Red Velvet Cake
- all purpose flour - 300 g
- granulated sugar - 300 g
- unsalted butter - 120 g
- eggs - 2
- milk - 200 ml
- cocoa powder - 20 g
- vegetables oil - 100 ml
- vanilla extract - 2 teaspoons
- baking soda - 1/2 teaspoon
- salt - 1/2 teaspoon
- food coloring (red) - 1 teaspoon
- Ingredients for the icing
- cheese cream - 500 g
- sugar powder - 150 g
- whipping cream - 250 g
- Pour into a container (e.g.: deep bowl) flower, cocoa powder, baking soda and salt. While pouring the ingredients into the container, we should also sift them and then mix them together, for a better result.
- Put the unsalted butter (room temperature) and sugar, in a different container and whip them with the hand mixer until there is a viscous mass formed or until the grains of sugar are not felt. Add the eggs in the container and continue whipping for a few more seconds.
- Add the cooking oil, vanilla extract and milk. Add the ingredients in a gradual way and in the meantime lower the mixers´ speed as so to contain the volume of the prepared mass.
- After all the ingredients have mixed together, add the pre-prepared mass of flour into the container. Pour the mass of flower gradually and stir it until there is a uniform mass formed.
- Add the food coloring in the container and stir it until the prepared mass is in a uniform color.
- Put the prepared mass in a round baking pan and then in the oven to bake in 356 °F (180 °C) for 30 minutes.
- Put in another container the cheese cream and whip it with the hand mixer for about 2 minutes. Also add the sugar powder in the container and stir it until a creamy mass is formed.
- Whip the whipping cream with the mixer until the creamy mass is formed and then add it to the cheese cream.
- Cut the cake in two even pieces after it has finished baking and cooling off.
- Drop onto the upper layer of a part of the cake some of the cream and then spread it carefully with a flat kitchen spatula. Then put the other part of the cake over it.
- Spread what’s left of the cream all over the surface of the cake, so creating a contract between the red color of the cake and the white color of the cream.