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Red velvet cake

Ingredients

25cm-diameter cake tin

Dry ingredients

  • 400 g sifted flour
  • 10 g cocoa powder
  • 5 g baking soda
  • Pinch of salt

Wet ingredients

  • 330 g powdered sugar
  • 250 ml buttermilk
  • 250 ml vegetable oil
  • 115 g softened butter
  • 2 eggs
  • 2 tablespoons red food coloring (liquid)
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla sugar

Frosting

  • 400 g cream cheese
  • 300 g powdered sugar
  • 120 g butter
  • 1 teaspoon vanilla sugar

For decoration

  • Cranberries

Preparation video

Mix the dry ingredients – flour, cocoa, baking soda, and salt – thoroughly. In a separate bowl, mix the powdered sugar and butter until the mass is uniform, resembling damp sand. Use a mixer for best results. Add eggs one by one, mixing continuously. Add oil, vinegar, vanilla, buttermilk, and food coloring. Mix until the mass is uniform. Bake at 180 C for 30 minutes until a wooden stick inserted in the middle comes out dry from the middle.

Use a mixer to bind cream cheese and butter. Continuously mixing, add powdered sugar and vanilla sugar gradually.

When the cake is ready, cool it and trim the edges and top. Slice horizontally. Frost the bottom half using ⅓ of the frosting (cooled). Place the other half on top and frost its sides and top with the rest of the cream. Decorate with crumbs of the cake and cranberries.


Red velvet cake

Preparation

Moderate 2h

Mix the dry ingredients – flour, cocoa, baking soda, and salt – thoroughly. In a separate bowl, mix the powdered sugar and butter until the mass is uniform, resembling damp sand. Use a mixer for best results. Add eggs one by one, mixing continuously. Add oil, vinegar, vanilla, buttermilk, and food coloring. Mix until the mass is uniform. Bake at 180 C for 30 minutes until a wooden stick inserted in the middle comes out dry from the middle.

Use a mixer to bind cream cheese and butter. Continuously mixing, add powdered sugar and vanilla sugar gradually.

When the cake is ready, cool it and trim the edges and top. Slice horizontally. Frost the bottom half using ⅓ of the frosting (cooled). Place the other half on top and frost its sides and top with the rest of the cream. Decorate with crumbs of the cake and cranberries.


Red velvet cake

Red velvet cake
2h Moderate

Ingredients

25cm-diameter cake tin

Dry ingredients

  • 400 g sifted flour
  • 10 g cocoa powder
  • 5 g baking soda
  • Pinch of salt

Wet ingredients

  • 330 g powdered sugar
  • 250 ml buttermilk
  • 250 ml vegetable oil
  • 115 g softened butter
  • 2 eggs
  • 2 tablespoons red food coloring (liquid)
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla sugar

Frosting

  • 400 g cream cheese
  • 300 g powdered sugar
  • 120 g butter
  • 1 teaspoon vanilla sugar

For decoration

  • Cranberries

Preparation

Mix the dry ingredients – flour, cocoa, baking soda, and salt – thoroughly. In a separate bowl, mix the powdered sugar and butter until the mass is uniform, resembling damp sand. Use a mixer for best results. Add eggs one by one, mixing continuously. Add oil, vinegar, vanilla, buttermilk, and food coloring. Mix until the mass is uniform. Bake at 180 C for 30 minutes until a wooden stick inserted in the middle comes out dry from the middle.

Use a mixer to bind cream cheese and butter. Continuously mixing, add powdered sugar and vanilla sugar gradually.

When the cake is ready, cool it and trim the edges and top. Slice horizontally. Frost the bottom half using ⅓ of the frosting (cooled). Place the other half on top and frost its sides and top with the rest of the cream. Decorate with crumbs of the cake and cranberries.