Red velvet cake

Name: Red velvet cake
Total time: 1 h 30 min
Yield: 12 slices
Cuisine: American
Ingredients: 300 g plain flour; 2 tbsp cocoa powder; 1 tsp bicarbonate of soda; 1 tsp salt; 200 g sugar; 150 ml oil; 2 eggs; 250 ml buttermilk (or kefir); 1 tbsp vinegar; 1 tsp vanilla extract; 2 tbsp red food colouring; Frosting: 300 g cream cheese; 100 g soft butter; 200 g icing sugar; 1 tsp vanilla extract

Time: 1 hour 30 minutes + chilling12 slicesapprox. 520 kcal / serving (estimated)approx. 6 g protein / serving

Red velvet cake is an icon of Southern American baking: velvety soft, vivid red cocoa sponge made with buttermilk and covered in cream cheese frosting. The red colour originally came from the reaction of cocoa and vinegar; today it is usually boosted with food colouring. Perfect for special occasions.

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Method

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Preheat the oven to 175 °C (160 °C fan). Grease two 20 cm cake tins and line them with baking paper.
Mix the flour, cocoa, bicarbonate of soda and salt. In a separate bowl, beat the sugar with the oil and eggs with a mixer until fluffy.
Add the buttermilk, vanilla and food colouring, then slowly mix in the dry ingredients until smooth. Finally fold in the vinegar.
Divide the batter between the two tins and bake for 25-30 minutes, until a skewer comes out clean. Leave in the tins for 10 minutes, then cool completely on a rack.
For the frosting, beat the soft butter with the cream cheese and icing sugar until smooth with a mixer, then add the vanilla. Chill for 20 minutes.
Spread one layer with frosting, place the second layer on top, and cover the top and sides with frosting. Rest in the fridge for 2 hours.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

The buttermilk keeps the sponge tender, do not skip it.
If the butter and cream cheese are cold, the frosting will not be smooth.
Gel colouring is more intense than liquid.
Let the cake rest in the fridge for a day to make it easier to slice.

Frequently asked questions

Without colouring?

It works but will be brownish; beetroot powder is a good natural alternative.

How long does it keep?

4 days in the fridge.

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