John Myers
Red Velvet Cake
The perfect red velvet cake recipe with a picture and simple step-by-step instructions.
- 125 g Butter
- 380 g Sugar
- 2 Eggs
- 0,5 tsp Red food color
- 1 Vanilla pod
- 2 tbsp Cocoa powder
- 250 ml Buttermilk
- 1 pinch Salt
- 250 g Flour
- 25 g Wheat starch
- 1 tsp Baking soda
- 500 g Double cream cheese
- 250 g Mascarpone
- 0,25 tsp Vanilla paste
- 120 g Powdered sugar
- Mix the butter and sugar in a bowl with the mixer until foamy. Add the eggs one after the other and stir in. Cut the vanilla pod lengthways and stir in the vanilla pulp and then the cocoa powder. Add the food coloring until the dough is deep red. Mix the buttermilk with salt. Mix the flour, baking soda and wheat starch and stir into the dough alternately with the buttermilk. Preheat the oven to 180 ° C.
- Line the bases of the springform pan (about 22 cm diameter) with baking paper and coat the edges with a little oil. Fill half of the prepared springform pans (if you only have one springform pan, you can bake the bases one after the other) each half with the batter Bake on the middle rack in the oven for about 35 minutes.
- Remove and let cool. Scrape off some cake crumbs (1-2 teaspoons) from the bottom with a knife and set aside.
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For the frosting: Mix the cream cheese in a bowl with the mixer until smooth. Add the mascarpone and continue stirring. Then stir in the vanilla paste and powdered sugar. Then whip the mixture on the highest level until a smooth cream is formed. Spread the frosting on one cake base. Place the second base on top and coat the whole cake with the rest of the cream.
- Put the Red Velvet Cake in the fridge for 3-4 hours. Before serving, sprinkle the cake with the red cake crumbs in a circle.
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