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Best Red Velvet Cake
The red velvet cake is a dessert characterized by the red color of the sponge cake and the white cream of the cheesecake in the filling.
This one can be perfect for any celebration you want. Therefore, below we will explain how to make it in a simple way, and we offer some tips so that the cake is perfect.
Red velvet cake ingredients
For the cake
2 cups (250 grams) of all-purpose wheat flour
2 tablespoons (15 grams) unsweetened cocoa powder
Half a teaspoon of salt
1/2 cup (113 grams) unsalted butter at room temperature
1 1/2 cups (300 grams) of refined sugar
2 large eggs at room temperature
1 Teaspoon vanilla extract
1 cup (240 milliliters) of regular milk plus a tablespoon of vinegar at room temperature
Half a tablespoon of red food coloring gel
4 grams (1 teaspoon) of white vinegar
4 grams (1 teaspoon) of baking soda
For the cheesecake
330 grams of cream cheese at room temperature
150 grams (3/4 cup) of refined sugar
160 milliliters (2/3 cup) of sour cream (there are many recipes to make the cream at home, or you can substitute unsweetened Greek yogurt)
160 milliliters (2/3 cup) of half cream (if you cannot find it in your country, substitute milk cream)
3 eggs at room temperature
1 spoon of vanilla
2 tablespoons cornstarch or cornstarch
For the cream cheese / butter bitumen
200 grams of cold cream cheese
200 grams of unsalted butter at room temperature
500 grams of powdered sugar
Steps to make the red velvet cake
Note: We will divide the production process into several phases.
Preparation of the sponge cake
In a bowl add the wheat flour, followed by cocoa powder and half a tablespoon of salt.
Beat to integrate the mixture well and reserve for a moment.
In a cup of regular fluid milk, add a tablespoon of vinegar or lemon juice. Mix well and let it rest for 15 minutes.
In a separate bowl, place the butter and beat until it turns creamy and whitish.
Add the sugar and continue beating on medium high speed, until completely blended. Ideally, they should be for 2 to 3 minutes.
Add the eggs one by one while beating.
Next, add the vanilla essence and continue beating.
Beat the mixture for 5 more minutes.
Once this time has passed, add the coloring to the milk that you had reserved with vinegar, and mix to integrate it.
Start adding the flour while whisking and alternate two tablespoons of flour with cocoa and a little milk. You will repeat this until you fully incorporate both elements.
Beat for an additional 20 seconds or until all the mixture is perfectly blended.
Mix the baking soda with the vinegar quickly, stir and add to the mixture. Beat another 20 seconds and you are done.
Sponge cake baking
Prepare a mold by lining it with baking paper and pour the cake mixture into it. Give it a shake to help the mixture even out in the pan.
Preheat the oven to 180º C. Place the mold with the mixture inside and let it bake for 45 to 50 minutes.
After this time, prick the cake with a toothpick and if it comes out dry and without dough, it means that it is ready. However, do not open the oven until you notice that the cake is well fluffed.
Let the cake cool completely before unmolding.
In a bowl add the cream cheese at room temperature and beat a little with a paddle to add it.
Add the refined sugar and keep stirring to integrate it.
Add the sour cream or Greek yogurt, and start beating with a hand mixer. However, you should not beat it in excess, but only integrate the ingredients.
When you notice that it has a creamy and homogeneous consistency, add the half cream and continue beating until integrated.
Add the eggs one at a time while beating.
Add the vanilla essence and continue beating until integrated.
Finally, add the cornstarch and beat until you get a homogeneous mixture in which there are no lumps.
Prepare a mold with baking paper and pour the cheesecake mixture into it. Cover it with aluminum foil.
Take the mold with the mixture to a bain-marie in a preheated oven at 170º C.
Let it bake for approximately one hour and 20 minutes. You will know that it is ready when you notice that the cheesecake is stable on the edges.
Once ready, leave it for 30 to 40 minutes in the oven off.
Refrigerate the cheesecake and biscuit for 5 to 6 hours or overnight.
Preparation of cream cheese bitumen
In a bowl, place the unsalted butter and beat with an electric mixer, until it becomes creamy.
Add the powdered sugar, previously sifted. You will do it in two parts, add the first, beat until integrated and then add the second part.
Add the cream cheese at room temperature and continue beating until integrated.
Assembling the red velvet cake
Unmold the cake, remove the baking paper, remove the top, to match it and reserve to decorate.
Cut the biscuit in half into two parts.
Unmold the cheesecake and remove the baking paper.
Place a very thin layer of the frosting on the first half of the cake.
On top of the bitumen, place the cheesecake, centering it very well.
On top of the cheesecake, place one more thin layer of the frosting.
Place the last layer of the biscuit.
Spread the butter frosting on top of the cake and on the sides of the cake.
Refrigerate the cake for 20 to 30 minutes.
Add a thicker layer of the bitumen and smooth the surface and sides.
At the top, decorate with some rosettes made with a pastry bag and in the center crumble the reserved part of the biscuit.
Keep the cake refrigerated, serve the portions and enjoy.
Red velvet cake conclusions
The red velvet cake is a delicious and ideal dessert for any celebration or party where you want to surprise your friends or family. Therefore, we recommend you try to make this recipe at home and share it on your social networks.