Red velvet cake was born in the southern United States at the beginning of the 20th century, famous for its intense red color and subtle cocoa flavor. The Waldorf Astoria in New York popularized it among high society. It is a festive wedding and celebration cake with contrasting white frosting.
International
Red velvet cake
Classic American red velvet cake with red layers, soft cocoa and cream cheese frosting.
- USA
- Dessert
- Vegetarian
- Light
- medium
35 min
Tiempo de Preparación
12
Servings
Nutrición por ración
- Calories 395 kcal
- Protein 6 g
- Fiber 1 g
- Carbohydrates 52 g
- Fat 18 g
- Sodium 280 mg
Story behind the dish
Preparation
Red velvet cake is a preparation from the United States with medium difficulty. Reserve about 65 minutes in total (35 for mise en place and preparation, 30 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of wheat flour.
- Have ready: 250 g of sugar.
- Have ready: 3 eggs.
- Have ready: 120 ml of sunflower oil.
- Have ready: 120 ml of whole milk.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat oven to 175 C
Preheat oven to 175 C. Grease three 20 cm round molds. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Sift flour
Sift flour, sugar, cocoa and baking soda into a bowl.
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Beat eggs with oil
Beat eggs with oil, milk, vanilla, food coloring and vinegar.
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Integrate dry ingredients with liquids until homogeneous dough and…
Integrate dry ingredients with liquids until homogeneous and reddish mass. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
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Spread into molds and bake for 25-28 minutes; cool on rack
Spread into molds and bake for 25-28 minutes; cool on rack.
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Beat cream cheese
Beat cream cheese, butter, powdered sugar and salt for the frosting. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Mount three layers with generous frosting and refrigerate before cutting.
Mount three layers with generous frosting and refrigerate before cutting.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with mascarpone frosting instead of cream cheese.
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