cake, loved and also mentioned in films and TV series, like Sex and the city. You can prepare it for a special occasion such as Valentine's Day, for a romantic dinner, or when you feel like giving yourself some culinary pampering.
How to prepare the red velvet cake
Start by preparing the buttermilk, if you have not bought it (see the advice for doses): mix the yogurt with the lemon zest and the milk and let it rest for about thirty minutes (1).
Beat the butter with the sugar (2).
Add the whipped eggs, one at a time, alternating them with a spoonful of flour (3). Also add the vanilla.
Add the red food coloring gel to the buttermilk and add it to the whipped butter (4).
Add all the flour and cocoa and mix well (5). Finally, mix vinegar and baking soda and add it to the dough. Pour the dough into a 23cm diameter pan or two pans with a diameter of 20cm: bake in a static oven for about 30 minutes if you use two pans, 45 if you use a single pan. Let everything cool down well.
Meanwhile, whip all the ingredients of the cream (6). Put the whipped cream in a piping bag.
Divide the cake into layers if you have made a large one. Spread the cream (7) on each layer.
Decorate on top with raspberries. Keep the cake in the refrigerator until ready to serve (8).
Once the red velvet dough turned red thanks to a reaction between buttermilk, baking soda and vinegar, which met cocoa. Today we use food coloring: better to use those in gel and not liquid ones that do not color the dough in the same way. You can find them in pastry shops or even in some well-stocked supermarkets.
If you do not find the buttermilk, you can replace it with 125 grams of yogurt + lemon juice + 135 grams of milk.
You can prepare the cake bases in advance and choose to bake two bases with a diameter of 20cm or one cake with a base with a diameter of 23 cm, which you will then cut into layers, to fill it with the cheese cream a few hours before serving the cake.
You can keep the red velvet cake in the refrigerator for 1-2 days.