My Red Velvet Cake

Finally I managed to do it!

Is quite a long time now that I’m fancying at doing the red velvet cake.

But you know, when you’re renting and you move every 2-3 years is difficult to have all the things in the kitchen but even with the simplest utensils, you still can make it. 

Every recipe I’ve looked at, it mentioned the difficulty level high, so I was not very confident that I could make it. But never say never 🙂

My inspiration comes from the recipe of Ernst Knam, the Italian Chocolate King.

Original recipe here.

Ingredients (3 layers cake):

  • 150g butter, softened
  • 375g granulated sugar
  • 120g eggs (2 eggs)
  • 5g salt
  • 1 vanilla bean
  • 30g red food colouring
  • 50g unsweetened cocoa powder
  • 300g plain yogurt
  • 375g all purpose flower
  • 10g baking powder
  • 30g white vinegar

For the frosting:

  • 525g cream cheese, softened
  • 150g butter, softened
  • 300g powdered sugar
  • 1 lemon zest 

How to do it:

  1. Preheat oven at 175 degrees. Butter the cake round. Dust with flour and tap out the excess.
  2. Beat together the butter with granulated sugar until sugar is melted then add the eggs. Add the salt, vanilla and the red food colouring. Mix well until everything is combined.
  3. Add in the cocoa powder and stir slowly, add the yogurt, the flower and baking powder, stirring slowly. The last one, add the white vinegar. Stir slowly until everything is nice and smooth.
  4. Put the batter in the pan.
  5. Bake for 75 minutes at 175 degrees.
  6. Cut the cake in 3 equal parts and cool them completely on wire racks before frosting.
  7. Make the frosting. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results. Add in lemon zest. Beat in powder sugar until frosting is smooth.
  8. Assemble and frost the completely cooled cake.

Since we are only 2, I divided all ingredients in half so I only made 2 layers. 

Red velvet cake has an acidic taste that comes from the use of vinegar as well as the cream cheese in the frosting. The acidity is balanced out by the sweetness of the cake itself. It also has cocoa powder added to it for a mild chocolate flavouring.

Enjoy it!


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