Red velvet cake

Red Velvet Cake with Coconut - A Festive Delight

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 2 hours and 50 minutes (including cooling)
Number of servings: 12

Red velvet cake is a spectacular dessert, perfect for festive occasions, combining a soft and moist texture with delicious flavors of chocolate and coconut. This simple recipe will turn any meal into an unforgettable event. Let's get started!

Ingredients:

For the cake:
- 250 g cake flour
- 1/2 teaspoon salt
- 2 tablespoons cocoa powder (preferably dark cocoa)
- 115 g butter, at room temperature
- 300 g sugar
- 2 large eggs
- 1 packet vanilla sugar
- 240 ml buttermilk (or yogurt)
- 2 tablespoons red food coloring
- 1 teaspoon vinegar
- 1 teaspoon baking soda

For the cream:
- 250 g Philadelphia cream cheese
- 250 g mascarpone
- 1 packet vanilla sugar
- 115 g powdered sugar
- 360 ml liquid cream

For decoration:
- Grated coconut

Instructions:

1. Preparing the Cake:
Start by preheating the oven to 175°C. In a large bowl, mix the flour, cocoa powder, and salt. This mixture will add a deep flavor and a light structure to the cake.

2. Making the Butter Cream:
In another bowl, use a mixer to beat the butter with the sugar until you get a fluffy cream, about 5 minutes. This is key for an airy cake. Incorporate the eggs, one at a time, mixing well after each.

3. Combining Ingredients:
Add the flour mixture to the butter cream, alternating with the buttermilk mixed with the red food coloring. It’s important to alternate dry ingredients with wet ones to avoid lumps.

4. Activating the Baking Soda:
Quench the baking soda with a teaspoon of vinegar and add it to the cake mixture. This will help the cake to be fluffy and rise evenly.

5. Baking the Cake:
Pour the mixture into a square pan lined with butter and flour (26x26 cm). Bake the cake in the preheated oven for 30 minutes. Check if it’s done by inserting a toothpick in the center; it should come out clean. After baking, let it cool completely, then place it in the freezer for 10-15 minutes to make it easier to cut.

Preparing the Cream:

1. Mixing the Cream Ingredients:
In a large bowl, combine the cream cheese with mascarpone, vanilla sugar, and powdered sugar. Use a mixer to achieve a smooth mixture.

2. Whipping the Cream:
In another bowl, whip the liquid cream until it thickens. Gradually add the whipped cream to the cheese mixture, gently folding with a spatula to keep the air in.

Assembling the Cake:

1. Assembly:
Cut the cooled cake into two equal parts. Place the first layer on a platter, spread half of the cream cheese over it. Place the second layer on top and finish with the remaining cream.

2. Decorating:
Sprinkle grated coconut over the entire surface of the cake. This detail not only adds a festive look but also a delicious crunchy texture.

3. Cooling:
Let the cake chill in the refrigerator for 2 hours to set well.

Serving:

Cut the cake into generous slices and serve it cold. You can add a chocolate sauce or fresh fruits for an extra flavor boost. This red velvet cake with coconut is not just a dessert but a true culinary experience!

Variations:

For a personal touch, you can try adding a few drops of almond extract to the cream cheese or replacing the coconut with roasted hazelnuts. Choose your preferences and experiment!

Savor every bite of this red velvet cake and enjoy the special moment you create!

 Ingredients: For the base: 250 g cake flour, 1/2 teaspoon salt, 2 tablespoons cocoa powder, 115 g butter, 300 g sugar, 2 large eggs, 1 packet vanilla sugar, 240 ml buttermilk, 2 tablespoons red food coloring, 1 teaspoon vinegar, 1 teaspoon baking soda. For the cream: 250 g Philadelphia cream cheese, 250 g mascarpone, 1 packet vanilla sugar, 115 g powdered sugar, 360 ml liquid cream. For decoration: grated coconut.

 Tags:  cream cake chocolate cake coconut cake valentine's recipes