Red Velvet Cake

Name: Red Velvet Cake - Lelia M.
Ingredients: 290 g flour; 30 g cocoa; half a teaspoon of salt; 110 g butter at room temperature; 300 g sugar; 2 large eggs or 3 small; 2 tablespoons of liquid red food coloring; 1 teaspoon of vanilla essence; 240 ml buttermilk (240 ml of milk with one tablespoon of lemon juice left for 15 minutes); 1 tablespoon of vinegar; 1 teaspoon of baking soda. For the cream: 250 g mascarpone; 225 g Philadelphia; 350 ml liquid cream; 125 g powdered sugar. For decoration: whipped cream or as desired.

Desert - Red Velvet Cake by Lelia M. - Recipia

Preparation: In a large bowl, sift the flour, cocoa, and salt, ensuring there are no lumps. This is our base, which will provide structure and flavor to the cake. In another, larger bowl, start mixing the softened butter at room temperature with the granulated sugar until you achieve a fluffy, homogeneous cream. This step is essential, as the incorporated air will make the cake light and fluffy. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then add the vanilla essence, which will bring a delightful aroma to your mixture. Meanwhile, prepare a milk mixture with lemon juice, letting it sit for a few minutes to curdle slightly. In this mixture, add the food coloring, mixing very well to give it an appealing hue. In the meantime, return to the butter and sugar cream: gradually add the flour and cocoa mixture, alternating with the flavored milk, until everything is well combined. Finally, extinguish the baking soda with vinegar and incorporate it into the batter, mixing well to avoid lumps. Pour all this delicious mixture into a cake pan that you have greased with butter and dusted with flour. I used a 25 cm pan, but you can use any size you have on hand. Place the pan in a preheated oven at 180 degrees Celsius and let it bake for about 45 minutes. The toothpick test is essential: if the toothpick comes out clean, then the base is ready. After removing it from the oven, let it cool in the pan, then place it in the refrigerator to firm up better. Ideally, you should let it sit overnight for perfect slicing. For the cake cream, beat the mascarpone with the Philadelphia cream cheese and powdered sugar until you achieve a smooth and homogeneous cream. Then, gently fold in the whipped cream, being careful not to let it deflate. Assembling the cake is a very important step: cut the base into two equal parts. Place the first layer on a platter, add almost half of the obtained cream, then place the second layer on top. Use the remaining cream to cover the cake on all sides, ensuring it is evenly distributed. Finally, decorate the cake with whipped cream, adding a touch of creativity: you can use a piping bag to create beautiful shapes or add grated chocolate, fruits, or nuts for extra flavor and aesthetics. Your cake is now ready to be enjoyed, and each slice will bring joy and satisfaction!

Ingredients

290 g flour
30 g cocoa
half a teaspoon of salt
110 g butter at room temperature
300 g sugar
2 large eggs or 3 small
2 tablespoons of liquid red food coloring
1 teaspoon of vanilla essence
240 ml buttermilk (240 ml of milk with one tablespoon of lemon juice left for 15 minutes)
1 tablespoon of vinegar
1 teaspoon of baking soda. For the cream: 250 g mascarpone
225 g Philadelphia
350 ml liquid cream
125 g powdered sugar. For decoration: whipped cream or as desired.

Red Velvet Cake

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