Red Velvet Cake

Recipe for Red Velvet Cake

Preparation time: 20 minutes
Baking time: 25-30 minutes
Total time: 1 hour and 50 minutes (including cooling)
Number of servings: 12

Welcome to the delicious world of Red Velvet cake! This dessert is not only a delight for your taste buds, but also a true work of art that will bring a splash of color and elegance to your table. With a fluffy, vibrant shade of red and a smooth, velvety custard, this recipe will turn any occasion into an unforgettable moment. Let's get started!

Ingredients needed:

*For the filling:*
- 250 g sifted flour
- ½ teaspoon salt
- 15 g cocoa powder
- 120 g sweet butter, room temperature
- 300 g toasted sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 240 ml buttermilk
- 2 tbsp liquid red food coloring (preferably for cakes)
- 1 teaspoon baking powder
- 1 teaspoon vinegar (to activate the bicarbonate)
- Coconut flakes (for decoration, optional)

*For the cream:*
- 360 ml liquid cream
- 250 g Philadelphia cream cheese, room temperature
- 250 g Mascarpone cheese, room temperature
- 250 g sifted icing sugar
- ¾ tsp vanilla extract
- Grated zest and juice of 1 lemon

Step by step:

1. Prepare ingredients: Start by sifting together the flour, salt and cocoa in a bowl. This step is essential to avoid the formation of lumps and to ensure a smooth texture of the batter. Set aside.

2. Beat the butter and sugar: In a separate bowl, add the softened butter and toasted sugar. Beat with an electric mixer for 2-3 minutes, until the mixture is creamy and airy. This process will give the shortcakes a fluffy texture.

3. Adding the eggs: Add the eggs one at a time, beating well after each addition. This will allow the eggs to integrate perfectly into the mixture. Then add the vanilla extract. Its flavor will add a touch of freshness to the cake.

4. Making the colored buttermilk: In a separate bowl, combine the buttermilk with the red food coloring. Mix well to get a uniform, vibrant color. This step is essential to give the cake that characteristic red velvet hue.

5. Combining the ingredients: Alternatively, add the flour mixture and buttermilk to the butter mixture in three stages, starting and ending with the flour. Stir gently with a spatula, being careful not to overmix the dough.

6. Activate baking powder: Dissolve the baking powder in the vinegar and add to the dough. Stir gently to incorporate.

7. Baking the countertops: Divide the dough into two round, greased and floured baking pans (ideally 21cm in diameter). Level the dough with a spatula to make an even layer. Place the pans in the preheated oven at 175°C and bake for 25-30 minutes. Test with a toothpick: if it comes out clean, the cookies are ready.

8. Chilling and freezing the shortcakes: Leave the shortcakes to cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely. When cool, wrap in plastic wrap and place in the freezer for at least 1 hour. This trick will make it easier to slice the countertops into even layers.

9. Making the cream: In a large bowl, thoroughly mix the Philadelphia and Mascarpone cheeses with the powdered sugar, vanilla, lemon zest and juice. This mixture will add a touch of freshness and sweet acidity to the cake. Next, add the liquid cream in two stages, stirring well after each addition. If the cream seems thinner, refrigerate for an hour to firm up slightly.

10. Assembling the cake: Cut each layer in half, making 4 layers. Place the first layer on a plate, bottom side up. Spread an even layer of cream, then add the next layer. Continue until you have finished all the layers. Cream the cake on the sides as well, making sure it is evenly covered.

11. Decorating the cake: Garnish the cake with coconut flakes, either sweet or unsweet, depending on your preference. These will add a crunchy texture and an elegant look.

12. Serving: Let the cake stand at room temperature for 30 minutes before cutting. This will allow the custard to become a little softer and provide a perfect slice.

Personal notes and variations: This recipe is extremely versatile. You can replace the mascarpone cheese with vanilla-flavored mascarpone or add a few pieces of white chocolate to the cream for added flavor. Also, if you want a less sweet cake, reduce the amount of sugar in the cream and use bittersweet chocolate to counterbalance the sweetness.

Frequently asked questions:
1. Can I use gel food coloring instead of liquid? Yes, but watch the amount as the gel is more concentrated.
2. How can I make the cake gluten-free? You can replace the wheat flour with a gluten-free flour adapted for baking.
3. How long does the cake last in the refrigerator? The cake keeps well in the refrigerator for 3-5 days, covered with plastic wrap.

Nutritional benefits: 'Red Velvet' cake is not only a sweet treat, but also a source of energy thanks to its egg and dairy content. The use of Philadelphia cheese and Mascarpone provides calcium and protein and the addition of lemon provides essential vitamins.

Now that you know all the details, feel free to surprise everyone with this decadent cake! Savor every slice and enjoy the moments with your loved ones, wrapped in the delicious flavor of 'Red Velvet'. Bon appétit!

 Ingredients: For the base: - 250 g sifted flour - 1/2 teaspoon salt - 15 g cocoa - 120 g sweet butter at room temperature - 300 g granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 240 ml buttermilk - 2 tablespoons red food coloring, preferably liquid, used for coloring cakes and dishes (not for coloring eggs) - 1 teaspoon baking powder and one of vinegar for dissolving - sweet coconut flakes (for decorating the cake) For the cream: - 360 ml liquid cream - 1 package Philadelphia cream cheese - 250 g - at room temperature - 1 package Mascarpone cheese - 250 g - at room temperature - 3/4 teaspoon vanilla extract - 250 g sifted powdered sugar - grated zest and juice of 1 lemon