in the past two weeks I baked this cake twice and looks like everyone enjoys it quite a lot, so I thought why not to share it here.
maybe you are asking yourselves why the red velvet cake is red and not another random color. the answer is simple, it’s just the chemical reaction between the baking soda and the cocoa powder in the recipe. but since we like to see a really radioactive red in a cake, we can always use our friend food coloring paste to make it even more gorgeous.
I would describe this chocolate cake as light, moist and fluffy because of the reaction that vinegar and buttermilk give to the cake, sounds amazing ah? I’m not going to lie, it is.
RED VELVET CAKE WITH CREAM CHEESE
- 250 g plain flour
- 1 + ¼ tsp baking soda
- 40 g cocoa powder
- ½ tsp salt
- 240 ml sunflower oil
- 300 g caster sugar
- 2 large free range eggs
- 1 tsp red food coloring paste
- ½ tsp vanilla extract
- 100 ml cooled coffee
- 240 ml buttermilk
- ½ tsp white vinegar
- 230 g cream cheese at room temperature
- 230 g mascarpone at room temperature
- 1 tsp vanilla extract
- 120 g icing sugar
- white chocolate with red edible glitter optional
- golden sprinkles optional
preheat the oven at 180ºC, grease two cake tins (15cm approx.) and line both bases with baking paper.
in a big bowl sift the plain flour, baking soda, cocoa powder, and salt, mix everything and set aside.
in another big bowl pour the oil with the caster sugar and whisk until it gets pale.
add the eggs, one at a time, to the sugar mixture and then add the red food coloring with the vanilla extract and mix.
mix the half of the flour mixture with the wet mixture.
pour the half of the buttermilk with all the coffee, mix it and spoon the remaining flour mixture.
stir the white vinegar in the remaining buttermilk and mix it with the rest of the cake mixture.
pour the cake mixture in the prepared cake tins and place them in the oven for about 45min or until a toothpick comes out clean.
leave them cool for 10 minutes minimum and then take them out from the cake tins and let them cool on a wire rack.
cut them in two layers and pipe the cream cheese frosting as you prefer.
decorate the cake with sprinkles and white chocolate with edible glitter if you like.
in a big bowl beat together the cream cheese and mascarpone until smooth.
add the vanilla extract, sifted icing sugar and beat until everything comes together.
place the frosting in a piping bag and decorate the cake as you prefer.
· tips ·
with these quantities, you can make a big 3 layers cake, or 2 small 2 layers cakes, or 1 small 3 layers cake which is exactly what I did for this occasion in particular.
I’m not a huge fan of adding food coloring to my cakes, so if you want you can add 2 tsp of red food coloring instead of just 1 tsp as I did.
with these quantities, you can make a big 3 layers cake, or 2 small 2 layers cakes, or 1 small 3 layers cake which is exactly what I did for this occasion in particular. I’m not a huge fan of adding food coloring to my cakes, so if you want you can add 2 tsp of red food coloring instead of just 1 tsp as I did. enjoy!