Soft, scenic, and irresistibly delicious: today we present the recipe for the Red Velvet Cake, a great classic of American pastry that conquers at first glance… and at the first bite! Characterized by its unmistakable bright red color and velvety layers filled with a delicate cream cheese frosting, the Red Velvet is perfect for special occasions like birthdays, anniversaries, or to impress your guests with an impactful dessert.
Its moist and light texture, combined with a slightly tart flavor, makes it different from any other cake: a real treat for the palate! Don’t be intimidated by the elaborate appearance: with our step-by-step recipe, preparing the Red Velvet will be simple and fun. Ready to get started?
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Day
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.75 cups all-purpose flour
- 1.12 cups sugar (or powdered sugar)
- 6 tbsp butter
- 2 whole eggs
- 0.5 cups yogurt
- 2 tbsp unsweetened cocoa powder
- 0.5 tsp baking powder
- to taste vanilla (flavor)
- 4 salt
- red food coloring (gel)
- 1 tsp apple cider vinegar
- 0.5 tsp baking soda
- 10.5 oz cream cheese
- 8.8 oz mascarpone
- 0.84 cups heavy cream
- 0.8 cups powdered sugar
- to taste vanilla (flavor)
Tools
- 1 Stand mixer
- 1 Springform pan approximately 9 inches
Steps
1. Prepare the buttermilk
If you can’t find ready-made buttermilk, prepare it like this: mix 125 ml of whole milk with 125 ml of plain yogurt and add 1 teaspoon of lemon juice. Let it rest for 10-15 minutes.
2. Prepare the batter
In a large bowl, work the soft butter with the sugar until you get a light and fluffy cream.
Add the eggs, one at a time, continuing to beat.
Pour in the vegetable oil and the vanilla extract, mix well.
In another bowl, sift the flour with the cocoa, a pinch of salt.
Add the flour to the liquid mixture alternating with the buttermilk.
Finally, add the red food coloring: dose according to the desired intensity (it’s better to use gel coloring for a bold red).
3. Activate the baking soda
In a small cup, mix the baking soda with the white vinegar and immediately add it to the batter. This step will add softness and help with rising.
4. Bake the base
Pour the batter into a 9-10 inches springform pan, buttered and floured (or lined with parchment paper).
Bake in a static oven at 340°F or convection for about 45-50 minutes. Do the toothpick test: if it comes out dry, it’s ready.
Let it cool completely, then cut the cake into two or three horizontal layers.In a large bowl, work the mascarpone with the cream cheese, the powdered sugar, and the vanilla.
Separately, whip the cream very cold.
Gently fold it into the cream with a spatula, moving from the bottom up.Place the first layer on a serving plate and fill with a layer of cream.
Continue with the other layers, then cover the entire cake with the remaining cream, smoothing it with a spatula.
If you want to decorate, save some crumbs of the batter (by trimming the top) and sprinkle them on the surface or sides.Let it rest
Put it in the fridge for at least 2 hours before serving: the flavors will blend better and the cream will firm up.
You can prepare the base the day before and store it well wrapped in plastic wrap.
If you want a single-serving version, you can make Red Velvet cupcakes using the same batter and baking them in cupcake liners.
