RED VELVET CAKE

Ingredients

Sponge Biscuit

200 grams (7.05 ounces) flour

10 grams (0.35 ounces) cocoa powder

1 teaspoon (1.00 teaspoon) baking soda

0.5 teaspoon (0.50 teaspoon) baking powder

0.25 teaspoon (0.01 ounces) salt

150 grams (5.30 ounces) yogurt or buttermilk

2 teaspoons (2.00 teaspoons) red food coloring

95 grams (3.35 ounces) soft butter

150 grams (5.29 ounces) powdered sugar

2 eggs (2 items)

Creamy Custard

500 grams (17.65 ounces) curd or cream cheese

100 grams (3.55 ounces) cream

80 grams (2.80 ounces) powdered sugar

Instructions

Step 1

1. **Sponge Biscuit Preparation**: Preheat your oven to 160°C (320°F). Sift the flour, cocoa powder, baking soda, baking powder, and salt into a separate bowl. Using high-quality cocoa powder will improve the cake's flavor.

Step 2

2. Mix the yogurt (or buttermilk) with the red food coloring and set aside. Make sure the yogurt or buttermilk is at room temperature to mix better.

Step 3

3. In a mixing bowl, whip the soft butter with the powdered sugar until it turns light and fluffy. Add the eggs one at a time, beating well after each addition until smooth, which should take about 1 minute per egg.

Step 4

4. Gradually add the dry ingredients and the yogurt mixture to the egg-butter mixture in three steps. Start with 1/3 of the dry ingredients and 1/3 of the yogurt mixture, mixing at low speed until combined. Repeat the process until all the ingredients are incorporated. Do not overmix; mix just until smooth.

Step 5

5. Pour the batter into a baking mold of 16 cm (6.3 inches) diameter. Bake for 50 to 60 minutes or until a skewer inserted into the center comes out clean. Cool the biscuit in the mold, then transfer to the fridge for at least 4 hours, wrapped in a film.

Step 6

6. **Creamy Custard Preparation**: In a mixer bowl, combine the curd (or cream cheese), cream, and powdered sugar. Ensure that the cheese and cream are very cold before mixing. Whip at maximum speed for 2-3 minutes until smooth and fluffy. Transfer the custard to a pastry bag.

Step 7

7. **Assembling the Cake**: Cut the chilled biscuit into three equal parts using a pastry string for the most precise cut. Place a small amount of custard on a serving dish and set the first layer of biscuit on it. Spread an even layer of custard over the biscuit and add fresh, washed, and dried berries if desired.

Step 8

8. Place the next biscuit layer on top and press down slightly. Repeat the process of adding custard and berries until all layers are assembled. Transfer the completed cake to the fridge for 4 to 6 hours to stabilize. Enjoy your Red Velvet Cake! Bon Appétit!

Servings

Serving this Red Velvet Cake is an event in itself. Fancy something classic? Pair each slice with a scoop of vanilla ice cream or a dollop of whipped cream, drizzled with a tiny bit of chocolate ganache. For the berry lovers, a sprinkle of fresh raspberries or strawberries right before serving complements the cake's richness beautifully. Hosting an afternoon tea? Serve thinner slices alongside a hot cup of Earl Grey or even your favorite coffee blend—a delightful balance of flavors that will keep your guests talking. Looking for something extra special for a celebration? Top the cake with edible flowers or gold leaf for that wow factor. And remember, drink pairings can elevate your serving experience—a glass of sparkling wine! Cheers to creating delicious moments that linger long after the last crumb is savored!

Equipment

Mixing Bowls

Ensure you have a variety of sizes to mix the dry and wet ingredients separately. Stainless steel is great for maintaining temperature.

Sifter

A fine mesh sifter helps incorporate air into your dry ingredients, making your cake lighter and fluffier.

Electric Mixer

Whipping the butter and sugar until fluffy is key for a light texture, and a stand mixer makes this task easier.

Cake Tin (16 cm diameter)

A springform tin is ideal for easy release of your cake. Grease it well to avoid sticking.

Cooling Rack

Allows the cake to cool evenly and prevents the bottom from becoming soggy.

Pastry Bag

Perfect for piping the creamy custard onto the cake layers, ensuring an even distribution.

Pastry String

Makes slicing your sponge biscuit into even parts much simpler and safer than using a knife.

Variations

Gluten-Free Variation: Replace the all-purpose flour with a 1:1 gluten-free flour blend. Some might require a bit of xanthan gum, so follow the package instructions for the best results. The rest of the ingredients and steps remain the same, ensuring all the deliciousness without the gluten. Vegan Variation: Substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water, let sit for 5 minutes to thicken). Use vegan butter and swap the buttermilk with a vegan yogurt or homemade vegan buttermilk made from almond milk and a tablespoon of apple cider vinegar. For the creamy custard, vegan cream cheese and coconut cream work best with the powdered sugar to create that smooth texture.

Faq

How do I get a perfectly smooth custard?
Ensure your cream and curd cheese are very cold before whipping. This helps achieve a smooth and fluffy texture quickly.
What can I use if I don't have a pastry string?
A long serrated knife can work in a pinch. Just ensure you cut carefully and evenly to maintain the integrity of your layers.
How can I prevent my cake from shrinking after baking?
Cool the cake in the tin for 10 minutes before transferring it to a cooling rack. This helps stabilize the structure and prevents drastic temperature changes.
Can I use natural coloring instead of food color for the red hue?
Yes, beetroot powder or puree can be used as a natural alternative, though it might alter the flavor slightly.
How do I achieve an evenly baked Red Velvet Cake?
Bake your cake in the center of the oven and rotate it halfway through baking to ensure even heat distribution.
What's the best way to store leftovers?
Cover the cake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh for up to 5 days.