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Red Velvet Cake

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The red velvet cake is a truly tasty and spectacular cake of American origin. Use our recipe to cook this delicious treat yourself!

Red Velvet Cake

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The red velvet cake is a truly tasty and spectacular cake of American origin. Use our recipe to cook this delicious treat yourself!

Red Velvet Cake

 

  • 1093 calories per serving
  • Difficulty: difficult
  • Preparation: 40 min
  • Cooking: 75 min
  • Serves: 8 people
  • Cost: average
  • Note: + the cooling time of the bases and cream

 

Presentation

 

The red velvet cake is a truly tasty and spectacular cake of American origin. In addition to a slightly sour taste, its peculiarity lies in the beautiful bright red color that creates a contrast with the whites of the cheese frosting, with a smooth and velvety consistency: a combination that makes it perfect also as a party dessert, maybe in the roll-shaped variant! The recipe for this cake is said to date back to the early 1900s in the United States, where it was served in The Waldorf Astoria Hotel restaurant. Red velvet cake, like New York cheesecake, is one of the most popular American desserts in the world.

 

Ingredients

 

Basic ingredients:

 

  • Butter at room temperature ½ cup + 3 tbsp
  • Sugar 1 cups + ¾ cup
  • Eggs 4
  • Salt up to 1 tsp
  • Vanilla bean 1
  • Food coloring liquid red 2 tbsp
  • Bitter cocoa powder ¼ cup + 3 tbsp
  • Natural whole white yogurt 1 cups + 3 tbsp
  • Flour 2 cups + ¼ cup + 1 tbsp
  • Baking powder for cakes 1 tbsp + 1 tsp
  • White wine vinegar 2 tbsp + 1 tsp

 

For cheese frosting:

 

  • Creamy fresh cheese, at room temperature 2 cups + 1 tbsp
  • Butter at room temperature ½ cup + 3 tbsp
  • Icing sugar 2 cups + 1 tbs
  • Untreated lemon zest 1

 

For decoration:

 

  • Raspberries to taste
  • Edible gold, in leaves to taste
  • Meringues to taste

 

Preparation

 

How to prepare the red velvet cake

 

To prepare the red velvet cake, start with the dough for the base: in a mixer, pour the room-temperature butter and the granulated sugar. Start working the mixture at medium speed until it is well whipped, and the sugar is melted. Only at this point can you add about half of the slightly beaten eggs.

 

Mix again and when they are absorbed, add the other half; blend a few more moments, then add the salt and the seeds of the vanilla bean.

 

Turn on the mixer again for a few seconds at medium speed, then add the red colorant and whip everything for 3-4 minutes until you have obtained a smooth and puffy mixture. Stop the mixer, remove the bowl, and sift the cocoa inside.

 

Mix very gently with a spatula making movements from the bottom up: do it for the time necessary for the cocoa to absorb, only in this way you will avoid disassembling the dough. Also, add the yogurt in one go and always mix carefully using the spatula.

 

Sift the flour together with the yeast directly into the bowl of the planetary mixer. Mix from bottom to top until it is completely absorbed into the rest of the mixture and obtains a consistent texture. Finally, add the vinegar and mix again. Place a pastry circle on a dripping pan lined with parchment paper. Also, line the ring with a strip of parchment paper to raise the edge. Pour the dough inside and level the surface with a spatula.

 

At this point, bake in a static preheated oven at 350F for about 75 minutes. Make sure that the cake is cooked by testing it with the toothpick, and take it out of the oven. Let it cool, then remove the steel disc and paper.

 

Turn the cake upside down on a plate and let it cool off completely. At this point, set aside the base of your red velvet and prepare the cheese frosting. Pour the cream cheese into the mixer. Add the room-temperature butter and turn on the machine at high speed for a few seconds.

 

Then add the icing sugar and the grated rind of the lemon. Mix everything for 3-4 minutes, increasing the speed of the mixer. You will need to obtain a smooth and soft consistency.

 

At this point, transfer to a bowl and put it in the refrigerator for about 15 minutes. In the meantime, take care of cutting the cake. You can make small incisions in 3 points of the pie in order to be more precise. Then with a serrated knife with a long blade cut the first disk, continuously rotating the cake.

 

Move it gently and repeat the same thing for the second layer, so as to obtain 3 identical disks.

 

At this point, put the cream in a pastry bag, equipped with a smooth nozzle. Start composing the cake, bearing in mind that the part that was your initial surface will now be the bottom layer. Fill the pie with about 1/3 of the cream by squeezing the tufts and placing them side by side so as to cover the entire surface of the cake. Place the second disk on top and do the same thing as before, filling it with the remaining cream. Then place the last disk and finish decorating with the cheese frosting.

 

Cut the raspberries in half and use them to decorate the cake by spreading them in an orderly manner.

 

Finish the decoration with some meringues and pieces of gold leaves, damaging it as little as possible. Your cake is ready, put it in the refrigerator until you taste it.

 

Expiration

 

Store the red velvet cake in the refrigerator for 3-4 days maximum.

 

 

 

Advice

 

Each dye has a different power. There are liquid dyes suitable for baking or cold cooking. Choose carefully when you buy it.

 

To use a powder dye, dissolve it in the water.

 

Even the gel ones will be dissolved in water, try to adjust according to the color you will get.

 

If you prefer, you can prepare the base a day in advance: let it cool down, wrap it in plastic, and keep it in a cool place.

 

If you want to prepare the cream in advance, you can keep it in the refrigerator and take it out a few minutes before composing the cake.

 

The red velvet cake does not need to be wet, but if you prefer a greater taste and a softer consistency, you can wet the layers with a puree of raspberries and also add fresh raspberries between one layer and others.

 

Do not throw away the vanilla beans, use them to prepare an English cream. Then let them dry and blend them together with the sugar to obtain vanilla sugar!

 

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