Red Velvet Cake Recipe – Red Velvet Recipe

The Red Velvet Cake (red velvet) is not any red cake, but a unique, lightweight, aerated and damp cake. Choose one of the covers below to fill and cover the cake. You will fall in love!

Red Velvet Cake Ingredients

• 3 and ½ cups of wheat flour
• 2 cups of sugar
• 1 and ¼ cups of butter
• 1 and ½ cups of Buttermilk (See mother tips below the recipe)
• 1 teaspoon baking soda
• 3 tablespoons of chocolate powder
• 2 tablespoons of red gel dye
• 1 tablespoon vanilla essence
• 3 eggs
• 30 ml white wine vinegar
• 1 salt whistle

Mass preparation way

1. Sift the flour, salt and baking soda. Reserve.
2. Separately, mix chocolate powder, essence and dye. Reserve.
3. In the mixer, beat the butter and sugar until a light and cute cream.
4. Gradually add the eggs.
5. Add the reserved chocolate mixture and beat until completely homogenization is obtained.
6. Remove from mixer, and gradually add, interspersing the other dry ingredients, the Buttermilkvinegar and mix well with the aid of a wooden spoon.
7. Put the mixture in shape or shapes and bake for about 40 minutes.
8. For a red velvet cake, prepare two square shapes being one 14 and another 20 cm lining the bottom of the shapes with parchment paper. Do not grease the shape.
9. For a simple red velvet cake, you can use two 20 cm diameter shapes.

Buttermilk ingredients

• 360 ml of milk
• 2 tablespoons white vinegar

Buttermilk preparation way

1. Mix the two ingredient well.
2. Let stand for at least 10 minutes

Ingredients coverage cream cheese (1st oception)

• ¾ cup cream cheese (creamy cheese)
• 2 cups of icing sugar
• 3 tablespoons of unsalted butter
• Essence or a bean of vanilla scraped

Preparation mode

1. In the mixer, beat the butter with the sugar until a crumbs.
2. Add the cream cheese, essence and beat only enough to get a cream, do not beat much.

CREAM COVER COVER CHOCK INGREDIENTS (2nd Option)

• 150 grams of cream cheese (1 pot)
• 50 grams of unsalted butter
• 300 grams of icing sugar
• 100 grams of white, melted and cold chocolate
• 1 spoon (dessert) of vanilla essence

Preparation mode

1. In the mixer, high speed, beat butter and cream cheese until homogeneous.
2. Add the essence, the chocolate and beating enough to mix them well.
3. At medium speed, gradually add the sugar and beat until it gets a cute and light mixture. Approximately 6 minutes.
4. Bring the coverage to the refrigerator for at least 20 minutes and then use it.

Mother Tips

The dough can be used for cake or cupcakes.

Note that besides Buttermilkwe also use vinegar in the dough. The wonderful consistency of the mass is due to vinegar. The industrialized version of Buttermilkthere is no here in Brazil, so it is presented here as you get it.

The butter (without salt), the cream cheese and the eggs should be at room temperature.

If you fill the cake, the ideal is to make the dough one day and finish the cake the next day. This so that mass does not crumble so much, because it is cute, by spreading the stuffing. Coverage can also be used as a filling and added of chopped fruits.

Fruits may be peach, pineapple, mango, melon, apricots or those of your choice. In this case, depending on the fruits, you can combine the essence with the fruits used.

The cover covers 12 cupcakes or a cake. Validity of this Red Velvet recipe for a cake or cupcake: 48 hours out of the refrigerator or 3 days in the refrigerator.