Recipes
Red Velvet Cake

Red Velvet Cake | Recipe

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Red Velvet Cake | Recipe

Name: Red Velvet Cake
Cook time: 30 min
Yield: 16 Personen
Ingredients: 115 g butter, soft; 120 ml neutral vegetable oil (e.g. sunflower oil); 280 g sugar; 1/4 tsp salt; 3 eggs; 250 ml buttermilk; 2 tsp white wine vinegar; red food colouring; 300 g flour; 15 g cocoa powder, unsweetened; 2 tsp baking powder; 1 tsp bicarbonate of soda; 2 tbsp JS Sweet Allrounder; 250 g butter, room temperature; 140 g icing sugar, sifted; 400 g cream cheese, room temperature

Nils – Head Chef

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0 % of 100

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Cooking Time:

30 min

Rising / Brew Time:

120 min

Baking Time:

50 min

Difficulty:

Medium

pcs.

Ingredients

Spice blend:
2 tbsp

Sweet Allrounder
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For the batter:
115 g

butter, soft
120 ml

neutral vegetable oil (e.g. sunflower oil)
280 g

sugar
1/4 tsp

salt
3

eggs
250 ml

buttermilk
2 tsp

white wine vinegar
red food colouring
300 g

flour
15 g

cocoa powder, unsweetened
2 tsp

baking powder
1 tsp

bicarbonate of soda
For the icing:
250 g

butter, room temperature
140 g

icing sugar, sifted
400 g

cream cheese, room temperature

Method

Preheat the oven to 190°C (top/bottom heat).

For the batter, mix the softened butter, oil, sugar and salt with a hand mixer until the mixture is creamy and noticeably lighter in colour. Then beat in the eggs, one at a time.

Stir in the buttermilk, the white wine vinegar and as much red food colouring as necessary until the mixture takes on a deep red colour.

Sift the flour with the cocoa, baking powder and bicarbonate of soda into the batter, add the Sweet Allrounder and mix briefly.

Pour the batter into a greased and floured deep, loose-bottomed cake tin (about 20 cm in diameter) and bake for around 50 minutes (test with a toothpick).

Allow the cake to cool completely, remove from the tin and cut in half horizontally.

For the icing, beat the softened butter with the sifted icing sugar until it looks much lighter and airier. Then add the cream cheese and stir through briefly.

Scoop the icing into a piping bag and pipe evenly onto the bottom cake layer. Place the top cake layer on top, pipe the remaining icing over the cake and smooth it down.

Tip: Bake the cake the day before so that it has time to cool completely.

Tip: If you don’t want to use the food colouring, the cake is just as delicious without it!

Nutritional information: (Per pcs.)

Calories
514 kcal

Carbohydrates
41.6 g

Protein
7.0 g

Fat
35.7 g