This red velvet cake recipe is perfect for festive meals such as New Year’s Eve, Christmas, Easter or birthdays. It is also called velvet cake because its texture is very velvety, fluffy and airy.
Red velvet cake (coloured with beetroot) has been served on holiday tables since the Victorian era, but nowadays it is especially popular among Americans. However, in recent years, this red velvet cake has taken over the fashion, because the recipe is not as complicated as it looks, and the look and taste are great.
In the base we have a cake topper that uses red food coloring, preferably a powder or gel, rather than a liquid, because it is not pigmented and the color will not be successful. In the composition of the worktop we have a special ingredient: coffee. This has an important role, namely to intensify the flavor of the chocolate on the counter.
Between a plate and a countertop add delicious cheese and whipped cream, without butter, easy to prepare. Crumbs, fresh raspberries, strawberries, grated chocolate or any other garnish you like can be added on top.
Red velvet cake recipe
- 250 gm white flour
- 400 grams of fine sugar
- 15 grams of cocoa
- 1 teaspoon grated salt
- 5 grams of baking soda
- 240 ml of milkshake or kefir
- 100 ml coconut oil
- 2 eggs
- 1 teaspoon vanilla
- 230 ml hot unsweetened coffee
- 1 tablespoon red gel dye
- 350 ml whipped cream
- 450gm cream cheese or mascarpone
- 1 teaspoon vanilla
- 180 gm icing sugar
How to prepare the surface of the cake
First of all, turn on the oven at 175°C, so the heat is medium to high if you are using a gas oven.
Cut out a round baking sheet that you use to bake the top and brush with a little oil, making sure to coat the edges of the bowl (you can use oil spray).
In a large bowl, add flour, sugar, cocoa, salt and baking soda and mix well with a mixer on low speed until you get a homogeneous mixture.
In another bowl, mix the milkshake or kefir with the coconut oil, eggs and vanilla extract. After mixing add hot coffee and red dye and mix again. Pour this wet mixture over the dry mixture (mentioned above) and blend well with a mixer on medium speed for about 2 minutes.
If the color is not strong enough, you can add a little dye and mix again.
Pour the mixture into a round shape and place in the preheated oven. Bake for 35 minutes at a temperature of 175 ° C. The worktop is baked when it passes the toothpick test – insert the toothpick into the middle of the worktop and if it comes out clean, the worktop is baked.
Remove the worktop from the oven and set aside to cool well before filling with cream.
How to prepare cream cheese with cream
Preparation of the cream: Put the cream in a bowl and mix until smooth. Put it in the fridge for a few minutes.
Meanwhile, put the cream cheese, vanilla extract and powdered sugar in a bowl and mix until you get a velvety cream. Add the whipped cream from the refrigerator and mix gently with a wooden spoon or silicone spatula until all ingredients are combined.
Red velvet cake assembly
After the top has cooled completely, cut it into 3 sections and fill each section with cream cheese and whipped cream. Do not forget to keep the cream on the sides and face of the cake.
You can spread the cream over the surface with a spoon, or you can make “mites” with a spoon. Garnish with red crumbs, raspberries, strawberry slices, currants, raspberries, grated chocolate, anything you like. Leave the cake in the refrigerator for a couple of hours to “pull” the cream from the cream cheese with cream.