The Red Velvet Cake is a delicious and iconic dessert that has conquered the taste buds of many people around the world.
It was Red Velvet
8
servings1
hour20
minutes30
minutesWith its vibrant red color and soft texture, this cake is a true culinary masterpiece.Â
Its distinctive feature is the smooth chocolate flavor with a slight touch of acidity, resulting from the use of white vinegar or whey.Â
The red color is usually achieved through the use of red food coloring, although originally it was the result of a chemical reaction between the cocoa and the baking soda present in the recipe.
The most common topping for Red Velvet Cake is cream cheese, which adds irresistible creaminess and a perfect contrast to the cake’s flavor.Â
Some recipes may also include chopped nuts, chocolate shavings or berries as decoration, making it even more charming.
Ingredients
2 1/2 cups sifted wheat flour
1 1/2 cup sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon of bicarbonate of soda
1 teaspoon of salt
1 cup vegetable oil
1 cup whey or milk with a few drops of white vinegar
2 large eggs, at room temperature
2 tablespoons liquid red food coloring (or as needed to achieve desired color)
1 teaspoon vanilla essence
1 teaspoon white vinegar
450g cream cheese, at room temperature
1/2 cup butter, at room temperature
4 cups of icing sugar
1 teaspoon vanilla essence
Directions
- Preheat the oven to 180°C.Â
Grease and flour two 22 cm round cake tins. - In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt.Â
Reserve. - In another bowl, mix the oil, whey, eggs, red food coloring, vanilla essence and vinegar.
- Add the liquid ingredients to the dry ones and mix until you get a homogeneous mass.
- Divide the batter evenly between the two prepared pans.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cakes bake, prepare the frosting.
- In a bowl, beat cream cheese and butter until creamy.
- Add the vanilla essence and gradually incorporate the icing sugar until you get a firm and velvety consistency.
- After taking the cakes out of the oven and letting them cool for a few minutes, unmold them and let them cool completely on a wire rack.
- Spread a generous layer of frosting between the two cake layers and cover the entire outer surface with the rest of the frosting.
- Decorate to taste with chopped nuts, chocolate shavings or red fruits.
