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Red Velvet cake


The Red Velvet cake is a truly amazing cake of American origin, thanks to its intense red sponge cake (similar to a sponge cake) and the layered filling with white frosting. The perfect dessert to propose for an anniversary or simply to amaze your guests. Also called red velvet cake, it is moist, creamy, colorful and very velvety. We offer you a recipe for Red Velvet cake that is very easy to make: it differs from the original one but the result is still guaranteed. Fresh fruit is a fundamental element and brushing it with jelly will make it even more of a protagonist in this cake. Prepare it with us!


For the buttermilk

  • 125 g yogurt bianco
  • 125 g whole milk
  • 1 table spoon lemon juice

For the base

  • 280 g farina 00
  • 3 egg
  • 200 g sugar
  • 180 g sunflower oil
  • 10 g unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon powdered red dye oppure in gel
  • 1 table spoon White vinegar
  • 1 teaspoon bicarbonate

Per il frosting

  • 125 g mascarpone
  • 250 ml already sweetened cream
  • 1 teaspoon vanilla extract

For decoration

  • strawberries qb or fruit to taste
  • First, prepare the buttermilk: in a small bowl, mix the plain yogurt, milk and lemon juice until you obtain a smooth liquid. Let it rest for about 15 minutes. After resting you will notice that the milk will start to curdle, this is how it should be.

  • Prepare the base: break the eggs into a bowl or mixer, start blending with an electric whisk and add the sugar. Beat for about 10 minutes, until the mixture begins to lighten.

  • Add the oil, buttermilk and continue blending. Subsequently, add the sifted flour little by little, then the cocoa, the vanilla extract and the red colouring.

  • When the ingredients are all mixed together, add the vinegar and bicarbonate of soda for leavening. Don't worry about the vinegar, both the flavor and smell will disappear during cooking.

  • Once all the ingredients have been mixed, pour the mixture into a 40×30 cm rectangular baking pan, cover it including the edges with baking paper. Level the mixture with a spatula: you will obtain a thickness of about 1 cm.

  • Cook in a static oven at 180°C on the intermediate level for approximately 15-18 minutes. As soon as the sponge cake is ready, take it out of the oven and let it cool completely.

  • In the meantime, prepare the filling with a creamy frosting: pour the cream into a bowl, whip with an electric whisk and, halfway through, add the mascarpone and vanilla. Continue whipping until stiff peaks form.

  • Now take the cold sponge cake with its baking paper and slide it onto a work surface. With a heart-shaped steel template, obtain 3 shapes. Or do like me: I printed 1 heart 15×17 cm on a sheet of paper; I cut it out and placed it on the sponge cake; with a sharp knife I shaped the shape; with the same method I obtained 2 other shapes to create the layers of the cake.

  • The time has come to assemble: place the first layer of sponge cake on a flat plate. Alternate the layers you previously prepared with the frosting. You can create tufts with the help of a piping bag, or level the frosting with a spatula making it smooth, the important thing is to create a thickness.

  • In this cake the syrup is not needed because the base is already moist and soft.

  • For the decoration I chose fresh strawberries but you can have fun decorating it in a thousand ways: raspberries, blueberries, strawberries. Arrange them as you like.

  • Finally, with the tines of a fork, crumble a small part of the sponge cake left over from the cut and sprinkle it in some places on the tufts and strawberries.

There is also another procedure for preparing buttermilk, it will only take 2 ingredients, milk and fresh lemon juice:
250 ml of whole milk
15 ml of lemon juice
Proceed by heating the milk, it should not reach the boil (approximately 37-40°C). Remove it from the heat and add the lemon juice, mix and leave it at room temperature for 15 minutes. Once the resting time is over, the milk will begin to curdle. So you can use it for your recipes.

I advise you to use fresh fruit as a last minute decoration to prevent it from oxidising and losing its shine and freshness. Alternatively, you can brush the fruit with cake jelly, to make it shinier and more beautiful.
Cut the sponge cake as you like, obtaining any shape. If you have steel templates with a round or square shape, use them.
To obtain a nice intense red I recommend using only powder or gel dyes, they are more pigmented than liquid ones.
If you have some filling left over, you can create other decorations as you like for each dish when you go to serve.
You can store Red Velvet in the refrigerator for about 2 or 3 days closed in an airtight container.
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