American Red Velvet Cake

Ingredients for 1 servings:

• 100 g coconut oil, soft
• 300 g sugar, white
• 2 eggs
• 2 tbsp cocoa powder
• 4 tbsp food coloring, red
• 1 tsp salt
• 1 tsp vanilla extract
• 235 ml buttermilk
• 310 g flour
• 1 ½ tsp baking soda
• 1 tbsp white wine vinegar
• 40 g flour
• 235 ml milk
• 200 g sugar, white
• 225 g butter, in pieces
• 1 tsp vanilla extract
• 450 g cream cheese
• 225 g butter
• 400 g sugar
• 1 tsp vanilla extract

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Red Velvet Cake

Grease two springform pans (24 cm diameter). Preheat oven to 175 degrees Celsius (top/bottom heat). Whisk the coconut oil and sugar until fluffy. Add the eggs and mix well. Whisk the cocoa powder and food coloring into a paste and add to the egg mixture. Mix the buttermilk with 1 teaspoon of vanilla extract and the salt, then add to the egg mixture along with the flour. Mix the baking soda and vinegar, add to the batter, and fold in. Do not stir again! Divide the mixture between the two pans, place in the oven, and bake for 30 minutes. For the icing (version 1), whisk the flour and milk together in a saucepan. Heat over medium heat, stirring constantly, until the milk thickens. Remove from heat. Let cool completely. Meanwhile, cream the butter with the sugar and vanilla extract until fluffy, then add to the milk mixture and continue beating until creamy. Spread 1/3 of the icing on one of the completely cooled cakes, then place the second cake on top and spread the remaining icing. For the second version, mix the cream cheese with the butter, sugar, and 1 teaspoon of vanilla extract, refrigerate, and continue as described above.