Red Velvet

Red Velvet

Share your picture

Share your masterpiece with the community!
.jpg, .png files accepted, 2 Mo max.



  • The User is responsible for its contents and must ensure the possession of all intellectual and industrial property rights, or otherwise, the authorizations and licenses relating to the elements that it uses, disseminates and publishes on this site.
  • It is not possible to use a logo/image without any rights or an advertisement.
  • The User is informed that any allegation or imputation of a fact which affects the honor or the reputation of the person or the body to which the act is attributed constitutes defamation.
  • Slanderous, abusive or racist statements about a person, can lead to a ban and criminal prosecution. Obscene, pronographic and violent content is also prohibited.

    For further information on our terms of Use et Privacy, please click here.

3 votes, average: 3.33 out of 53 votes, average: 3.33 out of 53 votes, average: 3.33 out of 53 votes, average: 3.33 out of 53 votes, average: 3.33 out of 5 (3 votes, average: 3.33 out of 5 )
Loading...

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).

Cooking time
30 min
Difficulty
moderate
Serves
8 people
Meal cost
$
Meal course
Desserts
Loaf Cake
Snack & Tea Party
Posted by
Posted on

Ingredients

Metric US
All-purpose flour
340 grams
Powdered cocoa
2 tablespoons
Butter
110 grams
Sugar
225 grams
Eggs
2
Red food colouring
1 tablespoon
Baking Soda
1 teaspoon
vinegar
1 teaspoon
Buttermilk
225 milliliters
Cream cheese
450 grams
Unsalted butter
120 grams
icing sugar
310 grams
milk
210 milliliters
vinegar
15 milliliters
  1. Preheat oven to 175°C.
  2. Sift flour and cocoa. Then combine with sugar in a bowl.
  3. 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.
  4. In a small glass, mix the vinegar and baking soda and add to the mixture above with a spatula.
  5. Butter two medium pans (about 23 cm) and line with baking paper.
  6. Bake for 25-30 minutes and check with the tip of a knife. Unmold and leave to cool completely on a wire rack.
  7. Now you can move on to making the cheese glaze; whisk together the cheese cream and butter and gradually add the powdered sugar.
  8. 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.
  9. 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.
  10. Set aside for at least 4 hours before serving.
3 votes, average: 3.33 out of 53 votes, average: 3.33 out of 53 votes, average: 3.33 out of 53 votes, average: 3.33 out of 53 votes, average: 3.33 out of 5 (3 votes, average: 3.33 out of 5 )
Loading...
Cooking time
30 min
Difficulty
moderate
Serves
8 people
Meal cost
$
Meal course
Desserts
Loaf Cake
Snack & Tea Party
Posted by
Posted on

Ingredients

Metric US
All-purpose flour
340 grams
Powdered cocoa
2 tablespoons
Butter
110 grams
Sugar
225 grams
Eggs
2 units
Red food colouring
1 tablespoon
Baking Soda
1 teaspoon
vinegar
1 teaspoon
Buttermilk
225 milliliters
Cream cheese
450 grams
Unsalted butter
120 grams
icing sugar
310 grams
milk
210 milliliters
vinegar
15 milliliters
Report this recipe

What you'll need to carry out this recipe

Some yummy recipes you might enjoy as well

No comments yet, be the first to leave one!

Leave a Reply

Note: Comments on the web site reflect the views of their respective authors, and not necessarily the views of this web portal. Members are requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice or explanations.

Your email address will not be published. Required fields are signed with *

*
*