Red Velvet Cake
Ingredients
- 125 gWheat flour (sifted)
- 150 gWhite sugar
- 7.5 gUnsweetened cocoa powder
- 0.5 tspBaking soda
- 0.5 pinchFleur de sel
- 120 mlSunflower oil
- 1 pcEgg
- 120 mlWhole milk
- 0.5 tbspLime juice
- 0.5 tspVanilla extract
- 0.5 tspRed wine vinegar
- 225 gFresh cheese (at room temperature)
- 57.5 gUnsalted butter (softened)
- 0.5 tbspRed food coloring (depending on desired intensity)
- 100 gIcing sugar (sifted)
Method
A deep red, dense and moist crumb, contrasting with a pristine white frosting. The light cocoa scent blends with the acidity of the cream cheese for a perfect balance.
- 1
Preheat oven to 175°C. Butter and flour a cake pan. Tap to remove excess flour.
- 2
Sift together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- 3
Whisk eggs and sugar until pale. Stream in the sunflower oil while whisking. Add the whole milk mixed with lemon juice (to simulate buttermilk) and vanilla extract.
- 4
Fold dry ingredients into the wet mixture. Add red coloring until a deep ruby hue is achieved. Finish with red wine vinegar to activate the baking soda.
- 5
Pour into the pan. Bake. The cake is done when a knife tip comes out clean. Let cool completely on a rack.
- 6
Cream the softened butter with the cream cheese. Add sifted icing sugar. The frosting must be smooth and hold on the spatula. Spread generously over the cold cake.
Frequently asked questions
How do you get this dish right?
- Do not overmix the batter after adding flour to keep it moist.
- The cake must be completely cold before frosting, otherwise the butter will melt.
- Use gel coloring to avoid changing the batter's texture.
How long does this dish keep?
Store in the refrigerator for up to 3 days due to the cream cheese frosting. Take out 15 minutes before serving.
