Recipe : Red Velvet

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The red velvet cake owes its name to its ultra soft and melt-in-the-mouth texture (the presence of buttermilk is a big part of it).

Metric US

Preheat oven to 175°C.
Sift flour and cocoa. Then combine with sugar in a bowl.
In a bowl, beat butter with sugar. Then add eggs, vanilla or food coloring and gradually add flour-cocoa-sugar mixture, then add buttermilk and mix until smooth.
In a small glass, mix the vinegar and baking soda and add to the mixture above with a spatula.
Butter two medium pans (about 23 cm) and line with baking paper.
Bake for 25-30 minutes and check with the tip of a knife. Unmold and leave to cool completely on a wire rack.
Now you can move on to making the cheese glaze; whisk together the cheese cream and butter and gradually add the powdered sugar.
Completely flatten one of the two cakes by removing the domed side of one cake with a knife. You can crumble the excess to decorate your cake.
Place the cake without a dome on a plate and spread the top with 3 large spoonfuls of icing and place the second cake and cover the whole cake. Decorate with the crumbled cake.
Set aside for at least 4 hours before serving.